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Cornbread, Chorizo, Cherry, and Pecan Stuffing

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

1 lb

Chorizo, fresh

4

Celery stalks

1/2 cup

Cherries, dried tart

2

Garlic cloves

2

Onions, medium

1/4 cup

Parsley, fresh

2 tbsp

Sage, fresh

2

Eggs, large

3 cups

Chicken stock or low-sodium chicken broth

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil

1/4 cup

White wine vinegar

1/3 cup

Pecans

10 cups

Cornbread

3/4 cup

Butter, unsalted