- 1 pound Pederson’s No Sugar Added Chorizo
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, trimmed and chopped
- 1 green bell pepper, chopped
- 3 green onions, chopped
- 1 jalapeno, chopped
- 3 cloves garlic, minced
- 2 1/2 cups Cornbread, coarsely crumbled
- ½ - 1 teaspoon Kosher Salt
- ½ - 1 teaspoon Black Pepper
- 2 eggs, beaten
- 1 cup Low-Sodium Chicken Broth/Stock
- Preheat oven to 375F
- In a large, ovenproof skillet, melt butter over medium-high heat.
- Add chopped onion and garlic and cook for 4-5 minutes stirring occasionally. Onions should become translucent.
- Add salt, pepper and all other vegetables to the skillet and saute for 10 minutes, stirring occasionally.
- Add chorizo and cook for 4-5 minutes, breaking up the sausage as it browns.
- Stir in crumbled cornbread, and mix until all ingredients are well combined.
- Mix in eggs.
- After eggs are well mixed pour chicken stock evenly over the cornbread mixture and begin to smooth out the mixture with a spoon. (Add additional chicken stock if the mix seems dry.)
- Place in the oven and cook covered,for 30 minutes. Remove covering and continue to cook for an additional 15 minutes. Serve immediately.
Meet the recipe creator, Erin Creeks!
I'm a food photographer, food writer, and recipe enthusiast. In my former life, I was a personal trainer where I developed an awareness of our body's need for real foods and the impact our food choices have on us and our environment. Now I'm sharing my passion for conscious eating with others to help expand palates while opening minds to natural food options, responsibly sourced ingredients, and recipes that focus on quality over calories.
Why I chose this recipe:
I chose this recipe because Thanksgiving meals are typically sweet and savory but rarely spicy. This dish is a complete meal that offers heat, flavor, and a variety of textures to create a multi-layered dish that is satisfying and filling.