Thanksgiving Side Dishes


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.

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