Chorizo-and-Cornbread Dressing

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

"There are two things you'll always find at the Summers' family Thanksgiving table: Julia Child's iconic Cornbread Sausage Stuffing and lively table conversation. A few years ago, I started amping up the spice in Julia's stuffing by adding jalapeño and using chorizo sausage. As the years progressed, I noticed the spicier the stuffing, the livelier the conversation." —Libbie Summers, stylist and author of Sweet & Vicious

Hands-on time: 45 minutes
Total time: 1 hour 20 minutes
Yields: Makes 6 to 8 servings


4 bacon slices, chopped

1 pound Mexican chorizo sausage, casings removed

2 cups chopped celery

2 cups chopped sweet onion

1 jalapeño pepper, seeded and chopped

2 garlic cloves, minced

5 cups 1/2-inch cornbread cubes, toasted

2 cups cubed French bread

2 cups unsalted chicken stock (such as Swanson)

1/2 cup chopped fresh flat-leaf parsley

1/2 cup butter, melted

2 tablespoons chopped cilantro

2 large eggs, lightly beaten

How to Make It

Preheat oven to 350°. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.

Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and jalapeño in hot drippings 10 minutes. Add garlic; sauté 2 minutes. Stir celery mixture into sausage mixture.

Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until golden.


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