Cornbread dressing (aka stuffing) made with chorizo, sweet potatoes and peppers to spice up your Thanksgiving.
|Cornbread||1 , baked and cooled, crumbled (1|
|Mexican chorizo/Soyrizo||12 Ounce|
|Sweet potato||1/2 Pound (1 medium)|
|Diced celery||1 Cup (16 tbs) (3|
|Diced onion||2 Cup (32 tbs) (1 large or 2 small)|
|Poblano pepper||1/2 , diced|
|Minced garlic||2 Tablespoon|
|Dried oregano||1/2 Teaspoon|
|Dried thyme||1/2 Teaspoon|
|Cayenne||1 Dash (optional)|
|Chopped parsley||1/4 Cup (4 tbs)|
|Chicken stock/Turkey stock||1/2 Cup (8 tbs)|
|Melted butter||1/4 Cup (4 tbs) (4 tbsp)|
Preheat oven to 350F -425F.
In a skillet, saute sausage and add sweet potato, celery, onion, poblano and onions.
Mix well and cook until ingredients are well cooked or for 10-15 minutes.
Add tequila, garlic, pepper, oregano, thyme, cayenne, parsley and mix well. Cook for 1 more minute.
Pour the mixture into cornbread mixture, add stock and mix well.
Whisk eggs and pour into dressing.
Spread into baking pan and drizzle butter over it.
Cover and refrigerate for upto 48 hours.
When needed, pop into oven and bake for 20 minutes at highest temperature until golden brown.
Serve and enjoy!