1 batch cornbread, baked and cooled (1–2 days before is good)
12 ounces Mexican (fresh) chorizo or soyrizo
1 medium sweet potato (1/2 pound)
1 cup diced celery (3–4 stalks)
2 cups diced onion (1 large or 2 small)
1/2 poblano pepper, diced
2 tablespoons tequila
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
dash cayenne, optional
1/4 cup chopped parsley
1/2 cup chicken or turkey stock
1–2 eggs, optional
1/4 cup (4 T) melted butter
Crumble the cornbread into a large bowl.
Dice the sweet potato very small (1/4 inch) and cook together in a large skillet over medium-high heat with the chorizo, celery, onion and poblano until the potato is tender, the onions are soft and the chorizo is cooked and crumbly. This will take 10-15 minutes.
Add tequila and garlic and spices and cook another 60 seconds.
Pour this over the cornbread with the stock and mix.
Whisk eggs then mix them into the dressing.
Spread into a 9×13 pan and drizzle with butter.
Refrigerate, covered, up to 48 hours if you want.
Bake between 350-425 depending on what else is in the oven. Lower temperature will take about an hour. Higher temperature will take 20 minutes. Dressing is done when hot all the way through (to 165ºF) and the top is crunchy and brown.