Chorizo Stuffing

1 pound smoked chorizo or hot Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 medium poblano, Anaheim, or green bell pepper, seeded, membrane removed and chopped
1 fresh jalapeno pepper, seeded, membrane removed and minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
10 cups crumbled cornbread, dried overnight
2 cups shredded sharp cheddar cheese
2 cups fresh or thawed frozen corn kernels
1/3 cup chopped fresh cilantro
2 large eggs, beaten
1 to 1 1/2 cups turkey or chicken broth, as needed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
If using chorizo, cut it into 1/2-inch dice. In a large skillet, heat the oil over medium heat. Add the chorizo; if using Italian sausage, crumble it into the pan. Cook, uncovered, stirring occasionally, until browned, about 5 minutes for chorizo and about 10 minutes for Italian sausage. Using a slotted spoon, transfer the chorizo or sausage to a plate, leaving the fat in the skillet.

Add the onion, celery, poblano pepper, jalapeno pepper, and garlic to the skillet. Cook over medium heat, stirring often, until the onion is golden, 8 to 10 minutes. Add the ground chilies, oregano, and cumin and stir for 1 minute. Transfer the vegetable mixture to a large bowl. Mix in the cornbread, reserved chorizo, cheese, corn and cilantro. Gradually beat in the eggs and about 1 cup broth until the stuffing is evenly moistened but not soggy. Season with salt and pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

Makes 12 cups.