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Ingredients

• 4 tablespoons butter
• 8 ounces Spanish-style chorizo, chopped
• 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, chopped
• 8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
• 4 cups chicken stock
• 2 eggs, beaten
• Kosher salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Description

Food Network Invites You To Try This Pat's Chorizo And Collard Green Dressing Recipe From Patrick And Gina Neely.

Food Network