Saved by the Kale

Healthy living is Happy living

Navigation

Sweet and Spicy Chorizo Dressing

Dressing or stuffing? What do you call turkey’s favorite companion on Thanksgiving? I don’t know exactly where the geographical cutoff line is, but I grew up calling it dressing. I always figured for something to be called stuffing you would want to actually stuff it into something. 

Dressing is one of my favorite parts of the Thanksgiving spread. It’s probably the most uniquely “holiday” dish that we eat. We eat dressing on Thanksgiving and Christmas and that’s about it for the year. We may get lucky and have it for Easter too, but that’s not a guarantee. Jim’s mom makes incredible dressing, definitely the more traditional variety. Some people like oysters in their dressing, but that makes my skin crawl just thinking about it.

My favorite dressing right now is this sweet and spicy chorizo dressing. It has more flavor and character than any dressing I’ve ever had. It’s just amazing. It smells sooooooo good when it’s cooking too. Sweet and spicy chorizo, sweet cornbread and loads of veggies make this a winner.

Sweet and Spicy Chorizo Dressing

Sweet and Spicy Chorizo Dressing
Serves 6
The tastiest dressing (or stuffing) around. It has super-flavorful chorizo sauce and tons of veggies. Sweet cornbread rounds it out nicely.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 box Jiffy cornbread, prepared according to directions
  2. 1 lb chorizo sausage (the fresh kind, not the dried/cured kind)
  3. 1/2 onion, finely diced
  4. 1/2 C diced mushrooms
  5. 1 stalk celery, diced
  6. 1 med carrot, diced
  7. 1/2 C grated parmesan (or cotija) cheese
  8. 1/2 C low-sodium chicken stock
  9. 1/4 C green onions, for garnish
Instructions
  1. Preheat oven to 350F.
  2. Remove chorizo from any packaging and sautee over med-high heat for 5 minutes.
  3. Add vegetables and sautee for another 7 minutes.
  4. In a baking dish, combine the chorizo mixture and the crumbled cornbread. Add up to 1/2 C chicken stock on top of the dressing so that it's slightly moist.
  5. Bake for 12 minutes, or until dressing is hot and starting to brown a bit on top.
  6. Sprinkle with cheese and green onions.
Saved by the Kale https://savedbythekale.com/
Sweet and Spicy Chorizo Dressing

I hope you’re enjoying our Thanksgiving posts. ICYMI yesterday we posted our wickedly decadent mac and cheese recipe. More recipes are coming each day this week. 

Easy Roasted Potatoes

Happy Fall everyone! Fall is my favorite season, even if it is far too short. In south Georgia it seems like we get about 2 weeks a year where the temp is below 90 and above 60. I think we’re finally starting to get there now!

On the home front I’ve been trying to do a better job of planning out our meals each week so that we’re not left getting takeout at the last minute because we don’t have anything to cook. We try to eat healthy meals for dinner as much as possible, and being forced into takeout because of a lack of planning is disappointing to me. Planning main dishes isn’t all that hard… it’s often the side dishes that give us trouble. That’s where this recipe of roasted potatoes comes from. 

easy Roasted Potatoes

We’ve been roasting potatoes in the oven quite a bit lately. They’re super easy, don’t require an extensive list of ingredients, and can be pulled off last minute. Handy-dandy for when you don’t have a well-planned meal.

We, of course, like white potatoes. They’re the tastiest, no question about it. But they’re not the healthiest. We usually roast purple potatoes (when we can find them), but we’ve also been using potato medleys lately. The pictures from this recipe were from a medley that had about 4 different potato varieties, but don’t ask me what they were. I know there were some purple potatoes in there, and some sort of yellow potatoes. They tasted great… that’s what I remember most. 

Roasted Potatoes Recipe

Roasted Potatoes recipe

 

Easy Roasted Potatoes
Serves 4
Quick and easy roasted potatoes. Tons of flavor with crispy exterior and cream interior.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 lb potatoes, cut into 1 inch pieces
  2. 3 Tbsp olive oil
  3. 2 Tbsp salt
  4. 1 Tbsp pepper
  5. 1 Tbsp smoked paprika
Instructions
  1. Preheat oven to 425F.
  2. Combine all ingredients (except 1 Tbsp oil) in a mixing bowl. Stir thoroughly to mix seasoning. Add more seasoning if you have more potatoes. You can also add more oil if things are looking a little dry.
  3. Use an oven-safe plan or baking dish for the potatoes. Add remaining 1 Tbsp of oil to the bottom of the pan and then add the potatoes.
  4. Cook uncovered for 30-35 minutes until potatoes are fork-tender.
Notes
  1. You can use any potato variety you like, except for sweet potatoes. Sweet potatoes would require a different cooking time.
  2. You can also vary the seasonings. You can use BBQ rub spice instead of salt, pepper, and paprika. Rosemary and parsley also work well.
Saved by the Kale https://savedbythekale.com/