Print

Cornbread, Chorizo, And Apple Dressing

Christy Rost

 

Ingredients:
8cups cubed cornbread
2slices dry wheat bread, sliced into ½-inch cubes
1cup coarsely crushed tortilla chips
2stalks celery, diced
1cup diced onion
1large apple, cored and chopped
2tablespoons dry rubbed sage
6ounces bulk chorizo sausage
1egg
1 ¾cups chicken broth

Preheat the oven to 350 degrees. In a large bowl, combine cornbread, wheat bread, tortilla chips, celery, onion, apple, and sage; stir and set aside.

Preheat a small nonstick skillet over medium heat. Add the chorizo and cook 3 minutes until the sausage is hot and bubbly. Stir chorizo into the dressing mixture and mix well.

In a small bowl, beat the egg with a fork and stir in the chicken broth. Pour the mixture all at once into the dressing mixture and stir until the bread is moistened. Spray a large casserole dish lightly with nonstick cooking spray, spoon the dressing mixture into the casserole, and cover it tightly with foil. Bake in a preheated oven 35 minutes until it is heated through; then uncover and bake 15 minutes more until the top is crisp.

Recipe serves 10.

Category: Side Dishes