1 pound uncooked chorizo sausage
½ cup butter
2 cups chopped onion
2 medium fennel bulbs trimmed, cored, and cut into thin wedges or 2 cups chopped apples
¾ cup chopped celery
2 cloves garlic minced
1 16-oz. Package corn bread stuffing mix
1 cup dry roasted salted pistachio nuts
¾ cup cranberries
1 14-oz. Reduced sodium chicken broth
2 eggs lightly beaten
Preheat oven to 350 F
Grease 13x9x2 inch baking pan
Remove sausage casing.
In a large skillet, cook sausage 10-15 minutes, stirring to break up
Drain fat
Transfer sausage to a large bowl and set aside.
Wipe out skillet.
Melt butter in skillet over medium heat.
Add onions, fennel (if using), celery, and garlic. Cook 10 to 15 minutes or until tender, stirring occasionally.
If using apples, add them now, cook and stir 2 minutes.
Add vegetable mix, stuffing mix, nuts and cranberries to the sausage in bowl. Toss to combine.
In a medium bowl combine broth and eggs.
Add to sausage mix. Toss to combine.
For moister stuffing, add ½ cup water
Put stuffing in baking pan.
Cover and bake for 35 minutes. Uncover and bake another 10 – 15 minutes longer until top is lightly browned.
12 servings
