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This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
- 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
- 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.
- 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.
- 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.
- 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.
- In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
- Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
- 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.
- Serve hot.