Chorizo ​​and Green Chili Bread Stuffing (side dish)

Ingredients:

• 2 tbsp. l. olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 450 g raw chorizo ​​sausage, without casings
• 3 cloves garlic, finely chopped
• 10 fresh sage leaves, finely chopped
• 3 sprigs of rosemary, leaves finely chopped
• 10 cups stale cornbread, cut into 1-inch cubes (about 900 g)
• 2 cups roasted green chili peppers, diced
• 3-4 cups chicken broth

Preparation:

1. Preheat oven to 175°C.
2. Heat olive oil in a large skillet over medium heat. Add the onion and celery, season with salt, and cook, stirring, until the vegetables are softened, about 8 minutes.
3. Add the chorizo ​​and cook, breaking up the meat, until it begins to brown, about 5 minutes. Add the garlic and cook for another 1-2 minutes. Add the sage and rosemary and cook for another 1 minute, then remove from the heat.
4. Combine the cornbread, chili peppers, and meat mixture in a large bowl. Add 3 cups of chicken broth and mix with your hands until the bread is very moist, adding up to 1 cup more broth if necessary. Season with salt to taste.
5. Transfer to a 3-quart baking dish and bake until the filling is heated through and golden brown, 30 to 35 minutes.