Portuguese Cornbread Stuffing - cooking recipe

Ingredients

2 (12 ounce) packages cornbread stuffing mix
2 medium onions, chopped
1 bunch celery, chopped
2 garlic cloves, minced
1 lb beef chorizo sausage or 1 lb vegetarian chorizo
2 links turkey linguica, chopped
4 tablespoons margarine (parve if making kosher)
1 (12 ounce) can chicken broth
1 cup dry white wine (optional)
1 teaspoon cumin (I like a little more)
1 teaspoon turmeric
2 teaspoons paprika (mild or spicy)
3 tablespoons cilantro, chopped (also optional)
3 -4 tablespoons extra virgin olive oil (e.v.o.o.)
1 (6 ounce) can black olives (drain liquid & chop coarsely)
1 teaspoon kosher salt (can be adjusted to personal taste)
2 teaspoons ground black pepper (can be adjusted to personal taste)

Preparation

Saute' veggies (except cilantro) in the e.v.o.o.
Add sausages and cook thoroughly.
Add margarine and spices, cook for 2 minutes to blend the flavours.
Remove from heat and add stuffing mix, wine & cilantro.
Add broth slowly, stopping when stuffing is as moist as you like it (you can add a little extra water if needed).
Stuff your turkey with the mixture & cook according to it's weight (Or, you can place in a covered casserole & bake @375 degrees for about 45 minutes).
Remove cover & bake for about 10 more minutes until lightly browned on top.
When cooking in a casserole, you may want to start with a moister recipe to avoid an overly dry stuffing.