It’s about that time of year again when the annual month of binge eating begins! It generally kicks off on Thanksgiving, lasts through many a holiday party, and all the way until New Years. I’ve got my digestive probiotic on hand, and I’m ready to go! If you remember from last year, The Hubs and I host Thanksgiving for a group of friends here in SD. We’ve got big plans this year that involve a smoker AND a deep fryer (what, what!) I thought I’d do another stuffing trial to see if I could top last year’s winner. Unlike last year, this time I did not do a blind taste test, I just fed it to The Hubs and saw if he would eat it. After all, the leftovers end up in our fridge, so he’s the one I’m going to have to count on to polish them all off in the end. This recipe is from Cooking Light people, so get your health food on this holiday season!
Corn Bread, Chorizo, and Jalapeno Dressing recipe from Cooking Light
ps. Dressing, stuffing, whatever! I call it all stuffing
pps. Based on my previous successes with faux-rizo, I used that here too
- Corn bread:
- 4 1/2 ounces 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
- 1 jalapeño pepper, halved
- 1 teaspoon olive oil
- 3 ounces Mexican chorizo, casing removed and crumbled ***I used Soyrizo
- 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
- 1 lime, cut into wedges
- 1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.
- 2. To prepare corn bread, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
- 3. 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.
- 4. 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 corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.
- 5. Spoon corn bread 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. Serve with lime wedges.
I am pleased to announce this stuffing was a giant success!! The Hubs loved it, and once again could not tell he was eating fake meat product.
So, I am DYING to know whatever everyone’s go to holiday dishes are. I’m heading to Alabama this weekend to visit some family, and throughout my looooooong travel days, I’ll be surfing the interwebs for amazing holiday foods, not only for Thanksgiving, but also to bring to the ten jillion holiday parties I plan on attending. This time of year, I kind of become an obsessed cooking machine. Tell me your secrets!! Please and thank you.