Name: Tortilla Chip-Chorizo Stuffing
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 to 10 servings
Ingredients: 9 tablespoons unsalted butter, plus more for the baking dish; 12 ounces dried chorizo, chopped; 4 bunches scallions, chopped; 4 4-ounce cans chopped green chiles, drained; 2 teaspoons ground cumin; 3 cups low-sodium turkey or chicken broth; 2 large eggs; 1/2 cup chopped fresh cilantro; 1 13-ounce bag corn tortilla chips, coarsely crushed; 8 cups stale white bread cubes; 2 cups cubed queso fresco cheese; Kosher salt and freshly ground pepper

Directions

Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat; add the chorizo, scallions, chiles and cumin and cook, stirring, until the chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.
Whisk the eggs and cilantro in a large bowl. Add the tortilla chips, bread and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine. Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.