2cupschicken brothwarmed through (more as needed if the stuffing isn't moist enough)
1/2cupunsalted buttermelted and cooled slightly
1tablespoonfresh sage leaveschopped
Spray a large 9x13 inch baking dish (or two smaller ones) with a non-stick spray. Set aside.
In a large saute pan, add the olive oil and heat over medium. Add the chorizo, and cook until brown and cooked through. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to get rid of any excess fat.
With the burner left on, add the mushrooms to the saute pan, and cook until they just begin to brown, about 5 minutes. Add the onion and sweet potato and sprinkle with salt and pepper. Saute for 5 more minutes or until the onions are tender and the sweet potatoes are just a little brown around the edges. Add the garlic and cook for an additional minute. Remove from heat.
In a very large bowl, add the chorizo, vegetable mixture, bread cubes, 2 cups of chicken broth, eggs, butter, parsley, rosemary, thyme, sage and a generous amount of salt and pepper. With a large spoon (or your hands) mix all of the ingredients together until they are very thoroughly combined. This may take a few minutes.
Pour the stuffing into your prepared dish(es). Cover with foil and place in the refrigerator for at least 2 hours or overnight.
When you are ready to bake, preheat your oven to 400 degrees F. Place the pan in the oven and bake, covered, for 35-40 minutes. Remove the foil and cook for an additional 10-15 minutes to crisp up the top.
Serve with turkey, gravy and mashed potatoes!
Inactive Time: 2 hours or overnight.
It's even better the next day, and the day after that. ;)