Cornbread Dressing with Chorizo
Ingredients
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
Directions
- Set crumbled cornbread at room temperature overnight or toast in a warm oven; set aside.
- In a large sauté pan, heat oil over medium-high heat.
- Add sausage; crumble and cook for 5 min.
- Add onion, celery and seasonings (through sage); cook for 5 min.
- Remove sausage mixture from heat; cool to room temperature.
- Add cornbread, broth and egg to sausage mixture; mix well.
- Preheat oven to 350°.
- 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.
