<http://schema.org/recipeInstructions>
" Preheat oven to 325 degrees F. In large jelly-roll pan, spread bread cubes in single layer. Toast in oven 10 to 30 minutes or until golden brown, stirring occasionally. Cool completely, then transfer to very large bowl. Reset oven control to 350 degrees F. In 12-inch skillet, heat oil on medium-high. Add onion, garlic, red pepper, celery, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 4 to 8 minutes or until vegetables are golden and tender-crisp, stirring occasionally. Stir in parsley and thyme and remove from heat. Transfer to bowl with bread. Wipe out skillet. In same skillet, cook chorizo on medium 5 to 10 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to paper towels to drain; discard fat in pan. Transfer chorizo to bowl with bread, along with chestnuts. Stir until well mixed. In large bowl, whisk broth and egg until blended. Pour over bread mixture. Stir gently until well mixed. Spread in shallow 1 1/2-quart baking dish; cover with foil. (Can be refrigerated up to overnight.) Bake 20 minutes. Uncover; bake 20 minutes longer or until golden brown on top and knife inserted in center comes out clean. Serve hot or warm."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11474/chorizo-chestnut-stuffing-recipe-ghk1112/>