How to Make Chorizo Cornbread Dressing | Thanksgiving Side Dish

By Hilah Cooking · 90 min

Ingredients

Instructions

1. Crumble the cooled cornbread into a large bowl.
2. Dice the sweet potato very small (1/4 inch). In a large skillet over medium-high heat, cook it with the chorizo, celery, onion and poblano for 10 to 15 minutes, until the potato is tender, the onion is soft and the chorizo is cooked and crumbly.
3. Add the tequila, garlic, salt, pepper, oregano, thyme and cayenne if using, and cook for another 60 seconds.
4. Pour this over the cornbread, add the stock and mix well.
5. Whisk the eggs if using, then mix them into the dressing.
6. Spread the dressing in a 9×13 pan and drizzle with the melted butter.
7. Bake at 350–425°F depending on what else is in the oven: about an hour at the lower temperature, or about 20 minutes at the higher one. It is done when it reaches 165°F (74°C) throughout and the top is crunchy and brown.
8. Optionally, refrigerate covered for up to 48 hours before baking.

Summarized from Hilah Cooking's video. Watch it for the details.

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GarlicOnionEggCelerySweet potatoPoblano chiliChorizo