1poundof Spanish chorizoor Mexican chorizo, ground or crumbled
1cupof chopped onions
3stalks of celerychopped
1red bell pepperchopped
1 1/2teaspoonsof savory seasoning
1/2teaspoonof black pepper
3-4sage leaveschopped (or 1 1/2 teaspoons of ground sage)
2thyme sprigsleaves removed (or 1 teaspoon of ground thyme)
2 1/2cupsof chicken broth
Preheat oven to 350 degrees Fahrenheit.
Toast bread in oven for 10-15 minutes, or until it is dried through and slightly golden brown.
Peel plantains and chop each plantain in half. Place plantains into a pot of boiling water and boil for about 8-10 minutes or until fork tender. Remove plantain and place to the side.
Once plantain is cooled enough to safely touch, cut plantain into small bite size chunks and set to the side.
In a large pan, warm oil over medium high heat and if using Mexican chorizo, add chorizo and cook until browned. If using Spanish chorizo, warm chorizo through for 1-2 minutes. Remove cooked chorizo, but leave in the chorizo juice.
To the same pan melt butter and add in onions, celery, and red peppers. Cook for about 4-5 minutes (stirring occasionally), until vegetables have softened.
Once vegetables have softened, add in garlic, seasonings, and herbs. Cook for about 30 seconds before adding in chorizo and plantains; stir to combine. Turn off heat.
Into a very large bowl, add in bread cubes and chicken broth. Fold in chorizo mixture and beaten eggs.
Pour chorizo stuffing into a well-greased two quart casserole pan.
Bake chorizo stuffing for 40-45 minutes or until the stuffing is firm on top and slightly golden brown.
Remove from oven and serve.
If using chorizo links, remove the chorizo from casing.
If using Spanish chorizo, finely chop chorizo until it resembles a crumble of ground chorizo.