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Preheat oven to 350 F and grease a 2 quart baking dish.
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Bake the cornbread on a baking sheet for 20 minutes, stirring occasionally, until lightly toasted.
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In a large skillet cook chorizo over medium high heat until brown.
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Add onions, celery, oregano and cumin.
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Sauté until lightly softened about 5 minutes. Reduce heat and add garlic and apples.
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Continue to cook an additional 2 minutes.
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Add broth to pan, stir to combine and loosen bits on bottom of pan.
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Stir in cilantro and cornbread. Place the dressing into greased pan and bake for 40 minutes or until lightly brown.