Blue Corn
Chorizo Dressing
1/2
cup unsalted butter
1 pound chorizo, finely diced
6 garlic cloves, finely diced
1/4 cup finely diced celery
1 medium onion, finely diced
1/4 cup diced carrot
1 poblano, finely diced
1 recipe blue cornbread, crumbled
1 teaspoon coarsely chopped thyme leaves
1 teaspoon coarsely chopped sage leaves
1 tablespoon coarsely chopped cilantro
1 egg
1/2 cup chicken stock
Salt and freshly ground black pepper
Preheat the
oven to 350 degrees F. In a medium sauté pan over medium heat, melt
the butter and cook the chorizo, garlic, celery, onion, carrot and
poblano for 3 minutes or until lightly browned. Transfer to a mixing
bowl and add the cornbread, thyme, sage, cilantro, egg and stock and
mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes.
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