Chorizo Apple Stuffing

• 1 pound chorizo sausage, squeezed from casings
• Olive oil (if needed)
• 2 large celery stalks with leaves, thinly sliced
• 1 large onion, chopped
• 5 large garlic cloves, minced
• 2 tablespoons dried Mexican oregano
• 1/2 teaspoon cayenne (optional)
• 2 Granny Smith apples, peeled and thinly sliced crosswise
• 2 cups reduced-sodium chicken broth
• 1/2 cup chopped flat-leaf parsley
• 1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes

1. Preheat oven to 350u0b0. Cook chorizo in a 12-in. frying pan over medium-high heat until browned, stirring often and breaking meat into small chunks, about 8 minutes. Measure fat from pan; you should have 1/4 cup (if needed, add oil). Add celery, onion, garlic, oregano, and cayenne, if using; saute until slightly softened, about 4 minutes. Add apples and stir to coat.
2. Transfer mixture to a very large bowl. Add broth to pan and stir to loosen browned bits; pour into bowl. Stir in parsley and bread. Spoon stuffing into a buttered 9- by 13-in. baking dish, mounding it.
3. Bake stuffing until browned and center reaches at least 160u0b0, 50 to 60 minutes; drape with foil if it starts to get dark.
4. Make ahead: Up to 1 day through step 2, covered and chilled; bake about 1 hour.
5. Note: Nutritional analysis is per serving.

sausage, olive oil, celery, onion, garlic, oregano, cayenne, apples, chicken broth, flatleaf, crusty bread

Taken from www.myrecipes.com/recipe/chorizo-apple-stuffing (may not work)