Chorizo-And-Cornbread Dressing

• 4 bacon slices, chopped
• 1 pound Mexican chorizo sausage, casings removed
• 2 cups chopped celery
• 2 cups chopped sweet onion
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 5 cups 1/2-inch cornbread cubes, toasted
• 2 cups cubed French bread
• 2 cups unsalted chicken stock (such as Swanson)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup butter, melted
• 2 tablespoons chopped cilantro
• 2 large eggs, lightly beaten

1. Preheat oven to 350u0b0. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.
2. Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Saute celery, onion, and jalapeno in hot drippings 10 minutes. Add garlic; saute 2 minutes. Stir celery mixture into sausage mixture.
3. Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350u0b0 for 35 minutes or until golden.

bacon, chorizo sausage, celery, sweet onion, pepper, garlic, bread, chicken, parsley, butter, cilantro, eggs

Taken from www.myrecipes.com/recipe/chorizo-cornbread-dressing (may not work)