CORNBREAD CHORIZO STUFFING

Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey.

ingredients

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried cranberry
1 cup coarsely chopped pecan halves
1/2-1 cup defatted chicken broth

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1. Preheat the oven to 350°F.
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2. Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
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3. Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
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4. Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the cranberries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread using a rubber spatula.
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5. Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.