Cornbread & Chorizo Stuffing

To all my American readers, what are your Thanksgiving plans? Having a few people over? A lot of people over? Spending it with family or friends or both? Maybe skipping the chaos and going to a restaurant? What are your family traditions? Do you all get up at the crack of dawn for Black Friday? I love to hear how others celebrate this time of year. As for me, being a young adult definitely changes the holidays. My family traditions have changed since childhood and I'm starting to create my own. It's exciting to think about what traditions might emerge in the coming years as I continue to explore this thing called adulthood. I'll be honest though. The thought of not being the kid opening presents but instead being the parent giving presents on Christmas morning freaks me out.

In case you didn't notice, I created a page full of holiday recipes located at the top menu so you don't have to search to find them. Right now it's a little sparse but I'm planning on posting a few more Thanksgiving recipes in the coming weeks. By the way, how is it already the second week of November???

Recipe Rundown
Taste: Spicy and wonderfully savory.
Texture: Meaty, crumbly, the cornbread on top is slightly browned. Totally crave-worthy.

Ease: Prep takes about 25 minutes, baking takes 20 minutes. Make your cornbread a day or two ahead of time, chop your vegetables ahead of time. The only downside to this dish is that it can't be made in its entirety ahead of time.
Appearance: You can't beat that orange hue chorizo gives everything it touches, especially when accented with chopped cilantro.
Pros: Perfect dish to spice up your holiday table.
Cons: Can't be made entirely ahead of time.
Would I make this again? Yes.

Cornbread & Chorizo Stuffing
Makes 3 cups
From Food Network Magazine November 2011

• 1 pound fresh Mexican chorizo
• 1 medium white onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 2 cups coarsley crumbled cornbread
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup low-sodium chicken stock
• 1 tablespoon unsalted butter

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but not too wet. Stir gently.

Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and the top is browned, about 20 minutes. Serve right away, garnished with the remaining cilantro.