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RECIPE: Pumpkin Chorizo Dressing


8 oz Gran Sabor Chorizo
2 tbsp butter
1 tsp garlic, minced
3 ea celery stalks, chopped
2 ea gala apples, seeded, cored, chopped
1 ea medium onion, diced
6 ea pumpkin muffins
½ cup toasted pecans
1 tbsp McCormick Ground Cinnamon
1 tbsp McCormick Pepper Supreme
3 cup chicken stock
2 tsp kosher salt



Preheat oven to 450 degrees. In a saute pan, cook off 8oz of chorizo. Remove rendered fat from the saute pan, drain well. Set chorizo aside. In a deep saute pan over medium-high heat, melt the butter. Add 1 tsp of mined garlic to the melted butter. To the butter and garlic, add celery, apples and onions. Season liberally with the salt and pepper supreme. Cook 10 minutes or until softened. Add crumbled muffins, chorizo and toasted pecans to the mixture. Add chicken stock to dampen the dressing. Season with 1 tbsp of cinnamon and place in the oven for 15-30 minutes. Pull from oven when top is crisp and dressing is moist.