Chorizo and Apple Cornbread Stuffing

In the "Who's frying their turkey" thread a couple folks asked about this recipe. I wish I could claim it as my own, but I got it from the SF Chronicle. This is easily the best stuffing I have ever made!   

Chorizo & Apple Cornbread Stuffing

Serves 8

INGREDIENTS:

2 tablespoons butter plus more for greasing the pan

2 cups diced onions

1 1/2 cups diced green peppers

12 ounces chorizo sausage, cut in half lengthwise and sliced into 1/4-inch half moons

2 Golden Delicious apples, diced

1 1/2 teaspoons dried sage

1 teaspoon smoked paprika

1/2 teaspoon cumin

Kosher salt and pepper to taste

1 12-ounce box cornbread stuffing mix (see Note)

1/2 cup apple cider

1 1/2-2 cups chicken broth

INSTRUCTIONS:

Instructions: Preheat oven to 350°.

Generously butter a 9 x 13-inch baking pan or a Dutch oven, and set aside

In a large skillet over medium heat, melt butter until bubbling. Add onions, green peppers and chorizo, and saute, stirring occasionally, until vegetables are soft and sausage heated through, about 10 minutes.

Add apples, sage, paprika, cumin, salt and pepper, and saute for about 3-4 more minutes, until apples slightly soften.

Empty chorizo mixture into a bowl, and add stuffing mix. You can refrigerate the mixture at this point, if you wish to make ahead.

Add apple cider, and enough of the chicken broth to moisten the stuffing mixture, approximately 1 1/2 cups.

Place stuffing in the prepared pan and cover with aluminum foil. Bake for 30 minutes, until stuffing is heated through. Remove foil, and continue baking until top is golden brown and crisp, about 20 minutes more.

Note: We prefer Canterbury Naturals Rosemary Sage Cronbread Dressing, although any cornbread stuffing mix will work.

Per serving: 445 calories, 17 g protein, 47 g carbohydrate, 21 g fat (8 g saturated), 45 mg cholesterol, 1,087 mg sodium, 8 g fiber.