- 1 pound Mexican chorizo, casings removed, coarsely chopped
- 1 1/2 whole white onions, peeled and chopped
- 4 cloves garlic, peeled, coarsely chopped
- 4 stalks celery, rinsed and sliced
- 2 Granny Smith apples, cored and chopped
- 1 cup slivered almonds, or chopped pecans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher or coarse sea salt
- 1 1/2 pounds corn bread, cubed (about 8 cups)
- 1 1/2 cups homemade chicken broth, or store bought
- 1 cup cooking juices from the Thanksgiving Turkey, (or substitute 1 additional cup chicken broth)
- Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
- Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
- Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
- Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stufﬁng and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.