Cornbread-Chorizo Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested. Ingredients:
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 |
Directions:
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.
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.
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.
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.
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