CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO
1/2 cup butter (melted, plus extra for greasing)
8 cups cornbread (cut 1 1/2-inch cubes, toasted) (http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali)
2 tablespoons extra-virgin olive oil
1 1/2 pounds fresh chorizo (casings removed)
1 yellow onion (peeled, 1/2-inch dice)
3 stalks celery (1/2-inch dice)
1 red bell pepper (top removed, seeded, 1/2-inch dice)
1-2 jalapenos (tops removed, thinly sliced, optional)
1 tablespoon dried Mexican oregano
1/2 cup dried mango (chopped)
2 1/2 cups chicken stock (warmed)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 350º F. Grease a baking dish with butter.
Place cornbread cubes on a baking sheet. Place in oven for 10-12 minutes or until dry and toasted. Allow to cool and set aside.
In a saute pan over medium-high heat, add olive oil. Add chorizo to pan and break up the meat with the back of a wooden spoon or potato masher and cook until browned, about 7-9 minutes. Add onion, celery and peppers to chorizo and saute until vegetables are translucent and slightly caramelized, about 8 minutes. Add the Mexican oregano during the last 2-3 minutes of cooking. Season with salt and pepper to taste.
In a large bowl, add the toasted, cubed cornbread and pour the chorizo mixture over the top. Add mango and stir to combine. Pour stock and 1/2 cup of melted butter over the top and toss to combine.
Transfer mixture to prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until top is golden and crisp, about 10-15 more minutes.
Tip: Get creative! Try this dish with your favorite ground sausage and dried fruit!