Six ribs of celery, chopped

Instructions

1. 1

   ½ cup de-fatted chicken broth

2. 2

   Preheat oven to 350-degrees. Cut the cornbread into 1-inch cubes. You should have about 12 cups. Place

3. 3

   the cubes in a large bowl and tos with 2-tablespoons olive oil and the thyme. Season with salt and pepper.

4. 4

   Spread the cubes in one layer on two baking sheets; bake for 15 to 20 minutes or until lightly toasted, sha k-

5. 5

   ing the pans occasionally. Cool and return to the bowl. Meanwhile, cook the chorizo in two batches in a no n-

6. 6

   stick skillet over medium-high heat until brown. Using a slotted spoon, remove the chorizo and add to the

7. 7

   bowl of cornbread, discarding any fat. Place remaining olive oil and butter in a heavy saucepan. Wilt the on-

8. 8

   ions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and