Chorizo-Fennel Stuffing

Preheat oven to 375 degrees F.

Spread bread on a large rimmed baking sheet. Bake until dried out, about 15 minutes.

Meanwhile, cook chorizo in a large cast-iron skillet over medium-high heat, stirring occasionally, until cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add oil, fennel and onion to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in ginger and jalapeno. Add 1/2 cup broth and stir to scrape up any browned bits.

Add the vegetable mixture and bread to the bowl with the chorizo; gently stir to combine. Pour in 1 1/2 cups broth and stir until evenly moist. For a moister stuffing, add up to 1 cup more broth.

Return the stuffing to the skillet. Bake until it starts getting crispy on top, 20 to 30 minutes. Serve garnished with chopped fennel fronds, if desired.