Preheat oven to 400 degrees F (200 degrees C).
In a large skillet over medium heat, cook
Chorizo (1 pckg)
until it crumbles and is cooked through.
Yellow Onions (3/4 cup)
Celery (1/2 cup)
. Cook for another 5 minutes, then remove from heat.
Pepperidge Farm Herb-Seasoned Stuffing (3/4 cup)
Cornbread Stuffing Mix (3/4 cup)
to a large bowl. Pour
Chicken Broth (1.8 lb)
Combine the stuffing with the chorizo mixture. Add the
Butter (1/4 cup)
and mix well.
In a deep casserole, place stuffing chorizo mixture and spread evenly.
Bake uncovered for 25 minutes.