Chorizo Cornbread Stuffing
1 lb beef chorizo
1/2 c butter
1 small red onion, chopped
1/2 c celery, chopped
1/2 c carrot, chopped
6 clove garlic, minced
1/4 c cilantro, chopped
1 Tbsp fresh thyme
1 Tbsp fresh sage
1 Tbsp fresh oregano
2 1/2 c chicken broth
12 c cornbread, cubed 3/4" cubes
salt and pepper
Cook the chorizo and drain off the fat. Remove from skillet.
Saute the onions and celery in butter.
Add the garlic, carrots, and other spices. Saute for a couple of minutes.
Add in the chorizo and stir together.
Place the cubed cornbread into a large mixing bowl. Stir in the seasoning mix chorizo and place into a prepared baking dish.
Slowly add the broth until it is just wet enough. Don't soak it or your stuffing will turn out mushy.
Bake at 350 until heated through, about 30 minutes.