Coming Home Magazine

FOOD & ENTERTAINMENT Show-Stopping Sides SERVES 8 5 cups cornbread, coarsely crumbled 5 cups sourdough bread, cubed 1″ 2 Tbsp olive oil 1 lb chorizo sausage 1 large onion, chopped 4 stalks celery, chopped salt (to taste) pepper (to taste) 3 cloves garlic, minced 2 Tbsp fresh sage, chopped ½ cup dried tart cherries 1/3 cup pecans, chopped & toasted 1½ sticks unsalted butter, melted, divided 2 large eggs 3 cups chicken stock, divided ¼ cup fresh parsley, chopped 1. Preheat oven to 400°F. 2. Arrange cornbread and sourdough on a baking sheet. Toast in oven until golden-brown, about 10 minutes. Set aside and let cool. 3. Meanwhile, heat oil in a large skillet. Cook sausage, breaking it up into pieces, until cooked through. Transfer to a large bowl and set aside. 4. Cook onions and celery in the same skillet, seasoning with salt and pepper and stirring occasionally for about 10 minutes. Stir in garlic and sage, and cook until fragrant. 5. Transfer mixture to sausage bowl and mix in toasted bread, cherries, pecans, and 1 stick of melted butter. 6. In a medium bowl, whisk eggs and 2 cups of chicken stock. Pour over bread and sausage mixture. 7. Toss in parsley and slowly add remaining stock until bread is lightly soaked through. 8. Transfer mixture to a baking dish. Pour remaining butter over top and cover with tented foil. 9. Bake for 30 minutes. Remove foil, increase temperature to 450°F, and bake until top is golden-brown, about 20 minutes. Serve immediately. Everything Stuffing Thanksgiving sides that'll outshine your turkey. 10 COMING HOME MAGAZINE

• Cover