Cornbread-Chorizo Dressing

1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed

1/2 cup (1/4 lb.) butter

1 red onion (8 oz.), peeled and chopped

1/2 cup chopped celery

1/2 cup chopped carrot

6 cloves garlic, peeled and minced

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh sage leaves

About 2 1/2 cups reduced-sodium chicken broth, divided

12 cups 3/4-inch cubes cornbread (see notes)

Salt and fresh-ground pepper

Step 1

In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.

Step 2

Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.

Step 3

In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.

Step 4

Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 376Calories from Fat 53

% Daily Value *
Total Fat 22g34%

Saturated Fat 9.3g47%
Cholesterol 76mg26%
Sodium 959mg40%
Total Carbohydrate 31g11%

Dietary Fiber 1.8g8%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cornbread-Chorizo Dressing