CHORIZO CORNBREAD DRESSING
With the spicy kick of chorizo and traditional sage and cornbread flavors Easy Chorizo Cornbread Dressing will be a new family favorite for the holidays.
Provided by Chris Campbell
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine the chicken broth with the garlic salt, pepper, and sage in a saucepan. Bring to a boil and simmer until the chorizo is cooked and you're ready to assemble the dressing.
- Heat a medium skillet over medium-high heat. Add the chorizo sausage and begin to brown.
- Stir in the onion and celery. Continue cooking until the chorizo is completely cooked.
- Combine the cornbread mix with the chorizo mixture in a large mixing bowl. Stir until thoroughly mixed.
- Pour the dressing mixture into a 9 x 10 casserole dish coated with cooking spray or rubbed with olive oil.
- Pour the broth over the dressing mixture.
- Cover with foil and bake at 350 for 25 to 30 minutes or until the broth is absorbed.
- Uncover, drizzle with the butter, and bake an additional 5 to 10 minutes.
- Cool slightly before serving.
Nutrition Facts : Calories 301 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 881 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICY CHORIZO CORNBREAD DRESSING
Spicy Chorizo Cornbread Dressing is packed full of flavor from chorizo sausage, onions, green pepper, jalapeno, and cilantro. With a little southwestern flair, this Thanksgiving side dish is sure to get rave reviews.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 15
Steps:
- Grease a 9x13-inch baking dish and preheat oven to 375 degrees.
- Heat a large non-stick skillet over medium-high heat. Add chorizo and cook until nicely browned, breaking it apart as much as possible. Remove chorizo with a slotted spoon and set aside.
- Add butter to the grease in the pan and heat over medium heat until melted. Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes.
- Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl.
- Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well.
- Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough. If not, add more chicken broth.
- Transfer to prepared pan. Scatter butter slices on top. Bake fro 30 to 35 minutes, or until browned on top.
Nutrition Facts : Calories 265 kcal, ServingSize 1 serving
SPICY CHORIZO CORNBREAD SAGE DRESSING
Whether for Thanksgiving or a side dish any night, this moist, spicy, aromatic dressing is always a favorite.
Provided by Toni Dash
Categories Side Dish
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350
- In a large, ovenproof skillet, melt the butter over medium-high heat.
- Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
- Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
- Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
- Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
- Add the egg and mix again.
- Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.
- Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.
Nutrition Facts : Calories 573 kcal, Carbohydrate 31 g, Protein 23 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1584 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SPICY CORNBREAD DRESSING WITH CHORIZO
This year, add a little kick to your Thanksgiving turkey with this spicy cornbread dressing. Flavored with jalapenos, chorizo, and cilantro, it will be a welcome change of pace from your usual recipe. Whether you make the cornbread from scratch or buy it premade, make sure it is savory, not sweet, for the best results.
Provided by Nancie McDermott
Categories Stuffing
Time 40m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Generously grease a 13- x 9-inch baking dish with vegetable oil. Preheat oven to 375°F. Heat a large cast-iron or nonstick skillet over medium-high. Add 1 tablespoon of the oil to skillet, and heat until a piece of onion sizzles when added. Add chorizo, and cook, tossing often and breaking up meat with a spoon, until fragrant and nicely browned, 3 to 5 minutes. Transfer chorizo to a bowl, and set aside. Reserve drippings in skillet.
- Add remaining 1 tablespoon vegetable oil to drippings in skillet. Once oil is hot, add chopped yellow onion, green bell pepper, and celery. Cook over medium-high, tossing often, until mixture is fragrant and softened, 3 to 4 minutes. Add chopped garlic and white parts of scallions, and cook, stirring constantly, until fragrant, about 1 minute. Remove pan from heat.
- Transfer onion mixture to a large bowl, and add crumbled cornbread and cooked reserved chorizo. Stir mixture to combine well. Add chopped cilantro and jalapeño, salt, and black pepper, and stir to combine well. Add beaten eggs and chicken stock, and stir to combine well, making sure mixture is evenly moistened.
- Transfer cornbread mixture to prepared baking dish. Bake in preheated oven until dressing is cooked through and browned, 25 to 35 minutes. Serve hot or warm. Sprinkle dressing with reserved green parts of scallions before serving.
SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Provided by Rick Martinez
Categories Stuffing/Dressing Bread Sweet Potato/Yam Sausage Onion Celery Chile Jalapeño Garlic Paprika Kale Wine Sage Egg Stock Vinegar Butter Thanksgiving
Yield 20 servings
Number Of Ingredients 20
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
- Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
- Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
- Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
- Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
- Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
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