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1
Note: Inactive time is at least 2 hours or up to overnight. So plan ahead!
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2
Spray a large 9x13 inch baking dish (or two smaller ones) with a non-stick spray. Set aside.
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3
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.
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4
With the burner left on, add the mushrooms into the saute pan, and cook until they just begin to brown, about 5 minutes. Add the onion and sweet potato and sprinkle with a dash of 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.
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5
In a very large bowl, add the chorizo, vegetable mixture, bread cubes, 2/3 of the 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.
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6
Pour the stuffing into your prepared dish(es). Cover with foil and place in the refrigerator for at least 2 hours or overnight.
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7
When you are ready to bake, preheat your oven to 400 F and pull the dishes out of the fridge. Once oven is preheated place the pan(s) in the oven and bake, covered, for 35-40 minutes. Then remove the foil and cook for an additional 10-15 minutes to crisp up the top.
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8
Serve with turkey, gravy and mashed potatoes!
