Southwest Cornbread and Chorizo Dressing

Terrific blend of spicy and sweet. Also made a vegetarian variation using vegan Chorizo and vegetable broth. I have made both several times and everyone wants the recipe. Served with tri-tip and salads for family dinner and at potlucks.

This is our favorite stuffing recipe to make for Thanksgiving. We typically use half the amount of chorizo, just enough to add extra flavor to the dish. We've also made it without any chorizo (and using vegetable broth), for our vegeterian friends. Wonderful both ways. Lots of steps, takes a while to make, but it's worth it! Much of it can be prepped ahead of time and then assembled/baked just before mealtime. I love that it has fennel in it--one of my favorite vegetables!