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Preheat the oven to 300 degrees. Spread the cubed Cuban bread on a baking sheet and bake for about 15 minutes. (Do not overbake or the cubes will get hard.) Heat a large heavy skillet over mdedium heat, and saute the chorizo, stirring occasionally, until crisp and lightly browned, about 10 minutes. Stir in the celery, carrot, bell pepper, leek, garlic and chile. Saute until soft, about 5 minutes; stirring occasionally. Combine the toasted bread cubes, cornbread cubes and chorizo mixture in a large bowl. Add the herbs and stock, and toss to combine well. Season to taste with salt and pepper and spoon into a casserole. Serve immediately or cover lightly and refrigerate up to 2 days or freeze up to two weeks. Source: Adapted from Chef Susan Ferry Per serving: 428 calories, 19 g protein, 29 g carbohydrate, 26 g fat, 55 percent calories as fat, 2.7 g fiber, 50 mg cholesterol, 930 mg sodium Miami Herald Food Section, 20 November 1997
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