Spicy Chorizo Sage Cornbread Dressing

boulderlocavore.com

Pat Repasi

3 tablespoons unsalted Butter

1 cup Corn Kernels , fresh or frozen and thawed

1 medium Red Onion , chopped

2 stalks Celery , trimmed and chopped

2 cloves Garlic , minced

1 pound loose/bulk Mexican Chorizo , roughly chopped*

4 cups prepared Cornbread (gluten-free or with gluten), coarsely crumbled (_note: can be stale_)

1 ½ teaspoon fresh Thyme leaves (removed from about 8 to 10 medium sprigs)

1 tablespoon fresh Sage leaves , diced (approximately 10 to 12 medium-large sage leaves)

½ teaspoon Kosher Salt

½ teaspoon Black Pepper

1 Egg , beaten

1 cup Low-Sodium Chicken Broth/Stock

Directions at boulderlocavore.com

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