Chorizo Corn Bread Stuffing

Southern-style corn bread stuffing takes on spicy chorizo sausage, fennel, and minced garlic in this not-so-ordinary stuffing. Ruby-red cranberries also make a special appearance, adding some zing and flecks of crimson to this side dish favorite. When selecting fennel, choose bulbs that have a good white and green coloring void of brown or rust spots.

ingredients

• 15 to 16 oz. uncooked Chorizo sausage
• 1/2 cup butter
• 2 large onions, chopped (2 cups)
• 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges, or 2 large apples, cored and chopped (2 cups)
• 3/4 cup chopped celery
• 2 cloves garlic, minced
• 1 16-oz. pkg. corn bread stuffing mix
• 1 cup dry-roasted salted pistachio nuts
• 3/4 cup dried cranberries
• 1 14-oz. can reduced-sodium chicken broth
• 2 eggs, lightly beaten

directions

1. Preheat oven to 350F. Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside. In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat. Transfer sausage to bowl, set aside. Carefully wipe out skillet.
2. Melt butter in the skillet over medium heat. Add onions, fennel (if using), celery, and garlic. Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally. Add apples (if using); cook and stir 2 minutes. Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine. In medium bowl combine broth and eggs; add to sausage mixture. Toss to combine. (For moister stuffing, add 1/2 cup water.)
3. Transfer to prepared dish or pan. Cover, bake 20 minutes for individual casseroles (35 minutes for large). Uncover, bake 10 to 15 minutes more or until heated through (165F) and top is lightly browned. Makes 12 servings.

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