Corn Bread Chorizo Stuffing

2 loaves corn bread, homemade or store-bought (about 2 pounds)
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried apricots, halved
1 cup dried cherries
1 cup coarsely chopped pecan halves
1/2 cup defatted chicken broth

Heat oven to 350 degrees F.

Cut the corn bread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme.

Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.

Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned.

Using a slotted spoon, remove the chorizo and add to the bowl of corn bread, discarding any fat.

Place remaining olive oil and butter in a heavy saucepan.

Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer.

Carefully fold into the corn bread along with the pecans, using a rubber spatula.

Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper.

Cool to room temperature before stuffing the turkey.

NOTE: Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350 degrees F for 20 to 25 minutes

Serves 16 to 20.