chorizo, cornbread & tortilla dressing

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traditions are important, but sometimes mixing it up a bit can keep life interesting.  we are spending thanksgiving this year at our home in taos so i have decided to add a few new southwestern inspired dishes to my regular menu.  my favorite?  a cornbread dressing infused with chorizo, new mexican red chile powder and corn tortilla chips?  really different...amazingly good.

i made a 1/2 batch for this story which is why it is baked in a pie dish...you will use a 9 x 13 inch baking dish for the recipe.

i make this as a dressing which means it is baked in a casserole, not stuffed in the turkey.  i do this for two reasons: 1.  i can keep it vegetarian this way so all of my guests can partake (i use soyrizo instead of chorizo) and 2.  baking the dressing crisps up the cornbread and tortilla chips resulting in a wonderful crunch.  i made a "test" batch this weekend so i could photograph for this story.  served with baked chicken, roasted sweet potatoes and sautéed broccolini and garlic, it was a perfect fall dinner.  now i cannot wait for thanksgiving to make it again. (and eat it) want something different for your t-day table this year?  give this dressing a try.

i am so happy to announce that, for the second year in a row in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table (hashtag #pullupachair) on wednesday, november 7th at noon EST. they have invited me to participate...how cool is that?

here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post/article on their respective sites sharing one of their favorite thanksgiving recipes. each blog will also contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes and plan your thanksgiving menu.  with two weeks before the big day, we will all have plenty of time to finalize our menus.  happy planning everyone!


chorizo, cornbread and tortilla dressing
1 yellow onion, diced
extra virgin oil oil
1/2 cup chopped green onions (white and green parts)
1 cup chopped celery
1/2 cup diced carrots
1 cup chopped green bell peppers
1 jalapeño, seeded, deveined, minced
1 tbsp chopped fresh sage (or 2 tsp dried)
1/2 cup chopped fresh cilantro
1 tbsp new mexican red chile powder
sea salt
freshly ground black pepper
chorizo broth (recipe below)
6 cups cornbread, crumbled (either homemade or store bought)
1/2 lb corn tortilla chips (either homemade or store bought)

in a large skillet, preferably cast iron, heat 2 tbsp olive oil to shimmering.  add the diced yellow onion and cook over medium heat until translucent.  add the green onion, celery, carrots, green pepper, and jalapeño and cook, stirring frequently,  until vegetables are softened (about 5 minutes).  add the sage, cilantro, chile powder, a pinch of salt and one of pepper and cook for an additional minute. 

add the cornbread and tortilla chips to a large bowl.  pour the vegetable mixture over the cornbread/chips and stir to combine.  pour the chorizo broth over the cornbread and gently stir to combine.  allow to sit for 15 minutes.  stir again and pour into an oiled 9 x 13 inch baking dish.  cover with foil and bake at a preheated 375 degree oven for 30 minutes, or until hot.  remove foil, drizzle top with 3 passes of the olive oil bottle and continue baking for an additional 20 minutes, or until the top is crispy and brown.  serve immediately.

chorizo broth
2 tbsp extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 12 oz package soyrizo, crumbled (or regular mexican chorizo)*
6 cups vegetable broth
12 oz crushed corn tortilla chips
sea salt
black pepper

in a large saucepan, sauté the onion  in the olive oil over medium heat until softened.  add the garlic and soyrizo and cook until soyrizo is crispy on the edges (about 7 minutes).  add the vegetable broth and tortilla chips and bring to a boil.  reduce heat to med-low and simmer for 20 minutes.  season to taste with salt and pepper.

* feel free to use regular chorizo if you wish...just switch the recipe a bit to ensure you thoroughly cook the chorizo first and then drain before you sauté the onions and garlic.


have a good week!
diane

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