Photo: Pat's Chorizo and Collard Green Dressing Recipe
Ingredients
- 4 tablespoons butter
- 8 ounces Spanish-style chorizo, chopped
- 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 3 cloves garlic, chopped
- 8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
- 4 cups chicken stock
- 2 eggs, beaten
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.
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By WillsWife
Norfolk, VA
on December 18, 2011
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My husband's family has made me the "dressing maker" for holidays and today I decided to try this recipe. It is great! I've never had a dressing with anything other than chicken or turkey in it and the chorizo sets it off! I used chicken chorizo as opposed to pork and I added 1 can of cream of celery. It probably would have still been wonderful had I omitted it. Hubby says this could replace our traditional hen dressing........ 5 stars easily!
By Debria Schuler
Temple, Ok
on December 13, 2011
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I made this dish for my family. My 11 year old granddaughter is the only one who would try it. My family is not much on mixing things together. I grew up with my Dad mixing all kinds of stuff. He was an Army mess hall cook. I liked it very well. I took it to a Christmas dinner party with my college professors, friends, and classmates. They loved it!
By jacksontoni
Las Cruces
on November 26, 2011
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This was the best dressing I have ever cooked. It has amazing flavor and texture. The perfect side dish.
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