Name: Cornbread, Chorizo, Cherry, and Pecan Stuffing
Yield: 8 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more; 1/4 cup white wine vinegar; 1/2 cup dried tart cherries; 10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight; 1/3 cup coarsely chopped pecans; 1/4 cup olive oil; 1 pound fresh chorizo, casings removed; 2 medium onions, chopped; 4 celery stalks, chopped; Kosher salt, freshly ground pepper; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh sage; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided; 1/4 cup finely chopped fresh parsley

Closeup shot of cornbread chorizo and pecan stuffing on a white plate with a silver rim.

Cornbread, Chorizo, Cherry, and Pecan StuffingMichael Graydon & Nikole Herriott

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Recipe notes

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