This is another dish I made in Northern Michigan. Spicy sausage, sweet cranberries with herbs and spices to bring it all together. I hope you like it.

16 ounces chorizo sausage
2 16-ounce bags bread stuffing cubes, unseasoned
1 yellow onion, diced
2 cloves garlic, minced
12 ounces dried cranberries
2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon salt substitute
2 32-ounce boxes low sodium chicken stock
2 eggs, beaten

In a large bowl add onions, garlic, chorizo, and stuffing cubes and mix with hands,

Add beaten eggs.

Add chicken stock, 2 cups at a time, until everything is moist and combined. Reserve some liquid to add during cooking.

Add cranberries and mix.

Add spices to taste and mix.

Heat oven to 350.

Spread in 13 x 9 pan. Cover with foil and bake for 1 hour.

If dressing looks dry, add chicken stock. Remove foil – we want a crispy top, don’t we?

Bake for 30 minutes more.

Serve.