Pat's Chorizo and Collard Green Dressing Recipe

Name: Pat's Chorizo and Collard Green Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 8 ounces Spanish-style chorizo, chopped; 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons; 1 large onion, finely chopped; 1 large carrot, finely chopped; 1 rib celery, finely chopped; 3 cloves garlic, chopped; 8 cups cubed and toasted cornbread (day old yellow cornbread preferred); 4 cups chicken stock; 2 eggs, beaten; Kosher salt and freshly ground black pepper; 3 tablespoons chopped fresh parsley leaves

Servings: persons

4 tablespoons butter
8 ounces Spanish-style chorizo, chopped
1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
1 large onion, finely chopped
1 large carrot, finely chopped
1 rib celery, finely chopped
3 cloves garlic, chopped
8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
4 cups chicken stock
2 eggs, beaten
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

1
Preheat the oven to 350 degrees F.
2
Melt the butter in a large heavy skillet over medium-high heat.
3
Once the butter foams, add the chorizo and cook for 5 minutes.
4
Add the vegetables and saute until tender, about 5 to 8 minutes more.
5
Set aside to cool slightly.
6
Add the cornbread to a very large mixing bowl.
7
Pour in the stock, and the beaten eggs.
8
Season the mixture with salt and pepper, to taste.
9
Add the cooled vegetables and the parsley and toss everything together.
10
Pour the mixture into a large 4-quart buttered casserole dish and cover with foil.
11
Bake for 30 minutes, then uncover and continue baking for 15 minutes more.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 8 ounces Spanish-style chorizo, chopped, 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons, 1 large onion, finely chopped, and more.

Yes, Pat's Chorizo and Collard Green Dressing falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pat's Chorizo and Collard Green Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions