Stuffing! Why do we only make this during the holidays?

I swear...Stuffing is delicious...why only make it once or twice a year?
This stuffing recipe has a few non traditional elements to it...which ends up making it super decadent!!

I start off with 2 links of Spanish Choritzo, chopped! Throw this into a heavy bottomed pot and start rendering the fat. (Medium Heat)

 After about 5 minutes of cooking the choritzo I add 1 Cup each of Chopped Onion and Celery. Stir this up and let the onions start to brown.

 Next add 1 1/2 Cups sliced mushrooms.

 Once the mushrooms are cooked through I add 3 Cloves Minced Garlic and about 3 Tbsp of butter.

 Last step, add about 5 Cups of chopped stuffing bread, 1 Cup chopped pecans, 3 Tsp minced fresh sage, 1 Tsp Savory and 1 Tsp chopped thyme. Cover this mixture in about 1 cup of turkey broth (just boil the giblets and neck that come with the turkey in water for about 25 minutes...voila...turkey broth) and stir to combine...add salt and pepper at this point to your liking. The mixture should be wet but not soupy. Depending on the bread you use you may want to only add small amounts of the broth at a time and mix until you get your desired texture for stuffing.

 Stuff your turkey! If you are not stuffing the turkey and cooking the stuffing on the side...add about 1/2 cup more broth to moisten it a tad more.

Realllllly bad picture of the stuffing when it came out of the bird. Sorry...there were about 6 people in my tiny kitchen at this time!