Corn Bread Chorizo Stuffing

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
526
FAT
116%
CHOL
56%
SOD
63%

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Ingredients for 12 servings

1 cup chopped onions

1 cup diced celery

8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)

3 teaspoons minced fresh sage

4 to 6 serrano chilies, deribbed, seeded and minced

Freshly ground black pepper

1 pound chorizo

6 cloves garlic, minced

3 teaspoons fresh thyme leaves

1/2 cup diced carrots

1/2 cup chicken or turkey stock, or more

3 tablespoons chopped cilantro

1/4 cup bourbon

1 cup chopped chayote, optional

1 tablespoon oil

1 sweet red pepper, chopped

1/2 cup butter

1 teaspoon salt, or to taste

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