Cornbread Dressing with Chorizo & Green Chilies

Serves: 8-10

Ingredients

• 1 (16 oz) box Laura Lynn cornbread stuffing mix
• 1 lb Mexican chorizo (fresh, not cured)
• 1 medium white onion, diced
• 2 celery stalks, diced
• 2–3 cloves garlic, minced
• 2 (4 oz) cans diced green chilies (mild or hot)
• 1 red bell pepper, diced
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 1 cup Laura Lynn chicken or vegetable broth, plus more as needed
• 2 large eggs, lightly beaten
• 2 tbsp chopped fresh cilantro or parsley (optional)
• 3 tbsp roasted and salted pumpkin seeds

Directions

1. Preheat the oven to 350ºF.
2. In a large skillet over medium heat, cook the chorizo until browned, breaking it apart as it cooks. Remove with a slotted spoon to a paper towel-lined plate and set aside.
3. In the same skillet, add onion and celery. Cook for 4–5 minutes, until softened.
4. Stir in garlic, green chilies, and red bell pepper. Cook for 2 more minutes.
5. Return chorizo to the pan and add cumin, smoked paprika, salt, and pepper. Stir well to combine.
6. In a large mixing bowl, add the cornbread stuffing mix. Pour in the broth gradually, stirring until evenly moistened.
7. Add the chorizo mixture to the cornbread and mix well. Taste and adjust seasoning as needed.
8. Stir in the beaten eggs and herbs, then transfer the mixture to a greased 9x13-inch baking dish.
9. Sprinkle toasted pumpkin seeds evenly over the top.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is lightly browned and crisp.