Corn Bread, Chorizo And Collard Stuffing

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2 tablespoons vegetable oil

2 1/2 cups stone-ground white cornmeal

2 1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

3/4 teaspoon baking soda

3 cups buttermilk

2 extra-large eggs

1 1/2 sticks (6 ounces) unsalted butter, melted

2 pounds collard greens, large stems discarded

4 tablespoons unsalted butter

1 pound chorizo, coarsely chopped

1 large onion, coarsely chopped

3 celery ribs, finely chopped

Salt and freshly ground pepper

4 large eggs

2 1/2 cups chicken or turkey stock or canned low-sodium broth

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