Easy Chorizo and Calabrian Chile Stuffing

Ingredients

• 1 2 lb Day old country-style bread, cut into 1-inch cubes
• 2 large Eggs
• 2 1/2 cups Chicken stock
• 4 tbsp Olive oil, divided
• 1 lb Ground chorizo
• 1 medium Yellow onion, diced
• 5 cloves Garlic, minced
• 5 stalks Celery, chopped
• 2 tbsp Jarred chopped calabrian chiles
• 1 stick Unsalted butter
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1/2 cup Chopped parsley + more for garnish
• kosher salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray.

2. 2

   In a medium mixing bowl, whisk together the eggs and broth, and set aside.

3. 3

   In a large mixing bowl add the cubed bread.

4. 4

   Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.

5. 5

   In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute.

6. 6

   Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.

7. 7

   Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired.