Dressing
With the post about Thanksgiving turkey, I began to think about dressing. So I am wondering how everyone makes theirs. I know the recipes vary with regions and families. I make mine like my Mom d...
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Chorizo Cornbread dressing for us.
Brown and drain a 12-oz package of pork chorizo. Saute 1 chopped onion and about 4-6 stalks chopped celery in 1/4 cup butter until soft. Add (2) cans chicken broth and 1 package Stovetop cornbread stuffing mix. Add the chorizo. Toast 6-8 pieces of hearty nut-oat bread, then cut into about 1/2" square pieces and stir in until dressing is the right consistency. It goes in the oven uncovered for about 20 minutes while the turkey is resting before it is carved.
Brown and drain a 12-oz package of pork chorizo. Saute 1 chopped onion and about 4-6 stalks chopped celery in 1/4 cup butter until soft. Add (2) cans chicken broth and 1 package Stovetop cornbread stuffing mix. Add the chorizo. Toast 6-8 pieces of hearty nut-oat bread, then cut into about 1/2" square pieces and stir in until dressing is the right consistency. It goes in the oven uncovered for about 20 minutes while the turkey is resting before it is carved.
