- 3 Tablespoons Butter Olive Oil
- 1 cup corn kernels, fresh or previously frozen (thawed)
- 1 medium red onion, chopped
- 2 stalks celery, strings trimmed and chopped
- 2 cloves garlic, minced
- 1 pound loose chorizo, chopped roughly
- 4 cups prepared cornbread, coarsely crumbled. (Note: it's ok to use dried out cornbread.)
- 1-1/2 teaspoon fresh thyme leaves (removed from about 8-10 sprigs)
- 1 Tablespoon fresh sage leaves, diced (approximately 10-12 medium-large sage leaves)
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1 cup chicken broth/stock
- Preheat oven to 350 degrees.
- Heat the Butter Olive Oil over medium-high heat in a large ovenproof skillet.
- Add the corn, onion, celery, and garlic. Sauté for 10 minutes, stirring occasionally. Onions will become translucent and may brown on the edges a bit.
- Add the chorizo and brown for 2-3 minutes, breaking up any clumps of meat as the sausage cooks.
- Add the fresh sage and thyme. Sauté for 1-2 minutes until the herbs become fragrant.
- Add the cornbread pieces, salt and pepper. Mix well to combine all ingredients evenly.
- Add the egg and mix once more.
- Pour the chicken stock evenly over the cornbread mixture. Mix everything together, gently.
- Place in the oven, covered for 30 minutes. Remove the lid and allow to brown slightly (about 10-15 minutes more).
- Serve immediately.
- If desired, garnish the dressing with additional sage and thyme.