Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Divide the cubes of bread between 2 baking sheets and toast in the oven until dry and slightly golden, 15 to 20 minutes. Transfer to a large mixing bowl along with the dried dates. Set aside.
Heat a deep, large skillet over medium heat and saute the chorizo and sausage, breaking the sausage up with a wooden spoon, until the sausage is crumbled and slightly brown, about 8 minutes.
Add the garlic, carrots, celery, onions and bell peppers to the hot skillet and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 10 minutes. Melt the butter into the vegetable mixture. Stir in the chicken stock. Add salt and pepper to taste.
Pour the broth mixture over the reserved toasted bread cubes and dried dates and toss with a spoon or rubber spatula until all the liquid is absorbed and the bread is evenly coated. Transfer the mixture to the greased baking dish and garnish with the parsley or cilantro.
Cover with aluminum foil and bake on the center rack of the oven for about 45 minutes. Remove the foil and continue baking until the stuffing is golden brown and crisp, 15 to 20 minutes more. Allow the stuffing to cool for 10 to 15 minutes before serving.