Cornbread-Chorizo Dressing

Name: Cornbread-Chorizo Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Southern
Ingredients: 113 grams 1/2 cup butter; 118 milliliters chopped carrot; 118 milliliters chopped celery; 454 grams Mexican-style firm, fresh chorizo sausage (see notes), casings removed; 3 liters 3/4-inch cubes cornbread (see notes); 59 milliliters chopped fresh cilantro; 1 Tbsp chopped fresh sage leaves; 1 Tbsp chopped fresh thyme; 6 cloves garlic, peeled and minced; 16 servings Salt and fresh-ground pepper; 591 milliliters About reduced-sodium chicken broth, divided; 1 Tbsp chopped fresh oregano; 227 grams red onion , peeled and chopped

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Cornbread-Chorizo Dressing at home. This recipe makes 16 servings with 206 calories, 19g of protein, and 13g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up fresh sage leaves, ice cubes, celery, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Vegetable

Butter

Carrot

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute.

Ingredients you will need

Cilantro

Oregano

Thyme

Sage

Add chorizo and 2 cups chicken broth and cook just until boiling.

Ingredients you will need

Chicken Broth

Chorizo

Remove from heat.

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.

Ingredients you will need

Salt And Pepper

Chicken Broth

Cornbread

Seasoning

Vegetable

Chorizo

Equipment you will use

Baking Pan

Bowl

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.

Equipment you will use

Oven

Serve hot.

Equipment

Ingredients

Servings:

113grams

1/2 cup butter 118milliliters

chopped carrot 118milliliters

chopped celery 454grams

Mexican-style firm, fresh chorizo sausage (see notes), casings removed 3liters

3/4-inch cubes cornbread (see notes)59milliliters

chopped fresh cilantro 1Tbsp

chopped fresh sage leaves 1Tbsp

chopped fresh thyme 6cloves

garlic, peeled and minced 16servings

Salt and fresh-ground pepper 591milliliters

About reduced-sodium chicken broth, divided 1Tbsp

chopped fresh oregano 227grams

red onion , peeled and chopped

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.