Chorizo Stuffing

1. Cook chorizo in a 5-quart pot over medium-high heat, stirring occasionally until cooked through, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Wipe pot clean.
2. Preheat oven to 350 degrees. Add oil to cleaned pot. Heat over medium-high. Add onions, celery, carrots, and cook for about 5 minutes. Stir in the cooked chorizo and olives. Add broth, cilantro, and bouillon; cook until the broth reduces by half, 5 minutes. Remove from heat. Add bread and cranberries. Fold all ingredients together using a large spoon, making sure the bread is evenly coated.
3. Coat a 9x13-in baking dish with cooking spray. Transfer the stuffing to prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake for 15 minutes more. Serve warm.