Preheat oven to 375 degrees F.Advertisement
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.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Remove from refrigerator about 20 minutes before finishing with Step 5.
2 starch, 1/2 vegetable, 1 high-fat meat