Smoky Chorizo Stuffing

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Two 12-ounce loaves of brioche, cut into 1-inch cubes (24 cups)

1/4 cup extra-virgin olive oil

8 ounces chorizo, halved lengthwise and thinly sliced crosswise

1 large white onion, finely chopped

5 garlic cloves, thinly sliced

1 large beefsteak tomato, chopped

1 teaspoon hot smoked paprika

1/4 cup dry white wine

1/4 cup chopped flat-leaf parsley

1 1/2 teaspoons chopped thyme

2 cups chicken stock or broth

3 large eggs, beaten

Salt and freshly ground pepper

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