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Thanksgiving | |
| Cornbread Dressing 3 tablespoons unsalted butter � pound diced chorizo or Italian hot sausage, casings removed 1 large Spanish onion, finely diced 1 large stalk celery, finely diced 1 medium carrot, finely diced Cornbread, broken into small pieces 2-4 cups homemade chicken stock or low sodium chicken broth 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh sage 3 tablespoons chopped fresh cilantro or flat leaf parsley Salt and pepper | |
| 1. Preheat oven to 375 degrees F. 2. Heat butter in large pan over medium high heat. Add the chorizo and cook until golden brown. Remove with slotted spoon to a plate lined with paper towels. Add the onion, celery and carrots and cook until soft. Add the cornbread and 2 cups of the stock and stir to combine. The mixture should be quite wet, if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage, thyme and cilantro and season with salt and pepper to taste. 3. Scrape into a large buttered baking pan or large cast iron pan and bake in the oven until firm and the top is golden brown, 20-30 minutes. | |
Unrated | |
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