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Chorizo-cornbread dressing
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Rating:
-1 (0 rated)
Servings:
Serves 8; Cornbread yields 1 9-inch round Servings

Ingredients

  • Cornbread

    • 1 1/2 cups stone ground yellow cornmeal
    • 1/2 cup plus 1 tablespoon all-purpose flour
    • 2 tablespoons sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 large eggs, lightly beaten
    • 1 1/2 cups well-shaken buttermilk
    • 1 stick unsalted butter, melted
  • Dressing

    • 1 1/2 cups stone ground yellow cornmeal
    • 1/2 cup plus 1 tablespoon all-purpose flour
    • 2 tablespoons sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 large eggs, lightly beaten
    • 1 1/2 cups well-shaken buttermilk
    • 1 stick unsalted butter, melted
    • 6 tablespoons unsalted butter
    • 3/4 pound chorizo sausage, cut into small dice
    • 1 large Spanish onion, cut into small dice
    • 2 large stalks celery, cut into small dice
    • 2 large carrots, peeled and cut into small dice
    • 2 x Cornbread recipe, above, cubed (about 8 cups), staled
    • 4 to 6 cups homemade turkey or chicken stock or low sodium canned chicken broth
    • 3 tablespoons chopped fresh sage
    • 1 tablespoon chopped fresh thyme
    • 1/4 cup chopped fresh parsley

Preparation

Baking Directions:

For the cornbread: Heat a cast iron dry skillet in the lower third of the oven while preheating oven to 425 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk together the eggs, and milk in a small bowl. Add the wet ingredients and the melted butter to the dry ingredients and whisk until just combined. Carefully remove the hot pan from the oven and spray the bottom and sides with cooking spray. Scrape the mixture into the pan and bake until lightly golden brown and a tester inserted into the center comes out with a few moist crumbs, about 18 minutes. Let cool slightly on a baking rack. For the dressing: Melt the butter in a medium saucepan over medium-high heat. Add the chorizo and cook until golden brown, remove the chorizo to a plate lined with paper towels. Add the onions, celery and carrot to the pan with the fat, season with salt and pepper and cook until soft then stir in the chorizo. Place the cornbread in a large bowl; add the onion mixture and 2 to 3 cups of the stock. 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 parsley and season with salt and pepper to taste. Scrape the dressing evenly into a buttered large baking dish (12 x 12 or larger) and bake in a 375 degrees F oven until set and golden brown on top, about 30-40 minutes.

Recipe tags

Thanksgiving American

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