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Chorizo and Cornbread Dressing

Change things up and do it southwest style with this sweet and spicy dressing.

2 Pkgs Sweet Cornbread mix
1 Can Chicken broth
1 LB Pork chorizo sausage (from butcher case)
1 C Corn kernels, frozen
1 C Onion, chopped
½ C Carrots, chopped
½ C Celery, chopped                                    
1 TSP Fresh thyme, chopped
3 Cloves Garlic, minced
¾ C Unsalted butter, melted        
2 TBSP Arizona Chipotle Rub
¼ C Cilantro, chopped

Prepare corn bread according to directions. When cool, cut into 1” squares and set aside. In large frying pan, fry chorizo until well browned. Remove from pan and drain on paper towels. Return pan to medium heat and sauté onion, carrots, celery until translucent. Add garlic, thyme, cilantro and Arizona Rub and cook one or two minutes more. Add chorizo, corn and chicken broth. Bring to boil and remove from heat.

In large bowl, combine cornbread, melted butter and chorizo mixture. If dry add  more chicken broth (Note: Dressing should be moist but not soggy). Stuff in turkey or place in large baking dish and bake covered at 425° for about 25 minutes. Uncover for last 10 minutes. Serve.

Serves 6 – 8

 

*Cook times are approximate.