“I don’t specify a particular size casserole dish, keeping things flexible according to availability,” says Carolyn, who buys the fresh Mexican-style chorizo the day before at her favorite Mexican market.

Carolyn’s Chicago Chorizo Cornbread Dressing
1 pound fresh chorizo
2 large onions, chopped
1 green pepper, cored, seeded, chopped
2 ribs celery, chopped
1/2 stick (1/4 cup) melted butter
1 cup turkey drippings or chicken broth 
2 packages (8 ounces each)  conrbread stuffing mix.

Heat oven to 325 degrees. Place fresh chorizo in a heavy skillet or saucepan over medium heat. Cook, stirring with a wooden spoon to break up  until brown and crumbly, about 15 minutes. Pour off all but about 1/4 cup of the fat.  Add onions, green pepper and celery.  Cook, stirring, until the vegetables are soft, about 10 minutes. Remove from heat.

Stir in the butter, drippings and cornbread stuffing mix, mixing well.

Transfer to a sprayed or oiled 13-by-9-inch baking dish; cover with foil. Bake until still moist with edges and top beginning to crisp and brown, about 45 minutes.