Chorizo stuffing needs to be your signature holiday side dish. Take your classic stuffing up a notch with cornbread and spicy sausage.
Preheat oven to 350°
Combine first 7 ingredients in a large bowl. Stir until fully combined. Fold in cheese
Coat 8X8 baking dish with cooking spray. Pour batter into pan. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.
*If you don't want to make cornbread from scratch, substitute a box of jiffy cornbread mix
*I've used a variety of different types of chorizo/spicy sausages including SOYrizo. Any spicy sausage including andouille will work.