• Preheat oven to 375°F to crisp cornbread cubes.
• Spread cornbread cubes in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Transfer to large bowl. Set aside.
• Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into small pieces while stirring, about 10 minutes. Remove from the pan. Once cooled the sausage can be cut into smaller pieces if desired. Add to cornbread.
• In same pan add oil and sauté onion, red pepper and Anaheim chile until tender, 10-15 minutes. Add to cornbread along with the cilantro and oregano.
• In a 2-cup measuring cup combine chicken stock and eggs. Pour into cornbread mixture and stir until evenly combined. Stuffing can be prepared to this point one day in advance.

BAKING

• Preheat oven to 375°F. Line baking sheet with parchment paper.
• Shape mixture into 2-inch balls using your hands or a portion scoop. Place on baking sheet 2 inches apart.
• Brush with melted butter. Bake 20 minutes or until evenly browned and crisp on the outside.

SERVING

• Serve hot with your choice of cranberry sauce, ancho chile gravy or your favourite gravy.