Chorizo Corn Bread Stuffing

• 16 oz cooked and drained chorizo
• 1/2 cup butter
• 2 cups chopped onion
• 2 fennel bulbs or apples, diced
• 3/4 cup chopped celery
• 2 minced garlic cloves
• 16 oz package corn bread stuffing
• 1 cup pistachios
• 3/4 cup cranberries
• 14 oz chicken broth
• 2 eggs, lightly beaten

Saute veggies in butter about 10 minutes.
Add apple and cook 2 minutes.
Mix with stuffing through cranberries and add sausage.
Mix broth and eggs and add to stuffing.

• Bake at 350 degrees for 35 minutes covered, then 15 minutes uncovered. (internal temp of 165 degrees is done)