Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.93 Kcal (427 kJ)
Calories from fat	54.32 Kcal
		% Daily Value*
Total Fat	6.04g	9%
Cholesterol	24.38mg	8%
Sodium	160.01mg	7%
Potassium	258.69mg	6%
Total Carbs	9.08g	3%
Sugars	3.61g	14%
Dietary Fiber	2.62g	10%
Protein	3.08g	6%
Vitamin C	7mg	12%
Iron	0.2mg	1%
Calcium	43.5mg	4%

Amount Per 100 g
Calories	66.22 Kcal (277 kJ)
Calories from fat	35.29 Kcal
		% Daily Value*
Total Fat	3.92g	9%
Cholesterol	15.84mg	8%
Sodium	103.96mg	7%
Potassium	168.06mg	6%
Total Carbs	5.9g	3%
Sugars	2.34g	14%
Dietary Fiber	1.7g	10%
Protein	2g	6%
Vitamin C	4.5mg	12%
Iron	0.1mg	1%
Calcium	28.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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