I don't make the cornbread myself--buy 3 lbs pre-made instead.
STUFFING
1. 1/2 pound Spanish chorizo, cut into 1/4-inch dice
2. 4 tablespoons unsalted butter
3. 2 onions, cut into 1/4-inch dice
4. 2 celery ribs, cut into 1/4-inch dice
5. 1 carrot, cut into 1/4-inch dice
6. 3 large garlic cloves, minced
7. 1 tablespoon chopped thyme
8. 1 tablespoon chopped sage
9. 2 teaspoons chopped rosemary
10. 2 cups chicken stock
11. 2 large eggs, beaten
12. 1 tablespoon kosher salt
13. 1/4 teaspoon freshly ground pepper
I add a couple of roasted, peeled, seeded, chopped jalapenos or poblanos. Also, substituting some corn kernels for the carrot works nicely.
4. Meanwhile, Prepare the Stuffing: Reduce the oven temperature to 375°. In a large saucepan, cook the chorizo over moderate heat until the edges are crisp, about 6 minutes. Add the butter and let it melt. Add the onions, celery and carrot and cook until the onions are translucent, about 12 minutes. Add the garlic, thyme, sage and rosemary and cook until fragrant, about 1 minute. Transfer the chorizo mixture to a large bowl.
5. Cut the corn bread into 1-inch pieces. Spread it on a rimmed baking dish and toast for about 20 minutes, stirring once, until golden in spots. Add the corn bread to the chorizo. Add the chicken stock, eggs, salt and pepper and toss gently until evenly coated. Transfer the stuffing to a 10-by-14-inch baking dish. Bake in the top third of the oven for about 40 minutes, until golden on top. Serve warm.
Make Ahead
The baked stuffing can be refrigerated overnight. Bring to room temperature before reheating.
