Chorizo And Cornbread Stuffing

Recipe courtesy of Jessearl

• 1/2 pound chorizo -- crumbled
• 1/2 cup butter
• 1 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 4 cloves minced garlic
• 4 Serrano pepper -- minced 
• 1 tablespoon minced parsley
• 1 tablespoon minced cilantro
• 1 teaspoon sage -- minced
• 4 cups cornbread
• 1/2 cup chicken stock
• salt and pepper -- to taste

Preheat-oven to 425 degrees. Sauté chorizo in a skillet until cooked through. Drain off fat and reserve. Melt ½ cup of butter in skillet over medium heat. Add onion celery and carrots. Sauté vegetables until softened. Add garlic and Serrano chiles to mixture and cook for 2 minutes. Remove from heat and combine with the fresh herbs, chorizo and crumbled cornbread. Moisten with chicken stock and season with salt and pepper. Bake for about 30 minutes.