6 oz. dried Spanish chorizo (I used a smoked version), cut into small cubes
1 medium white onion, chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
3 garlic cloves, pressed or minced
3 cups cornbread, cut into cubes (you can buy it from pre-made or try this recipe for cornbread)
¼ cup parsley, chopped (plus more for garnish if desired)
¼ cup parsley, chopped
½ cup low-sodium chicken broth or stock
Preheat the oven to 350 degrees F.
Heat a large skillet on medium heat and heat the olive oil. Once hot, sauté the chopped chorizo for a few minutes. Add the onion, carrot, celery, and garlic and cook until the vegetables start to brown (8-10 minutes.) Add the cut-up cornbread pieces and chopped parsley (reserving some for garnish if you like.) Stir well to combine. Stir in ½ cup of chicken broth (add more if the stuffing appears too dry.)
Meanwhile, use the cooking spray to prepare a medium-sized casserole dish. Add the stuffing to the dish and bake for about 20 minutes (look for it to be lightly golden on top.) Garnish with additional parsley before serving.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2013/11/chorizo-cornbread-stuffing/