Bread stuffing with chorizo ​​sausage (side dish)

Ingredients:

• 9 tbsp unsalted butter, plus extra for greasing the pan
• 340 g dry chorizo ​​sausages, diced
• 4 bunches green onions, chopped
• 4 x 110g cans chopped green chilies, drained
• 2 tsp ground cumin
• 3 cups lightly salted turkey broth
• 2 large eggs
• 0.5 cup chopped fresh cilantro
• 1 package (368 g) corn tortilla chips, broken into pieces
• 8 cups stale white bread, diced
• 2 cups queso fresco cheese, diced

Preparation:

1. Preheat oven to 190°C and grease a 3-quart baking dish.
2. In a large skillet over medium heat, melt 8 tablespoons butter; add chorizo, green onions, chili, and cumin and cook, stirring, until chorizo ​​is browned, about 4 minutes. Add turkey broth and bring to a boil.
3. In a large bowl, whisk the eggs and cilantro. Add the tortilla chips, bread, and cheese, season with salt and pepper. Slowly pour in the sausage mixture and stir to evenly distribute the ingredients.
   
   Rusks:
   
   If you are using fresh bread, toast the cubes in the oven at 150°C for 15-20 minutes.
4. Transfer the bread filling to the prepared baking dish and scatter the remaining butter over the top. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, about 30 more minutes.