2tablespoonschopped fresh sageplus more for garnish
6cupscubed cornbreadstorebought or homemade
1largeeggwhisked
Salt + pepper to taste
1 1/2cupschicken stock
Instructions
In a large skillet, spray with cooking spray. Crumble chorizo and brown at medium heat for about 5 minutes. Transfer to a paper towel lined plate to drain.
In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
Gently mix in the diced celery, parsley, thyme, sage, cubed cornbread, whisked egg, salt and pepper in the bowl. Fold in the crumbled and cooked chorizo.
Preheat the oven to 400°F. Spray a baking dish with cooking spray.
Transfer the mixture to the prepared baking dish and pour the chicken stock evenly over the stuffing.
Bake, uncovered, until the top is golden brown, about 20-25 minutes. Serve warm. Enjoy!