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Southwest Cornbread and Chorizo Dressing Recipe

Southwest Cornbread and Chorizo Dressing Recipe

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Southwest Cornbread and Chorizo Dressing

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Ingredients

Count

Nutrition

2534

Calories

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Ingredients:

Serving

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

Directions:

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.
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.
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.
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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2533.51 Kcal (10607 kJ)
Calories from fat	1491.41 Kcal
		% Daily Value*
Total Fat	165.71g	255%
Cholesterol	652.04mg	217%
Sodium	1920.18mg	80%
Potassium	6520.87mg	139%
Total Carbs	213.84g	71%
Sugars	68.64g	275%
Dietary Fiber	50.98g	204%
Protein	66.53g	133%
Vitamin C	414.3mg	690%
Vitamin A	12.5mg	416%
Iron	94.3mg	524%
Calcium	751.3mg	75%

Amount Per 100 g
Calories	101.98 Kcal (427 kJ)
Calories from fat	60.03 Kcal
		% Daily Value*
Total Fat	6.67g	255%
Cholesterol	26.25mg	217%
Sodium	77.29mg	80%
Potassium	262.48mg	139%
Total Carbs	8.61g	71%
Sugars	2.76g	275%
Dietary Fiber	2.05g	204%
Protein	2.68g	133%
Vitamin C	16.7mg	690%
Vitamin A	0.5mg	416%
Iron	3.8mg	524%
Calcium	30.2mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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