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.
Course Side Dish
Cuisine Southwestern
Keyword Thanksgiving
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Ingredients
1poundfresh Mexican chorizo
3tablespoonsbutter
1 1/2cupschopped yellow onion
1cupchopped green bell pepper
1cupchopped celery
2jalapeno peppers,minced
3garlic cloves,minced
3green onions,sliced
1/3cupchopped fresh cilantro
8cupscoarsley crumbled cornbread
1teaspoonkosher salt
1teaspoonblack pepper
2large eggs
4cupschicken stock
4tablespoonsbutter,cut into slivers
Instructions
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.