Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          cornbread
   6                    english muffins
     1/2  cup           butter
   8      stalks        celery -- finely chopped
   2                    onions -- finely chopped
   1 1/2  cups          toasted pecans -- chopped
   2                    red bell peppers -- finely chopped
   2                    green chiles -- roasted, peeled and
                        -- diced (or 2 poblano chiles)
   1      pound         chorizo sausage -- (or bulk)
   1      tablespoon    fresh oregano or 1/4tsp dried
   6                    fresh sage leaves or 1/2tsp dried
   2      tablespoons   fresh basil or 1/2tsp dried
   2      tablespoons   parsley or 1tsp dried
     1/2  teaspoon      black pepper
     1/4  teaspoon      cayenne pepper
                        salt to taste
     1/2  cup           chicken stock
   2 1/2  cup           heavy cream

Preparation:

Break or crumble cornbread and English muffins into coarse crumbs and place in a large bowl. Heat 4tbl butter in a skillet. Add celery, onions and pecans and saute until translucent. Add with the red bell peppers and chiles to the bread. Brown the sausage in a medium skillet over medium-high heat. Drain sausage and add to the dressing along with oregano, sage, basil, parsley, pepper, cayenne pepper, salt to taste and stock. Mix well. Melt the remaining butter and stir in. Add cream to stuffing and mix well. Place in baking casserole and bake for 30 to 35 minutes in preheated 350 degree oven.