Cornbread-Chorizo Dressing
Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.
- Servings: 16
Source: Sunset Magazine
Ingredients
- pound Mexican-style firm, fresh chorizo sausage , casings removed
- butter
- red onion , peeled and chopped
- chopped celery
- chopped carrot
- garlic, peeled and minced
- chopped fresh cilantro
- tablespoon chopped fresh thyme
- tablespoon chopped fresh oregano
- tablespoon chopped fresh sage leaves
- About 2 1/2 cups reduced-sodium chicken broth, divided
- 3/4-inch cubes cornbread
- Salt and fresh-ground pepper