Tex-Mex Thanksgiving Dressing
I’m adding a taste of Tex-Mex to my Holiday table with this kicked up dressing. Everyone knows that the dressing is the best part of Thanksgiving. My familia loves it so much that every year I have to double, even triple the recipe so everyone can leave with a happy belly and plenty of leftovers. This year I decided to add two new dressings to my holiday line up. The first new recipe is a tamale stuffing which highlights my love of Mexico. The second just had to give a nod to my addiction to Tex-Mex.
This Tex-Mex version is made with bolillos, which we Texans can’t get enough of, seasoned and bake until crisp. Pork sausage, onions and green chiles are cooked and combined with loads of cilantro and baked until golden.
I seasoned the bolillos with Old El Paso taco seasoning and baked them until they crisped. You can do step days in advanced and store them in the fridge. A punch of taco seasoning along with a pan of juicy ground pork sausage this dressing will be a tasty addition to my holiday table.
- 5 bolillos cut into ½ inch cubes
- 4 tablespoon olive oil
- 4 tablespoon Old El Paso taco seasoning
- 1 medium onion diced
- 1 pound pork sausage
- 1 4.5 Old El Paso can green chiles
- 1 cup cilantro
- 1 ½ cups chicken broth
- 2 eggs
- Preheat oven to 375 degrees. Place cubed bolillos on foil-lined baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with tacos seasoning and stir to coat evenly. Bake until crisp and golden about 10-15 minutes. Set aside, cool completely.
- Heat remaining 2 tablespoon of olive oil in a skillet over medium-high heat. Sauté onion until translucent, about 4 minutes. Stir in pork sausage and cook until fully cooked crumbling with wooden spoon to break up sausage. When sausage is fully cooked stir in green chiles, cilantro and remove from heat. In a large bowl whisk together chicken broth and eggs, add seasoned bread crumbs and sausage mixture, stir to combine. Bake in an 11x7 inch baking dish coated with non-stick cooking spray for 35-40 minutes.
Sweet Life Disclosure: This is a sponsored post with Old El Paso. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.