INGREDIENTS

2 Granny Smith apples, cored and diced
6 oz dried cranberries
1 large sweet yellow onion, diced
3 TBSP garlic, minced
2 carrots, chopped
3 celery stalks, chopped
2 TBSP fresh thyme, chopped
4-5 TBSP organic unsalted butter
Sea salt, fresh cracked pepper - to taste
6 oz of Goat Cheese (*optional)
1 1/2 - cups organic chicken broth (or homemade stock)
1/2 lb chorizo, diced (or more if desired)
2 qt cornbread, day old - cubed (see prep note below)

DIRECTIONS

Day Before: Make cornbread, cut into 1 inch cubes and allow to sit
uncovered at room temperature for a day.

Preheat oven to 350 degrees

Place cubed cornbread on a baking sheet and lightly toast in oven
until just crisp, about 10-12 minutes, set aside.

Melt the butter in a large sauteed pan over medium heat. Add the
onion, carrots, celery and apples and cook until tender but not
browned, about 5 minutes. In the last minute add the garlic so cooks
until just fragrant.

In a separate saute pan, brown the chorizo sausage over medium heat
until the chorizo gets crispy and most of the fat is rendered. Drain.

Combine chorizo, goat cheese, parsley, thyme and chicken stock in a
large mixing bowl with the apples and veggies. Mix well. Then gently
add and mix in cornbread cubes. If it seems dry, add a little more
chicken stock until it's wet, but not too wet. Season with salt and
pepper.

Add this mixture into buttered baking dish and bake uncovered until
golden brown and heated through, about 35-40 minutes. Watch closely
so it doesn't burn.

Variation: Replace apples with 3/4 cup of roasted, diced green chiles
and add 2 TBSP chipotle adobe sauce to chorizo when browning.