Super Snappy Stuffing

Roast and peel the chilies, then dice them into small pieces.

Toast the pecans in either a lightly-buttered skillet or in the oven. (350 for 10 minutes) Chop the toasted pecans into large chunks.

Cut the bread into 1-inch squares, then spread them out on baking sheets; dry them out in a 250-degree oven for about 20 minutes, or until they feel hard.

Cook the onions, chilies and chorizo in a large soup pot. Once the chorizo, chilies and onions are a kind of soupy mess, pour in the stock and stir it until the pan is deglazed and the mixture looks like a tomato soup. The smell will be marvelous! Remove about a cup of the liquid and set aside.

Add the chopped cilantro and stir that in, then you can add the chopped pecans. Now stir the bread chunks in until well coated. Add the extra liquid if needed. Pour the mixture into a baking or roasting pan, then bake at 400 for an hour. It the top begins to brown too much, cover with foil for the last 15 minutes.

NOTE: if you have any of the liquid left over--especially if you make a little extra--it makes a very snappy 'Amuse Bouche' before dinner!