If you buy fresh sourdough bread, cut the bread into bitesized cubes and leave it out overnight. The bread needs to be dry, so leave it laid out flat with nothing covering it.
The next day, preheat the oven to 425. Cut the sweet potato into small chunks. Toss the chunks with olive oil, salt, and pepper. Pour onto a baking sheet and bake for 20-25 minutes, until the sweet potato is cooked through. When you take the sweet potatoes out of the oven, decrease the oven temp to 350.
Heat 1 tbsp of olive oil in a medium sized pot over medium high heat. Add the chorizo and cook for about 5 minutes, until the chorizo is browned. While it is cooking, chop the onion into bite size slices. When the chorizo is finished cooking, pour the cooked chorizo into a large bowl and set aside.
Put the pot back on the heat. Keep any remaining oil from the chorizo in the pot. Add the chopped onion, garlic, and sage to the pot and cook until the onions are translucent.
Add the onion mixture to the bowl with the chorizo. Stir until everything is evenly mixed. Add the dried pieces of sourdough bread and mix again. Pour stuffing into a 9x13 pan.
In small bowl, combine melted butter and chicken broth, then pour it over the stuffing. Top with parmesan and bake at 350 for 20-25 minutes. The top of the stuffing should be brown, but not burnt.
Let it cool for 5 minutes and enjoy!! If you would like, top the stuffing with fried sage leaves.
