Thanksgiving Side Dishes

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    NEWSLETTERS

    ASSOCIATED PRESS
    Enjoy Thanksgiving fare without lifting a finger. Except to make a reservation, that is.

    Have you set your menu yet? If not, consider this recipe.

    Sarah Linkenheil, Chef de Cuisine at Sally’s Seafood on the Water shares her recipe for Chorizo-cornbread dressing:

    Serves 8-10

    · 4 tablespoons unsalted butter

    · 2 onions, finely chopped

    · 4 garlic cloves, minced

    · 4 stalks celery, finely chopped

    1.5 Cups chorizo

    · 5 Cups crumbled cornbread
    · ½ Cup cilantro

    · 4 large eggs

    · 2 cups homemade or low-sodium canned chicken stock

    · 1 1/2 teaspoons coarse salt

    · 1/2 teaspoon freshly ground pepper

     Preheat oven to 375 degrees. Melt butter in a large saute pan. Add chorizo onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
    Crumble the cornbread into a large bowl, and add the onion mixture, cilantro, eggs, chicken stock, salt, and pepper. Stir until well combined.
    Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

    Click here for Sally's Menu.