1 lb fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3/4 C dried cherries
5 garlic cloves, finely chopped
2 T fresh Sage, finely chopped
*3 eggs (For muffins only)
¼ cup chicken stock ( or Use up to 1 cup if making stuffing in a baking dish)
2 T olive oil
Salt and pepper to taste
Preheat the oven to 350 F. Toss bread cubes with olive oil, and a pinch of salt and pepper, place on a sheet pan and toast until lightly browned, about 10 minutes.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, cherries and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
Place toasted bread in a bowl, add chorizo mixture, gently toss. Add salt and pepper to taste.
*If you are making stuffing “muffins” – whisk eggs together with ¼ C stock in a small bowl. Stir egg mixture into stuffing mixture, gently coating it. If mix seems too dry, add a little more stock a tablespoon at a time until it is moist. Let stand 5 minutes.
*If you are making stuffing in a baking dish (not muffins) replace eggs with roughly ½ to ¾ C chicken stock. Place in a buttered baking dish and bake for 20-25 minutes or until golden.
If making muffins -pack the stuffing into well greased muffin cups and bake for 20-25 minutes, until golden. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.