Cornbread Dressing with Chorizo and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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As all-American as Thanksgiving, cornbread dressing is a must for any holiday table-with or without the bird. Use fresh chorizo: a highly seasoned, coarsely ground pork sausage. Store-bought corn muffin mixes tend to be sweet, so substitute your own recipe if you prefer. (Make sure it yields 10 cups.) Ingredients:
2 (8 1/2-ounce) packages corn muffin mix |
1 pound fresh chorizo or hot italian sausage, casing removed, coarsely chopped |
2 medium onions, chopped (2 cups) |
3 celery ribs, chopped (1 1/2 cups) |
2 carrots, chopped (3/4 cup) |
2 large granny smith apples, peeled if desired, cored, and chopped (3 cups) |
1 1/2 cups chicken broth |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
2 large eggs, lightly beaten |
1/3 cup chopped italian parsley |
Directions:
1. Bake muffin mix according to package directions in 2 (8-inch square) baking dishes. Cool and cut into 1-inch cubes. Preheat oven to 400°. Spread cornbread cubes in a single layer onto 2 (15- x 10- x 1-inch) jellyroll pans; bake 10 minutes or until lightly browned.
2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove from skillet with a slotted spoon. If less than 3 tablespoons of sausage drippings remains in skillet, add enough butter to make 3 tablespoons of liquid.
3. Add onion, celery, and carrot to skillet, and cook, stirring occasionally, 8 minutes or until softened. Stir in apple, and cook 5 minutes or until beginning to soften. Stir in broth, salt, and pepper. Transfer mixture to a large bowl; stir in sausage, cornbread cubes, eggs, and parsley. Transfer to a 9- x 13-inch greased baking dish. Bake, covered, at 350° for 25 minutes; uncover and bake 5 more minutes.
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