Cook the chorizo
in a skillet over medium heat until the fat has been rendered, about 5 minutes.
Preheat the oven to 350 degrees F.
Add the onion
, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
Add the crumbled corn bread, chicken stock
, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
Place the stuffing
into a buttered casserole
and bake in the oven until heated through and lightly browned, about 20 minutes.