Chorizo Sun-Dried Tomato Dressing
Recipe by Chef Michael Williams
Michael Williams

Chorizo Sun-Dried Tomato Dressing

  • Prep time 20 mins
  • Cook time 32 mins
Chorizo Sun-Dried Tomato Dressing



  1.  Preheat a large fry pan on medium heat. Add a little oil and the sausage and brown nicely all around. Try to keep the sausage a little bit chunky.
  2.  While the sausage is browning add the carrot, onion, celery, garlic and sage to a food processor and chop fine. If you don’t have a food processor, then chop by hand ahead of time.
  3.  Once the sausage is browned, remove from the pan and place in a large mixing bowl. Add the finely chopped veggies to the pan. Cook until most of the moisture has evaporated, stirring occasionally Once the veggies are beginning to brown transfer to the mixing bowl.
  4.  Now heat up the broth to a boil and pour in a bowl on top of the sun-dried tomatoes to soften them.
  5.  Once tomatoes are soft, slice them into strips and then add them and the broth to the mixing bowl.
  6.  Whisk the egg with the cream and add to the mixing bowl.
  7.  Add the pepper and then mix everything together with your hands until all of the liquid had been absorbed and everything is evenly distributed.
  8.  Transfer to a casserole dish and bake for 30 – 35 minutes in a pre-heated 375° F oven. Dressing should be nicely browned on top.


  •  Add some pecans or walnuts for a nice little crunch.
  •  Try using a different bread for different textured stuffing. Multi-grain is nice.

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