Traditional Thanksgiving fare is delicious, but sometimes it’s fun to change things up a bit. This southwestern style dressing is the perfect way to liven things up without heading too far off course.
Buttery homemade cornbread acts as the base for this make-ahead recipe, which uses chipotle peppers, chorizo, and roasted red peppers to enliven a family favorite. As written, this recipe is more smoky than spicy, but you can kick up the heat by adding more minced chipotles.
Chorizo Corn Bread Dressing
By Lori & Paul
Makes 8-10 side dish servings
1 recipe basic cornbread, chopped into cubes, about 6 cups (recipe below)
1/2 pound fresh chorizo
4 tablespoons butter, divided, plus more for buttering casserole dish
1 large onion, diced
4 ribs celery, diced
1 ½ cups diced roasted red peppers, 3-4 peppers
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1 tablespoon minced chipotle pepper en adobo
2 cups chicken broth
Preheat oven to 300ºF
Cut cornbread into cubes and place on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned.
Meanwhile, brown chorizo in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink. Remove sausage from pan, draining extra fat if needed, and set aside.
Melt 2 tablespoons butter in same skillet. Add onions and celery and cook until tender and translucent, 10-12 minutes. Remove from heat. Add chorizo, roasted red peppers, cilantro and oregano, stirring to combine. Set mixture aside.
In a separate bowl, beat together eggs, salt, chipotle peppers, and chicken broth.
When corn bread is toasted, remove from oven and turn heat up to 350ºF
In a large bowl, stir together corn bread, chorizo, and egg mixture. Allow the mixture to sit for 5-10 minutes, or until most of the liquid is absorbed. Then, place into buttered 2 quart baking dish.
Dab remaining butter on top of dressing. Place in oven and bake until browned and cooked through, about 50 minutes.
Makes 1 (8-inch square) pan
Can be made up to 3 days ahead if using for dressing
1 cup corn meal
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons butter, melted
2 tablespoons sugar
1 cup buttermilk
Preheat oven to 400ºF. Butter 8-inch square baking pan.
In large bowl, stir together corn meal, flour, baking powder, baking soda and salt.
In separate bowl, beat eggs together with buttermilk and butter.
Slowly add wet ingredients to dry ingredients, mixing just until combined. Do not overmix.
Place batter in prepared pan (batter will be thick). Bake for 20-25 minutes, or until bread is golden brown and a cake tester inserted in the center comes out clean.
Cool on a cooling rack for 10-15 minutes before turning out of the pan.
holiday, side dish, Thanksgiving
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