Step 1

Heat the oven to 350°F. Scatter 12 ounces torn rustic bread in a single layer on a rimmed baking sheet. Bake, stirring halfway through, until the bread is dry and crisp, about 20 minutes. Leave the oven on and let the bread cool slightly. Meanwhile, cook the rest of the stuffing.

Step 2

Melt 1 tablespoon of the unsalted butter in a 10-inch cast-iron or high-sided ovensafe skillet over medium heat. Add 1 pound raw Italian sausage and cook, breaking up the sausage with a wooden spoon into smaller pieces, until cooked through, about 7 minutes. Scrape the sausage into a large bowl.

Step 3

Return the skillet to medium heat. Add the remaining 7 tablespoons unsalted butter, 1 diced medium red bell pepper, 2 sliced celery stalks, and 1/2 finely chopped large yellow onion. Cook, stirring occasionally, until the vegetables are very tender and softened, about 7 minutes.

Step 4

Stir in 1 minced medium jalapeño pepper, 2 tablespoons fresh thyme leaves, and 3 minced large garlic cloves. Cook until the garlic is fragrant, about 2 minutes. Stir in 3/4 cup frozen corn kernels and 2 teaspoons chili powder, and cook just until warmed through, about 1 minute. Scrape into the bowl with the sausage; reserve the skillet.

Step 5

Add 1 (4-ounce) can chopped green chiles and 1/2 cup coarsely chopped fresh parsley leaves to the bowl, and stir to combine. Stir in the bread and 6 ounces of the shredded sharp cheddar cheese (1 1/2 cups). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss gently to combine.

Step 6

Whisk 2 large eggs and 1 cup low-sodium chicken broth together in a medium bowl. Drizzle over the stuffing and toss gently to combine. Transfer to the reserved skillet and arrange into an even layer. Tightly cover with aluminum foil.

Step 7

Transfer the skillet to the oven and bake for 35 minutes. Uncover and continue to bake until golden-brown and the top is crisp, 30 to 35 minutes more. Sprinkle with the remaining 2 ounces sharp cheddar cheese. Return to the oven and bake uncovered until melted, about 5 minutes more. Let cool for 10 minutes before garnishing with more chopped parsley and serving.