Cornbread and Chorizo Dressing Recipe

Name: Cornbread and Chorizo Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: ½ cups cornbread, cooked & crumbled; 4 tablespoons olive oil (divided use); 1 tablespoon dried thyme; 1 tablespoon dried sage; salt; black pepper, freshly ground, to taste; 2 tablespoons butter, unsalted; 12 ounces chorizo sausage, fresh, casing removed and meat chopped; 2 onions, coarsely chopped (3 cups); 4 celery ribs, coarsely chopped (3 cups); 1 cup dried cranberries; 1 cup pecans, coarsely chopped; ¼ cup flat leaf parsley, finely chopped fresh; 1 cup chicken broth; 1 large egg

Servings: persons

½ cups cornbread, cooked & crumbled
4 tablespoons olive oil (divided use)
1 tablespoon dried thyme
1 tablespoon dried sage
salt
black pepper, freshly ground, to taste
2 tablespoons butter, unsalted
12 ounces chorizo sausage, fresh, casing removed and meat chopped
2 onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
1 cup dried cranberries
1 cup pecans, coarsely chopped
¼ cup flat leaf parsley, finely chopped fresh
1 cup chicken broth
1 large egg

1
Heat oven to 350 degrees.
2
Place cornbread in a large bowl and toss with 2 tablespoons of the oil and the thyme and sage.
3
Season with salt and pepper.
4
Spread the crumbled bread on 2 rimmed baking sheets; bake 15 to 20 minutes or until lightly toasted, stirring occasionally.
5
Cool and return to the bowl.
6
Butter a shallow 3-quart baking dish.
7
Meanwhile, cook chorizo in remaining 2 tablespoons oil in a heavy 12-inch skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
8
Use a slotted spoon to transfer to the bowl with the bread.
9
Add onions and celery to the skillet and saute over medium heat until softened, about 10 minutes.
10
Stir in cranberries and cook about 5 minutes more.
11
Gently fold the vegetables, the pecans and parsley into the bread mixture with rubber spatula.
12
Whisk the broth with the egg, and drizzle over the bread mixture.
13
Season with salt and pepper and toss well.
14
Transfer to baking dish and cover tightly with buttered foil.
15
Bake in upper third of oven 1 hour.
16
Remove foil and bake until top is golden, about 15 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cups cornbread, cooked & crumbled, 4 tablespoons olive oil (divided use), 1 tablespoon dried thyme, 1 tablespoon dried sage, and more.

Yes, Cornbread and Chorizo Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread and Chorizo Dressing

How did you like this recipe?

Frequently Asked Questions