It’s Halloween, which means it’s almost Thanksgiving, which means it’s time to start eating lots of stuffing. For research purposes.
2 Tbsp. kosher salt, divided, plus more2 large onions, chopped3 tsp. freshly ground black pepper, divided1/4 cup chopped sage1/4 cup apple cider vinegarA large roasting pan or large disposable aluminum roasting panPlace racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35–40 minutes. Let cool.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
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