Southwest Cornbread Dressing
FRESH Southwest Cornbread Dressing
-1 large pyrex pan of fully cooked cornbread (cut in ½ in cubes and toasted crispy in the oven)
-2 med-large red onions (medium dice)
-3 poblanos (medium dice)
-4 red chili peppers (medium dice)
-2 jalapenos (medium dice with seeds)
-12 cloves garlic (rough chopped)
-1 bundle cilantro (rough chopped right before you use it)
-3 ears of fresh corn
-1/2 bundle celery (medium dice)
-1 tablespoon Ancho powder
-1 tablespoon cumin
-1 ½ pounds chorizo, fully cooked
-1 lime zest and juice
-3/4 pound butter
-1 ½ cups chicken stock
1.Preheat oven to 350 degrees. Butter the bottom and the sides of a 9×13 pyrex.
2.In a med-large sauté pan, melt butter over high heat
3.Add peppers, onions, celery and corn and cook down and get some good color on veggies. Lightly season with salt and pepper.
4.Add garlic and let sauté for 3 more minutes.
5.In a mixing bowl toss: toasted cornbread, sautéed veggies, dried spices, chorizo, chopped cilantro, lime zest and juice and chicken stock.
6.Mix very well and taste for salt and pepper. Transfer to your buttered dish and bake for 35 minutes.