Cornbread, Chorizo, Cranberry, and Pecan Stuffing

This is arguably the best and the easiest stuffing that will draw you compliments into the next year! 
Day-old homemade cornbread is optimal, but the box mix is also fine. Toasting and drying the bread cubes is a main step towards that perfect texture.

Ingredients

• 1 stick of unsalted butter, melted
• 1/2 cup coarsely chopped dried craisins
• 10 cups coarsely crumbled cornbread
• 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
• Salt and pepper, to taste
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh sage
• 2 large eggs
• 3 cups room-temperature chicken stock 

Directions

1. Preheat oven to 350. Toast pecans in oven for 8 minutes. Toast cornbread bread cubes for 15 minutes turning around in pan several times.
2. Brown chorizo in skillet, transfer to bowl with a slotted spoon.
3. Add onion, celery, garlic, sage, and craisins to skillet and fry until fragrant.
4. Turn off heat and scrape the pan well before mixing with chorizo, bread cubes, and toasted pecans.
5. In a separate bowl, combine the eggs with the chicken stock and pour over the stuffing along with the melted butter. Mix well.
6. You can use this mixture to stuff the turkey’s cavity, or bake separately in a prepared pan for 45 minutes at 350 degrees.