Mexican Chorizo Cornbread Stuffing - cooking recipe

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

Preparation

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\u00b0 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.