And today on Hilah Cooking, we're doing Thanksgiving

with cornbread dressing or cornbread stuffing.

This one has chorizo and sweet potatoes in it.

But, before we can get started on a dressing,

we need to get started on the undressing.

Just kidding.

I'm gonna wear clothes for this video.

(funky music)

(bell dings)

(funky music)

Now, I've already baked a batch of cornbread,

and cooled it, and crumbled it up.

It's behind me.

You can't see it.

Don't look.

But, first we need to cook some chorizo.

I've got some pork chorizo.

You could use soyrizo if you wanted to make it vegetarian.

And then all my vegetables,

which is onion, cilantro, poblano pepper,

sweet potato, and garlic.

So when we go back here,

we'll cook that together in a skillet.

12 ounces of fresh chorizo

over medium-high heat

until it's about half-way cooked.

Once it's about there,

add in all your vegetables and stir 'em around

to get everything coated in chorizo

and chorizo grease.

Mmm, chorizo grease.

Then, stir every four to five minutes

for about 10 to 15 minutes

until all the vegetables are really tender

and you start to see some nice browned,

charred bits once in a while.

That's good.

That's flavor country.

Then, we're gonna add a couple tablespoons of tequila.

You can leave this out if you don't drink tequila.

But, it's the holidays,

and there's probably some drunk that's gonna show up

and polish off the bottle for you.

So, might as well buy it.

Then we're gonna add some spices.

Salt and pepper, little bit of thyme,

some oregano.

Get that all mixed up together.

And then, once it looks about like this,

we'll add it to the cornbread.

We've got some cornbread here.

You can use my recipe.

You can use your recipe.

You could use a box mix.

Frankly, it doesn't matter to me.

It does help if it's, like, a day or two old,

if it's a little bit stale.

If it's too fresh,

you can always toast it in the oven

a little bit to dry it out.

This is a little fresh.

I made it yesterday, but it'll work.

Just spoon this in.

And add some parsley.

You could do cilantro, I guess.

But, to me, cilantro seems like it might clash

with other more traditional Thanksgiving things.

Mix it up.

Okay, so I'm gonna add a little bit of chicken broth.

You could use turkey this time of year, obviously.

You probably have some of that laying around.

Just about 1/2 cup.

And for this, I'm gonna add one egg.

You could use two or three eggs.

You could use no eggs.

It just depends on, whoa!

It just depends on how much of a mess you wanna make.

It just depends on what texture you want, again.

So, eggs are gonna make it

(fork whisking)

more dense, I guess, (fork whisking)

and moist. (fork whisking)

Everyone's favorite word.

(fork whisking)

No eggs, you end up with a little bit drier stuffing

that may be better for, like, sucking up gravy

because it's not as moist. (fork whisking)

But, adding some egg makes it more

of a dish that can kind of stand on its own.

Once it's all mixed up,

we can put it into a pan.

I don't,

So that's the difference between stuffing and dressing.

A stuffing, you literally stuff inside a bird.

And dressing, you bake it separately

and serve it on the side.

It's the same ingredients,

it's just where you're baking it.

What is the baking vessel?

It's safer, food safety-wise, to just do it separately.

'Cause then you make sure that it actually

gets up to the proper temperature,

which it should be 165 degrees Fahrenheit

in the middle when it's done.

And, I like it better because you get to have

the crunchy, crispy tops and edges.

If it's in a bird,

it all just ends up a little bit soft.

A little bit flaccid.

So, carefully get it in there.

And, I'm not gonna pack it in.

(laughs)

'Cause it'll cook faster

if it's not all tightly packed together.

And, again, texture.

It'll be a little bit fluffier and not quite as cake-like.

Mmm, man, it smells good.

Okay, then, final touch.

Because it's the holidays,

we're gonna drizzle the top with some melted butter.

This is gonna make the top nice and crunchy.

Now, we'll put it in the oven and bake it

until it's crunchy on top and kind of firm and set,

and the inside reaches 165 Fahrenheit.

The oven temperature can vary a little bit

depending on what you need it to be at.

I'm gonna cook this at 400 for maybe, like, 20 minutes.

But, if your oven temperature was lower

because you were baking something else,

you could bake it longer.

Or, if it's a little bit higher, you could bake it shorter.

(funky music)

Dressing is done, man.

Check that out.

It's all crispy.

(pot holders hitting the floor)

Don't need those any more.

I'm gonna give this a taste.

It's very hot.

So this recipe, as are all my recipes,

are always available at hilahcooking.com

in printable format.

So, peep that.

This is gonna be so good.

My grandma would be proud of me.

(excitedly squealing)

Mmm, mmm.

You will love, love, love this.

I think, even with soyrizo, veggie broth.

It's so delicious.

You have some sweetness

from the sweet potatoes and the onions.

And then spicy from the poblano and the chorizo.

This is so good.

People are gonna flip their tops.

Thanks so much for watching.

Don't forget to subscribe.

Visit me on Instagram #hilahcooking.

Definitely, if you make any of my recipes,

I'd love to see that.

And, I will see y'all next time.

Bye!

(funky music)