SON-Cookbook-2020
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CHORIZO & CORNBREAD DRESSING<br />
Submitted by: Melissa Jacklin<br />
Serves: 6-8 persons<br />
Prep Time: 45 minutes<br />
Cook Time: 35 minutes<br />
INGREDIENTS<br />
• 4 bacon slices chopped<br />
• 1 pound Mexican chorizo sausage, casings removed<br />
• 2 c. chopped celery<br />
• 2 c. chopped sweet onion<br />
• 1 jalapeño pepper, seeded and chopped<br />
• 2 garlic cloves, minced<br />
• 5 c. of ½ inch cornbread cubes, toasted<br />
• 2 c. of cubed French bread<br />
• 2 c. unsalted chicken stock<br />
• ½ c. chopped fresh flat-leaf parsley<br />
• ½ c. butter, melted<br />
• 2 Tbsp. chopped cilantro<br />
• 2 large eggs, lightly beaten<br />
DIRECTIONS<br />
Preheat oven to 350.<br />
Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes<br />
or until crisp. Remove bacon; drain. Reserve drippings in skillet.<br />
Cook sausage in hot drippings, stirring often, 6 minutes or until no longer<br />
pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and<br />
jalapeño in hot drippings 10 min. Add garlic; sauté 2 minutes. Stir celery<br />
mixture into sausage mixture.<br />
Gently stir cornbread and next 6 ingredients into sausage mixture. Season<br />
with salt and pepper. Spoon into a 13x9 in baking dish coated with<br />
cooking spray. Bake at 350˚ for 35 min or until golden<br />
Not vegetarian. At all.<br />
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