Chorizo Corn Bread Stuffing

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2 tablespoons vegetable oil

1 cup plus 2 tablespoons flour

4 1/2 tablespoons sugar

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

1 3/4 cups plus 2 tablespoons yellow cornmeal

1 1/2 cups whole milk

3 eggs, lightly beaten

4 1/2 tablespoons unsalted butter, melted

1/2 pound Spanish chorizo, cut into 1/4-inch dice

4 tablespoons unsalted butter

2 onions, cut into 1/4-inch dice

2 celery ribs, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

3 large garlic cloves, minced

1 tablespoon chopped thyme

1 tablespoon chopped sage

2 teaspoons chopped rosemary

2 cups chicken stock

2 large eggs, beaten

1 tablespoon kosher salt

1/4 teaspoon freshly ground pepper

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