Cornbread Stuffing with Chorizo ​​and Kale (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 450 g raw chorizo ​​sausage, without casings
• 4 stalks celery, chopped
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 small bunch kale (about 220g), stems removed, leaves torn into pieces
• 3 cups lightly salted chicken broth
• 2 large eggs
• 0.5 cup chopped fresh cilantro
• 8 cups stale cornbread, cut into 1-cm cubes (about 12 oz.)
• 8 cups stale potato bread, cut into 1cm cubes (about 360g)

Preparation:

1. Preheat oven to 190°C.
2. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned and no longer pink, about 6 minutes.
3. Add the celery, onion, and bell pepper. Season with 1 teaspoon salt and a few freshly ground black pepper and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until wilted, about 1 minute.
4. Add chicken broth and bring to a boil, then remove from heat and let cool slightly.
5. In a large bowl, combine the eggs and cilantro. Add the cornbread, potato bread, and vegetable mixture and gently toss to coat.
6. Grease a 3-quart (3-liter) baking dish with butter. Add the filling and scatter the remaining 2 tablespoons of butter over the top. Cover with foil and bake for 30 minutes. Then remove the foil and continue baking until golden brown, another 20-30 minutes.