Thanksgiving Side Dishes

By Megan Tevrizian
|  Thursday, Nov 18, 2010  |  Updated 5:30 AM PDT
View Comments (
)
|
Email
|
Print
Why We Love San Diego Gallery I

ASSOCIATED PRESS

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

advertisement
Photos and Videos
More Photos and Videos

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.
 

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out