Name: Cornbread, Chorizo, Cherry, and Pecan Stuffing
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more; ¼ cup white wine vinegar; ½ cup dried tart cherries; 10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight; ⅓ cup coarsely chopped pecans; ¼ cup olive oil; 1 pound fresh chorizo, casings removed; 2 medium onions, chopped; 4 celery stalks, chopped; Kosher salt and freshly ground black pepper; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh sage; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided; ¼ cup finely chopped fresh parsley

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Michael Graydon + Nikole Herriott

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Recipe notes