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Chorizo and Calabrian Chile StuffingIngredients8 Servings12-lb. loaf country-style bread, cut into 1"–1½" pieces2large eggs2½cups low-sodium chicken broth4Tbsp. extra-virgin olive oil, divided4fresh chorizo sausages (about 1 lb.), casings removed1medium onion, finely chopped6garlic cloves, finely chopped5celery stalks, finely chopped10drained oil-packed Calabrian chiles, thinly sliced, or 1 Tbsp. crushed red pepper flakes½cup (1 stick) unsalted butter, cut into pieces1Tbsp. finely chopped rosemary1Tbsp. finely chopped sage½cup chopped parsley, plus more for serving1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, dividedPreparationStep 1Preheat oven to 250°. Arrange bread cubes in a single layer on 2 large rimmed baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, about 1 hour. Let cool, then transfer to a very large bowl. Increase oven temperature to 350°.Step 2Whisk eggs and broth in a medium bowl to combine; set aside.Step 3Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausages, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–7 minutes. Using a slotted spoon, transfer to a plate.Step 4Heat remaining 3 Tbsp. oil in same pan over medium. Add onion, garlic, and celery and cook, stirring often, until softened but without taking on any color, 6–8 minutes. Add chiles and butter and cook, stirring often, until butter is melted, about 2 minutes. Stir in rosemary and sage and cook, stirring, until fragrant, about 1 minute.Step 5Remove skillet from heat and return sausage to pan. Add ½ cup parsley and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir well to combine. Scrape mixture over bread in bowl and mix well to combine. Pour reserved egg mixture over and fold gently until thoroughly coated. Stir in remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.Step 6Transfer stuffing to a 13x9" baking dish and pack stuffing down into pan with spatula or your hands. Cover dish with foil and bake stuffing until bubbles appear around the edges (you may need to peek under the foil), 30–35 minutes. Increase oven temperature to 425°. Uncover stuffing and continue to bake until top is golden brown and crisp, 20–25 minutes longer. Let sit 10 minutes.Step 7Top stuffing with more parsley just before serving