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Ingredients

• 1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed
• 1/2 cup (1/4 lb.) butter
• 1 red onion (8 oz.), peeled and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 6 cloves garlic, peeled and minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage leaves
• About 2 1/2 cups reduced-sodium chicken broth, divided
• 12 cups 3/4-inch cubes cornbread (see notes)
• Salt and fresh-ground pepper

Description

NOTES: For The Cornbread, Up To 3 Days Ahead, Bake Two 8-inch Square Pans Of Your Favorite Recipe (for Ours, See Sunset.com/cornbread) Or A Boxed Mix; Store Airtight At Room Temperature. Look For Firm, Fresh Chorizo In Natural Casings At Well-stocked Supe

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