Cornbread Dressing with Chorizo

Serves 8
  • 2 tsp. extra virgin olive oil
  • 8 oz. bulk chorizo sausage
  • 1 yellow onion, chopped
  • 2 stalks celery, thinly sliced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. poultry seasoning
  • 1/2 tsp. rubbed sage
  • 11 oz. Kowalski's Cornbread, crumbled, dried out overnight or toasted in a warm oven
  • 2/3 cup chicken broth
  • 1 egg, beaten

Heat oil in a large sauté pan over medium-high heat. Add sausage; crumble and cook 5 min. Add onion, celery and seasonings through sage; cook 5 min. more. Remove from heat; cool mixture to room temperature. Add cornbread, broth and egg to meat mixture; mix well. Pour into an 8x8" baking dish sprayed with cooking spray. Bake in a preheated 350° oven until top is crisp (about 45 min.).

Good to Know: Find Kowalski's Cornbread in the Bakery Department.