Thursday, November 1, 2012

chorizo, cornbread & tortilla dressing

traditions are important, but sometimes mixing it up a bit can keep life interesting.  we are spending thanksgiving this year at our home in taos so i have decided to add a few new southwestern inspired dishes to my regular menu.  my favorite?  a cornbread dressing infused with chorizo, new mexican red chile powder and corn tortilla chips?  really different...amazingly good.

i made a 1/2 batch for this story which is why it is baked in a pie will use a 9 x 13 inch baking dish for the recipe.
i make this as a dressing which means it is baked in a casserole, not stuffed in the turkey.  i do this for two reasons: 1.  i can keep it vegetarian this way so all of my guests can partake (i use soyrizo instead of chorizo) and 2.  baking the dressing crisps up the cornbread and tortilla chips resulting in a wonderful crunch.  i made a "test" batch this weekend so i could photograph for this story.  served with baked chicken, roasted sweet potatoes and sautéed broccolini and garlic, it was a perfect fall dinner.  now i cannot wait for thanksgiving to make it again. (and eat it) want something different for your t-day table this year?  give this dressing a try.

i am so happy to announce that, for the second year in a row in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table (hashtag #pullupachair) on wednesday, november 14th at noon EST. they have invited me to cool is that?

here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post/article on their respective sites sharing one of their favorite thanksgiving recipes. each blog will also contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes and plan your thanksgiving menu.  with two weeks before the big day, we will all have plenty of time to finalize our menus.  happy planning everyone!

chorizo, cornbread and tortilla dressing
1 yellow onion, diced
extra virgin oil oil
1/2 cup chopped green onions (white and green parts)
1 cup chopped celery
1/2 cup diced carrots
1 cup chopped green bell peppers
1 jalapeño, seeded, deveined, minced
1 tbsp chopped fresh sage (or 2 tsp dried)
1/2 cup chopped fresh cilantro
1 tbsp new mexican red chile powder
sea salt
freshly ground black pepper
chorizo broth (recipe below)
6 cups cornbread, crumbled (either homemade or store bought)
1/2 lb corn tortilla chips (either homemade or store bought)

in a large skillet, preferably cast iron, heat 2 tbsp olive oil to shimmering.  add the diced yellow onion and cook over medium heat until translucent.  add the green onion, celery, carrots, green pepper, and jalapeño and cook, stirring frequently,  until vegetables are softened (about 5 minutes).  add the sage, cilantro, chile powder, a pinch of salt and one of pepper and cook for an additional minute. 

add the cornbread and tortilla chips to a large bowl.  pour the vegetable mixture over the cornbread/chips and stir to combine.  pour the chorizo broth over the cornbread and gently stir to combine.  allow to sit for 15 minutes.  stir again and pour into an oiled 9 x 13 inch baking dish.  cover with foil and bake at a preheated 375 degree oven for 30 minutes, or until hot.  remove foil, drizzle top with 3 passes of the olive oil bottle and continue baking for an additional 20 minutes, or until the top is crispy and brown.  serve immediately.

chorizo broth
2 tbsp extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 12 oz package soyrizo, crumbled (or regular mexican chorizo)*
6 cups vegetable broth
12 oz crushed corn tortilla chips
sea salt
black pepper

in a large saucepan, sauté the onion  in the olive oil over medium heat until softened.  add the garlic and soyrizo and cook until soyrizo is crispy on the edges (about 7 minutes).  add the vegetable broth and tortilla chips and bring to a boil.  reduce heat to med-low and simmer for 20 minutes.  season to taste with salt and pepper.

* feel free to use regular chorizo if you wish...just switch the recipe a bit to ensure you thoroughly cook the chorizo first and then drain before you sauté the onions and garlic.

now check out the delicious recipes from my fellow bloggers:

Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides: Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette's Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What's Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

have a good week!

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Jane Bonacci, The Heritage Cook said...

What a wonderful idea for a different and exciting Thanksgiving dish! I definitely will be making a gluten-free version soon. Thanks for the wonderful recipe!

napa farmhouse 1885/diane said...

jane, i have seen so many recipes lately for gf cornbread. please let me know how your version turns out! thanks for the comment....

Denise said...

What a brilliant idea for stuffing. I love the addition of chips. Very fun!

Fab Fun Sisters said...

Holy yum, this sounds amazing. I love anything with chorizo.