Instructions

1. Preheat oven to 350 degrees.
2. Cut the cornbread into 1/2-inch pieces and spread them out in a single layer on 2 sheet pans. Bake for about 15 to 20 minutes, or bread is golden brown, switching positions of the pans and stirring the bread about halfway through. Cool and transfer to a large bowl. (This can be done up to 48 hours in advance.) Transfer bread cubes to a large mixing bowl.
3. Heat the olive oil in a large non-stick frying pan. Add the onion or leeks and celery. Cook over low heat, stirring often, until vegetables just begin to soften, about 5 minutes. Stir in chorizo and garlic and sauté, stirring often to break down chorizo, until chorizo is just beginning to lose its pink color.
4. Add the smoked paprika and tomato paste to pan and cook over medium-low heat for about 3 minutes.
5. Toss chorizo mixture with the corn bread and parsley. Toss well to completely incorporate. Season to taste with kosher salt and freshly ground pepper.
6. Whisk the chicken stock and eggs together in a small mixing bowl. Pour mixture over the stuffing and toss again to coat.
7. Transfer stuffing to a large, lightly oiled baking dish and tightly cover with foil, coated with cooking oil or spray. Bake on middle rack of oven 50 minutes to one hour or until . Let rest for 10 minutes and serve.