Tri-Pepper Chorizo Stuffing

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.