Zesty Southwestern Cornbread Dressing
- ½ to 1 pound chorizo (your preference for amount)
- 1½ tablespoon finely minced garlic
- 1½ cups chopped onion
- 1½ cups frozen sweet corn kernels, thawed
- 1 can (4.5 oz.) chopped green chilies
- 1 package (14 – 16 oz.) favorite cornbread stuffing mix
- 2 to 3½ cups fat free, lower sodium chicken broth (or vegetable broth)
- 1 teaspoon EACH ground ancho chile pepper, ground cumin and oregano leaves
- ½ – ¾ teaspoon ground chipotle chile pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne red pepper
- 1-2 tablespoons vegetable oil (optional)
Heat oven to 350°F. Coat a 9×13-inch glass or ceramic baking dish with vegetable cooking spray and set aside. In a large skillet over medium high heat, cook chorizo and break into crumbles while it cooks. Remove cooked chorizo with a slotted spoon and drain all fat except several tablespoons. If there’s not enough fat left in skillet, add 1-2 tablespoons oil and heat thoroughly. Add garlic and onion and sauté 5 minutes or until slightly tender. Stir in corn and chopped green chilies and heat a few more minutes. Combine stuffing mix, 2 cups chicken broth and all seasonings in a large bowl. Add sautéed vegetables and cooked chorizo to stuffing mix, tossing lightly to combine. Add additional chicken/vegetable broth for a moister stuffing. Transfer stuffing to baking dish and bake about 30 to 35 minutes, or until completely hot throughout.
Makes 12 servings
Recipe created by Kim Galeaz, RDN CD
