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