Chorizo Stuffing

• 2 cups fresh breadcrumbs
• 1/2 cup extra-virgin olive oil
• 1 large sprig rosemary
• 1 chile de arbol, broken in half
• 2 cups finely diced onions
• 2 teaspoons minced garlic
• 1 teaspoon thyme leaves
• 3/4 pound fresh Mexican chorizo, casing removed
• 3 tablespoons chopped mint
• 3 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Toss the breadcrumbs with 2 tablespoons olive oil.
3. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
4. Heat a medium pot over high heat for 1 minute.
5. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute.
6. Stir in the onions, garlic, and thyme, and season with salt and pepper.
7. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent.
8. Transfer the mixture to a large bowl and discard the rosemary and chile.
9. While the onions are cooking, heat a medium saute pan over high heat for 2 minutes.
10. Crumble the chorizo into the pan, and saute about 8 minutes, until the sausage is crisp and cooked through.
11. Drain the chorizo of excess oil and add it to the bowl with the onions.
12. Stir in the breadcrumbs, mint, and parsley, and combine well.
13. Taste for seasoning.

fresh breadcrumbs, extravirgin olive oil, rosemary, arbol, onions, garlic, thyme, chorizo, mint, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/chorizo-stuffing-390843 (may not work)