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Chorizo and Chili Stuffing

1 pound smoked chorizo or hot Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 medium poblano, Anaheim, or green bell pepper, seeded, membrane removed and chopped
1 fresh jalapeno pepper, seeded, membrane removed and minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
10 cups crumbled cornbread, dried overnight
2 cups shredded sharp cheddar cheese
2 cups fresh or thawed frozen corn kernels
1/3 cup chopped fresh cilantro
2 large eggs, beaten
1 to 1 1/2 cups turkey or chicken broth, as needed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. If using chorizo, cut it into 1/2-inch dice. In a large skillet, heat the oil over medium heat. Add the chorizo; if using Italian sausage, crumble it into the pan. Cook, uncovered, stirring occasionally, until browned, about 5 minutes for chorizo and about 10 minutes for Italian sausage. Using a slotted spoon, transfer the chorizo or sausage to a plate, leaving the fat in the skillet.
2. Add the onion, celery, poblano pepper, jalapeno pepper, and garlic to the skillet. Cook over medium heat, stirring often, until the onion is golden, 8 to 10 minutes. Add the ground chilies, oregano, and cumin and stir for 1 minute.
3. Transfer the vegetable-chili mixture to a large bowl. Mix in the cornbread, reserved chorizo, cheese, corn and cilantro. Gradually beat in the eggs and about 1 cup broth until the stuffing is evenly moistened but not soggy. Season with salt and pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

Makes 12 cups.