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CORNBREAD CHORIZO DRESSING




Source of Recipe


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List of Ingredients






Serves 16

• 2 pans cornbread, 8-by-8 inches each

• 4 tablespoons olive oil, divided use

• 1 tablespoon dried thyme

• Salt and freshly ground black pepper to taste

• 1 1/2 pounds chorizo or andouille sausage, halved lengthwise and cut into 1/2-inch pieces

• 2 tablespoons unsalted butter

• 3 cups chopped red or yellow onion

• 6 ribs celery, chopped

• 1 cup dried apricots, chopped

• 1 cup dried cherries, chopped

• 1 cup coarsely chopped pecans

• 1/2 cup defatted chicken broth

Preheat oven to 350 degrees. Crumble cornbread and place in a large bowl, tossing with 2 tablespoons olive oil and thyme. Season with salt and pepper. Spread mixture in one layer on 2 baking sheets. Bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Cool and return to the bowl.

Meanwhile, cook the sausage in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat. Place remaining olive oil and butter in a heavy saucepan over medium-low heat; add the onions and celery and wilt for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with pecans, using a rubber spatula.

Slowly drizzle in the broth until the dressing is moist to your liking. Taste again and correct seasoning with salt and pepper. Bake in a greased casserole for 45 minutes to 1 hour at 350 degrees, or cool to room temperature and use it to stuff your turkey.


Recipe