Preheat oven to 400 degrees F (200 degrees C).
In a large skillet over medium heat, cook Chorizo (1 package) until it crumbles and is cooked through.
Add Yellow Onion (3/4 cup) and Celery (1/2 cup). Cook for another 5 minutes, then remove from heat.
Add Pepperidge Farm Herb-Seasoned Stuffing (6 ounce) and Cornbread Stuffing Mix (6 ounce) to a large bowl. Pour Chicken Broth (28 ounce) and stir.
Combine the stuffing with the chorizo mixture. Add the Butter (4 tablespoon) and mix well.
In a deep casserole, place stuffing chorizo mixture and spread evenly.
Bake uncovered for 25 minutes.