Stuffing recipe: Bread stuffing with chorizo, almonds and smoked paprika

WHAT YOU'LL NEED:

12 cups cubed bread from a stale loaf of challah

1 tablespoon olive oil

4 ounces chorizo, halved lengthwise and thinly sliced crosswise

1 large onion, coarsely chopped

4 ribs celery, coarsely chopped

½ teaspoon smoked paprika

½ cup finely chopped minced fresh parsley

1 teaspoon salt

2 cups low-sodium canned chicken broth

3 large eggs, lightly beaten

1½ cups slivered almonds

½ cup Peppadew peppers or other mildly spice pickled peppers, finely chopped

2 tablespoons unsalted butter, melted

HOW TO:

1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until light golden and dry, stirring occasionally, 10 to 12 minutes. Transfer to a large bowl.

2. Heat oil in a medium skillet over medium heat. Cook chorizo, onion and celery until softened, 7 to 9 minutes. Stir in smoked paprika and set aside to cool slightly.

3. Add chorizo mixture to bowl along with parsley, salt, broth, eggs, almonds and peppers. Mix thoroughly.

4. Spray a 13-by-9-inch baking pan with nonstick cooking spray. Spoon stuffing into baking dish and drizzle with melted butter. Cover tightly with foil and bake until heated through, about 30 minutes. Remove foil and continue to bake until golden brown on top, 15 to 20 minutes longer. Let rest 5 to 10 minutes and serve warm. Makes 8 to 10 servings.