Chorizo ​​and Kale Bread Stuffing (side dish)

Ingredients:

• 60 g butter
• 220 g Spanish chorizo ​​sausage, cut into pieces
• 1 small bunch of kale, washed, trimmed and cut into very thin strips
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 3 cloves garlic, chopped
• 8 cups cornbread, cubed and toasted in the oven (preferably day-old yellow cornbread)
• 4 cups chicken broth
• 2 eggs, beaten
• 3 tbsp chopped fresh parsley leaves

Preparation:

1. Preheat oven to 175°C.
2. In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Once the butter foams, add the chorizo ​​and cook for 5 minutes. Add the vegetables and cook until softened, another 5-8 minutes. Set aside to cool slightly.
3. Place the cornbread in a very large bowl. Pour in the broth and beaten eggs. Season with salt and pepper to taste. Add the cooled vegetables and parsley and stir to distribute the ingredients evenly.
4. Place the filling in a large, buttered 4-quart (1.5-liter) baking dish and cover with foil. Bake for 30 minutes, then remove the foil and continue baking for another 15 minutes.