Cornbread and Chorizo Stuffing

I briefly contemplated doing a pumpernickel stuffing this year for Thanksgiving before going back to the cornbread comfort zone. I wanted to give it a southwestern flavour, so what better to pair cornbread with than chorizo? Of course, when I went to the store, all they had was merguez, so that didn't go as planned, but it was still tasty. The liquid amounts on the original recipe seemed entirely too low and some of the reviews stated it was a bit dry, so I doubled the egg and stock and found it stayed plenty moist. I also doubled the amount of sausage in the recipe, because who doesn't want more sausage?

Cornbread and Chorizo Stuffing (adapted from epicurious, originally Gourmet)

Ingredients
1 recipe cornbread
1/2 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
2 cups reduced-sodium chicken broth
2 large eggs

1. Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
2. Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
3. Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes.
4. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes.
5. Add to vegetables corn bread.
6. Whisk together broth and egg, then pour over stuffing and toss well.
7. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour.
8. Remove foil and bake until top is golden, about 15 minutes more.