Cornbread and Chorizo Dressing

"Found in the Miami Herald. The article exaulted the deliciousness of the chorizo - fresh chorizo made by a Miami company, Productos De La Sierra. It's available in six flavor profiles, Argentine (our choice), Colombian, Cuban, Spanish, Mexican and Italian, at South Florida supermarkets including Publix, Sedano, President, Milan's and Bravo. Going to see if that chorizo can be shipped or ordered up here. The dressing can be assembled and refrigerated a day in advance."
 
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Ready In:
2hrs 45mins
Ingredients:
15
Serves:
16
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ingredients

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directions

  • Heat oven to 350 degrees. Place cornbread in a large bowl and toss with 2 tablespoons of the oil and the thyme and sage. Season with salt and pepper. Spread the crumbled bread on 2 rimmed baking sheets; bake 15 to 20 minutes or until lightly toasted, stirring occasionally. Cool and return to the bowl.
  • Butter a shallow 3-quart baking dish.
  • Meanwhile, cook chorizo in remaining 2 tablespoons oil in a heavy 12-inch skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer to the bowl with the bread.
  • Add onions and celery to the skillet and sauté over medium heat until softened, about 10 minutes. Stir in cranberries and cook about 5 minutes more. Gently fold the vegetables, the pecans and parsley into the bread mixture with rubber spatula.
  • Whisk the broth with the egg, and drizzle over the bread mixture. Season with salt and pepper and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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