Cornbread and Chorizo Stuffing recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter, plus extra for dish
• 6 ounces cured Spanish chorizo or salami, chopped
• 4 shallots, thinly sliced
• 3 ribs celery, finely chopped, including leaves
• 3 cloves garlic, minced
• 2 tart apples, cored and chopped
• 2 teaspoons chopped fresh thyme
• 1/4 cup white wine
• Salt and pepper, to taste
• 6 cups crumbled day-old cornbread
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 to 3 cups chicken broth