Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Heat a skillet over medium-high heat. Add canola oil; swirl. Add diced poblano, diced red bell pepper, diced onion, pork chorizo, and minced jalapeño; sauté 5 minutes. Stir into bread mixture.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.
Don't miss out on top-rated recipes, easy how-to videos, and weekly meal plans!
Thank you for signing up!You will start receiving newsletters soon.