Cornbread Chorizo Stuffing

• 2 loaves cornbread, homemade or store-bought
• 4 tablespoons olive oil
• 1 tablespoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
• 2 tablespoons unsalted butter
• 3 cups chopped red or yellow onions
• 6 ribs celery, chopped
• 1 cup dried apricots, halved
• 1 cup dried cherries
• 1 cup coarsely chopped pecan halves
• 1/2 cup defatted chicken broth

1. 1.Preheat the oven to 350F.
2. 2.Cut the cornbread into 1-inch cubes.
3. (You should have about 12 cups.)
4. Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme.
5. Season with salt and pepper.
6. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally.
7. Cool and return to the bowl.
8. 3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned.
9. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
10. 4.Place remaining olive oil and butter in a heavy saucepan.
11. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally.
12. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer.
13. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
14. 5.Slowly drizzle in the broth until the stuffing is moist to your liking.
15. Season with salt and pepper.
16. Cool to room temperature before stuffing the turkey.

loaves, olive oil, thyme, salt, sausage sausages, unsalted butter, red, celery, dried apricots, cherries, pecan halves, chicken broth

Taken from www.epicurious.com/recipes/food/views/cornbread-chorizo-stuffing-106802 (may not work)