Chorizo-and-Cornbread Dressing

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

"There are two things you'll always find at the Summers' family Thanksgiving table: Julia Child's iconic Cornbread Sausage Stuffing and lively table conversation. A few years ago, I started amping up the spice in Julia's stuffing by adding jalapeño and using chorizo sausage. As the years progressed, I noticed the spicier the stuffing, the livelier the conversation." —Libbie Summers, stylist and author of Sweet & Vicious

By Libbie Summers
Recipe by Southern Living November 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
45 mins
total:
1 hr 20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Directions

  • Preheat oven to 350°. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.

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  • Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and jalapeño in hot drippings 10 minutes. Add garlic; sauté 2 minutes. Stir celery mixture into sausage mixture.

  • Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until golden.

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