Adapted from Gourmet magazine, Nov. 08 (original)
The success of the stuffing utterly depends upon the homemade cornbread. Luckily, it’s easy and may be made a day or two ahead. Spanish chorizo is cured and ready to eat, as opposed to Mexican chorizo, which is fresh and must be cooked. Failing to find Spanish chorizo at our supermarket, we used Niman Ranch fully cooked chorizo from the refrigerator case. It’s not authentic to either country, but because it is such a lean, high quality product, it worked wonderfully—probably better than the real thing! If using a product like this, there’s no need to remove the casing.
Skillet cornbread (recipe follows)
1 Tbs. canola oil
5 oz. Spanish chorizo, casing removed and sausage chopped
2 medium onions, coarsely chopped (about 3 cups)
3 celery ribs, coarsely chopped (2 to 2 1/2 cups)
Salt and freshly ground black pepper to taste
2 Tbs. chopped garlic
1 tsp. dried oregano
1 cup reduced-sodium chicken broth
1 large egg
Preheat oven to 350 degrees and coat a 2 to 3-quart shallow baking dish with cooking spray. Cut the cornbread into approximately 1/2-inch pieces and spread them out in a single layer on 2 sheet pans with sides. Bake for about 20 minutes, or bread is dried out, switching positions of the pans and tossing the bread about halfway through. Cool and transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add chorizo and cook until lightly browned, about 2 minutes. Add onions and celery, season with salt and pepper, and continue cooking until vegetables are tender, about 8 minutes. Add garlic and oregano and cook 2 minutes more. Add to cornbread.
Whisk together broth and egg, then pour over cornbread mixture and toss well. Transfer to baking dish. Coat a piece of foil with nonstick spray and cover baking dish tightly. Bake in upper third of oven for 1 hour. Remove foil and bake until top is golden, about 15 minutes more. Stuffing mixture may be prepared up to 1 day ahead; add broth and egg just before baking.