Chorizo Cornbread Stuffing

Ingredients:

· 3 cups cornbread

· ½ pound chorizo, browned

· 4 tablespoons butter

· 1 onion, diced

· 2 celery ribs, diced

· 1 carrot, diced

· 3 garlic cloves, minced

· 1 tablespoon thyme, chopped

· 1 tablespoon sage, chopped

· 2 teaspoons rosemary, chopped

· 2 cups chicken stock

· 2 large eggs, beaten

· Salt & Pepper to taste

Method:

1. Read the recipe. Did you read it? Read it again…

2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.

3. Preheat oven to 375 degrees.

4. Cut the cornbread into 1” pieces, place in a single layer on a baking pan and toast for approx. 20 minutes or until browning. Turn as needed.

5. In a dutch oven, brown the sausage. Add the butter and let it melt. Add onions, celery and carrot and saute until softened. Add the garlic and herbs and saute until fragrant.

6. Transfer to a large bowl. Add the stock, eggs, salt and pepper. Gently mix in cornbread.

7. Transfer to a baking dish and bake for 40 minutes or until cooked through.

8. Enjoy!