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Recipe Spicy Chorizo Cornbread Sage Dressing Ingredients 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 8-10 medium sprigs) 1 tablespoon fresh Sage leaves , diced (approximately 10-12 medium-large sage leaves) ½ teaspoon Kosher Salt ½ teaspoon Black Pepper 1 Egg , beaten 1 cup Low-Sodium Chicken Broth/Stock Instructions Preheat oven to 350 In a large, ovenproof skillet, melt the butter over medium-high heat

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