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.