Spicy Cornbread Dressing

Spicy Cornbread Dressing

  • Cook Time

    25-35 minutes

  • servings


  • appliance



What You'll Need
  • 2 (8oz) packages of corn bread mix
  • 2 tbsp vegetable oil
  • 1 lb. chorizo sausage
  • 1 egg
  • 2 onions
  • 2 cheyote squash, seeded & chopped
  • 1/4 tsp ground black pepper
  • 4 stalks celery
  • 1 cup chicken broth
  • 1/2 stick unsalted butter
  • 1/4 cup chopped parsley
  • 2 tbsp herbs de provence
  • 1/2 tsp salt
What To Do
  1. Bake cornbread according to package directions. cool and crumble into a large bowl.
  2. Heat oil in the BELLA skillet at 325°. Cook chorizo until brown & crumbly, remove meat from the skillet but keep the oil in the pan. Add onions, chayote squash and celery; cook stirring occasionally until tender,  about 5 minutes.
  3. toss the cooked mixture and the chorizo into the bowl with the crumbled corn bread. Stir in 1/2 cup chicken broth. Season with herbs de provence, salt and pepper.
  4. Fill the turkey cavity with as much of the stuffing mixture as will fit. tuck wings behind the back to truss the turkey.
  5. Place remaining stuffing into a seperate dish; drizzle 1 cup chicken broth over stuffing % finish baking in the oven at 177°C/350°F