Southwest Cornbread and Chorizo Dressing

Name: Southwest Cornbread and Chorizo Dressing
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Southern
Ingredients: 2 Tbsps firmly packed dark brown sugar; 567 grams butternut squash; 454 grams chorizo sausage (see notes); 2 larges eggs; 237 milliliters fat-skimmed chicken broth; 255 grams fresh fennel head; 118 milliliters chopped fresh cilantro; 1 Tbsp chopped fresh sage leaves; 1 Tbsp chopped fresh thyme leaves; 454 grams mushrooms; 170 grams onion; 227 grams red bell pepper; 57 grams 1/4 cup unsalted butter

The recipe Southwest Cornbread and Chorizo Dressing could satisfy your Southern craving in around 2 hours and 30 minutes. This gluten free recipe serves 12. One portion of this dish contains roughly 12g of protein, 19g of fat, and a total of 274 calories. Head to the store and pick up firmly brown sugar, eggs, mushrooms, and a few other things to make it today.

Instructions

Peel and seed squash.

Ingredients you will need

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.

Ingredients you will need

Brown Sugar

Squash

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bell Pepper

Mushrooms

Fennel

Onion

Base

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.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Pour sausage into a wire strainer to drain; discard fat.

Ingredients you will need

Sausage

Equipment you will use

Sieve

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Bell Pepper

Vegetable

Butter

Fennel

Onion

Equipment you will use

Frying Pan

Add mushrooms and stir until limp, about 3 minutes.

Ingredients you will need

Mushrooms

Remove from heat and stir in sausage, cilantro, sage, and thyme.

Ingredients you will need

Cilantro

Sausage

Thyme

Sage

Add squash.

Ingredients you will need

Squash

In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl.

Ingredients you will need

Cornbread

Broth

Egg

Equipment you will use

Whisk

Bowl

Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.

Ingredients you will need

Sausage

Equipment you will use

Baking Pan

Aluminum 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.

Equipment you will use

Oven

Cornbread: Preheat oven to 40

Ingredients you will need

Cornbread

Equipment you will use

Oven

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.

Ingredients you will need

Corn Muffin Mix

Egg

Milk

Equipment you will use

Bowl

Pour batter into a buttered 9- by 13-inch baking pan.

Equipment you will use

Baking Pan

Bake until top is golden brown, 15 to 20 minutes.

Equipment you will use

Oven

Let cornbread cool in pan on a rack.

Ingredients you will need

Cornbread

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

firmly packed dark brown sugar 567grams

butternut squash 454grams

chorizo sausage (see notes)2larges

eggs 237milliliters

fat-skimmed chicken broth 255grams

fresh fennel head 118milliliters

chopped fresh cilantro 1Tbsp

chopped fresh sage leaves 1Tbsp

chopped fresh thyme leaves 454grams

mushrooms 170grams

onion 227grams

red bell pepper 57grams

1/4 cup unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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. You could try RELAX Riesling. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 10 dollars per bottle.