Chorizo/Cornbread Stuffing

I didn't make this recipe up, but I can't remember where I first saw it about 20 years ago. It's changed along the way, and you should have fun putting your own touches on it.

Ingredients:

8 cups cornbread (crumbled)
1/2 lb. chorizo pork sausage
1 large onion, chopped
1 stalk of celery, diced
1 carrot, diced
4 Serrano chilies, seeded, de-ribbed and minced
6 garlic cloves
1 small zucchini, chopped
1/4 tsp. thyme and sage
1/2-1 cup chicken/turkey stock
olive oil

Directions:

Brown chorizo in skillet, breaking it up as you go ... remove and drain grease.

With a bit of oil, saute onions, celery, carrots, chilies, garlic and zucchini until translucent and soft.
Remove pan from heat, add thyme, sage and cilantro.

Pour that mixture and chorizo into a big bowl with the corn bread crumbs, moisten with the stock and mix it up.

Cook with turkey or 30 minutes in 350 oven.

This is enough for a big turkey. If you have a chance to make it the night before, it's even better.

If you're worried about the "heat," reduce the number of peppers.

Or try jalapenos if you're daring. (I have never tried the recipe with habaneros...that would seem abusive.)

Also, I usually use a bit more stock than I listed or water to moisten up the dressing. We always make some "regular" dressing, too, for our guests that don't like a little "heat" in their stuffing.

If you'd like to share your holiday recipes, feel free to pass them along.