Mexican Chorizo Cornbread Stuffing

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 12 cups cornbread, cut into 3/4 inch cubes
• 8 ounces chorizo sausage, mexican-style firm with casings removed
• 1/2 cup butter
• 1 medium red onion, peeled and chopped
• 1/2 cup celery, thinly sliced
• 1/2 cup carrot, minced
• 6 garlic cloves, peeled and minced
• 1 tablespoon fresh cilantro, rough chopped
• 1 teaspoon fresh thyme, rough chopped
• 1 teaspoon fresh oregano, rough chopped
• 1 teaspoon fresh sage leaf, rough chopped
• 1/2 cup fat-skimmed chicken broth
• salt & fresh ground pepper

Recipe

• 1 up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
• 2 when ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. transfer to paper towels to drain.
• 3 return pan to medium-high heat and add butter. when melted, add onion, celery, carrot, and garlic. stir until vegetables are lightly browned, about 10 minutes.
• 4 add cilantro, thyme, oregano, and sage; stir for about 1 minute. add chorizo and 1/2 cup chicken broth and stir just until boiling. remove from heat.
• 5 in a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
• 6 stir until evenly moistened, seasoning to taste with salt and pepper. if mixture is too dry for your liking, moisten with additional chicken broth.
• 7 spoon into a 9- by 13-inch baking dish. cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
• 8 serve hot.