Cornbread-Chorizo Dressing

Ingredients

• 0.3 lb butter 
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 1 pound chorizo sausage fresh firm mexican-style (see notes)
• 12 cups cubes cornbread (see notes)
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon sage leaves fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 6 cloves garlic minced peeled
• 16 servings salt and fresh-ground pepper 
• 2.5 cups chicken broth divided reduced-sodium
• 1 tablespoon oregano fresh chopped
• 8 oz onion red peeled chopped

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes.
2. Transfer to paper towels to drain.
3. 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.
4. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute.
5. Add chorizo and 2 cups chicken broth and cook just until boiling.
6. Remove from heat.
7. 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 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
8. Cover and bake in a 450 oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer.
9. Serve hot.