Sunday, November 11, 2012

Countdown to Thanksgiving: Cornbread, Chorizo and Jalapeno Dressing

Yes, I love my cornbread dressing redolent with sage and black pepper and studded with celery and onion like any other red-blooded American.  But who says that you only have to have ONE dressing at the Turkey Day feast?  This one has a great Southwestern flair.  And it would be great any time of the year alongside roast chicken or pork.

Cornbread, Chorizo and Jalapeno Dressing
Makes 12 servings.
From Cooking Light.

For the cornbread:

1 cup all-purpose flour (about 1 cup)
1 1/4 cups low-fat buttermilk
1 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
2 large eggs, lightly beaten
3/4 cup shredded reduced-fat sharp cheddar cheese
Cooking spray

To make the cornbread:
Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.

Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.

For the dressing:
1 jalapeño pepper, halved
1 teaspoon olive oil
3 ounces Mexican chorizo, casing removed and crumbled
1 1/4 cups diced red bell pepper (1 large)
1 cup thinly sliced green onions
2 cups (1/2-inch) cubed French bread baguette (crusts removed)
1/4 cup chopped fresh cilantro
2 large egg whites, lightly beaten
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
To prepare dressing:
Remove seeds and membrane from half of jalapeño. Coarsely chop both jalapeño halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to cornbread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.

Spoon cornbread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned.

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