Cornbread-Chorizo Dressing

[braided-rug]

Cornbread-Chorizo Dressing
From Sunset

NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

8 ounces 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 each chopped celery and carrot
6 cloves garlic, peeled and minced
1 tablespoon chopped fresh cilantro
1 teaspoon each chopped fresh thyme, oregano, and sage leaves
1/2 cup fat-skimmed chicken broth
12 cups 3/4-inch cubes cornbread (see notes)
Salt and fresh-ground pepper

1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.

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 1/2 cup chicken broth and stir just until boiling. Remove from heat.

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 chicken broth. Spoon into a 9- by 13-inch baking dish.

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, 5 to 10 minutes longer. Serve hot.


Yield: MAKES: 8 to 10 servings

From: food.sunset.com/sunset/recipefinder.dyn?action=displayRecipe&recipe_id=1010555