Cornbread, Chorizo, Cherry, and Pecan Stuffing

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• cut into pieces
• divided
• plus more
• 1/4 cup white wine vinegar
• 1/2 cup dried tart cherries
• 10 cups coarsely crumbled cornbread
• preferably homemade
• dried out overnight
• 1/3 cup coarsely chopped pecans
• 1/4 cup olive oil
• 1 pound fresh chorizo
• casings removed
• 2 medium onions
• chopped
• 4 celery stalks
• chopped
• Kosher salt
• freshly ground pepper
• 2 garlic cloves

Instructions

1. 1

   Preheat oven to 400°.

2. 2

   Butter a shallow 3-quart baking dish and a sheet of foil.

3. 3

   Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries.

4. 4

   Let sit until cherries are plump, 15-20 minutes.

5. 5

   Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes.

6. 6

   Place in a very large bowl.

7. 7

   Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).

8. 8

   Reduce oven temperature to 350°.

9. 9

   Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes.

10. 10

    Let cool; add to bowl.

11. 11

    Meanwhile, heat oil in a large skillet over medium-high.

12. 12

    Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes.

13. 13

    Transfer to bowl with a slotted spoon.

14. 14

    Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes.

15. 15

    Add garlic and sage; cook, stirring, until fragrant, about 2 minutes.