Mexican Chorizo Cornbread Stuffing

Celticevergreen's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Yield: 8

• 12 cups cornbread , cut into 3/4 inch cubes
• 8 ounces chorizo sausage , Mexican-style firm with casings removed
• ½ cup butter
• 1 medium red onion , peeled and chopped
• ½ cup celery , thinly sliced
• ½ 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
• ½ cup fat-skimmed chicken broth
• salt & fresh ground pepper

Directions:

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.