Print Options:

Southwest Cornbread and Chorizo Dressing

Makes 10 to 12 servings

Total Time
2 hrs 30 mins

Get out of your usual cornbread dressing rut and try this hearty version featuring chorizo sausage, butternut squash, mushrooms, fennel, and cilantro.  This could almost be a one-dish holiday meal.

Southwest Cornbread and Chorizo Dressing

Monica Buck
 1 butternut squash (1 1/4 to 1 1/2 lb.)
 2 tablespoons firmly packed dark brown sugar
 1 onion (6 oz.)
 1 red bell pepper (8 oz.)
 1 fresh fennel head (9 oz.)
 1 pound mushrooms
 1 pound chorizo sausage (see notes)
 1/4 cup (1/8 lb.) unsalted butter
 1/2 cup chopped fresh cilantro
 1 tablespoon chopped fresh sage leaves
 1 tablespoon chopped fresh thyme leaves
 2 large eggs
 1 cup fat-skimmed chicken broth
  Cornbread (recipe follows)
Step 1

Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.

Step 2

Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.

Step 3

Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.

Step 4

Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.

Step 5

In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.

Step 6

Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.

Step 7

Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack.

Nutrition Facts

Servings Makes 10 to 12 servings

Amount Per Serving
Calories 464Calories from Fat 48
% Daily Value *
Total Fat 25g39%

Saturated Fat 10g50%
Cholesterol 117mg39%
Sodium 853mg36%
Total Carbohydrate 43g15%

Dietary Fiber 3.2g13%
Protein 16g32%

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