Preheat oven to 375°F.
Cut cooked cornbread into ½ inch cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Put into a very large bowl.
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into pieces while stirring, about 10 minutes. Remove from the pan. Cut with a knife if you prefer smaller pieces. Add to cornbread.
Put onion, red pepper and Anaheim chile in the same pan and sauté until tender, about 15 minutes. Add to cornbread along with the cilantro and oregano.
Pour chicken stock on cornbread mixture and stir until evenly combined. Reserve some to stuff the bird and put remaining into a greased casserole dish. Stuffing can be prepared to this point one day in advance and refrigerated.
Stuff the turkey, including the neck cavity, then cook according to directions for the turkey, in a preheated 325°F oven.
Spoon stuffing out of the turkey and into a serving dish. Cover with foil until ready to serve.
Cook stuffing casserole in the oven for 1 hour. This can be during the last 30 minutes of the turkey cooking time and the 30 minutes while the turkey is resting. Serve hot with Ancho Chile Gravy.