Chorizo & Mushroom Stuffing

1 lb Chorizo

8 oz Mushrooms, small diced

1 Tbsp Rosemary Olive Oil

1 yellow Onion, small diced

2 Carrots, peeled and small diced

2 Celery Stalks, small diced

2 cloves Garlic, minced

1 Tbsp Miscuglio

2 tsp Rosemary Salt

1 tsp fresh ground Black Pepper

4 cups Bread,cut in 1/2 in cubes, dried out

1 cup Chicken or Vegetable Stock

1. In a large pan heat olive oil over medium heat. Add the onion, carrots, celery and garlic, cook 3-5 minutes until onions start to become translucent. Add in the chorizo and cook 5-8 minutes until almost completely cooked. Add the Mushrooms and miscuglio, cook another 3 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.

2. In a large bowl combine chorizo mixture with the bread and season with salt and pepper. Pour the stock over and mix till everything is well combined. Place stuffing in a greased casserole dish. Bake at 350F till it is heated through and golden on top, about 20-30 minutes. Garnish with cilantro if desired.