Cornbread Dressing with Chorizo

11 oz. Kowalski's Cornbread, crumbled
2 tsp. Kowalski's Extra Virgin Olive Oil
8 oz. (½ pkg.) Kowalski's Fresh Ground Chorizo Pork Sausage
1 yellow onion, chopped
2 ribs celery, thinly sliced
¼ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
¼ tsp. poultry seasoning
½ tsp. rubbed sage
⅔ cup chicken broth
1 egg, beaten
  1. Set crumbled cornbread at room temperature overnight or toast in a warm oven; set aside.
  2. In a large sauté pan, heat oil over medium-high heat.
  3. Add sausage; crumble and cook for 5 min.
  4. Add onion, celery and seasonings (through sage); cook for 5 min.
  5. Remove sausage mixture from heat; cool to room temperature.
  6. Add cornbread, broth and egg to sausage mixture; mix well.
  7. Preheat oven to 350°.
  8. Pour dressing into an 8x8" baking dish sprayed with cooking spray; bake in preheated oven until top is crisp (about 45 min.).


Find It!

  • Find Kowalski's Cornbread in the Bakery Department.