1. If using homemade cornbread, bake, cool and cube.
2. Preheat the oven to 350°F.
3. In an oven safe skillet, over medium heat, add the chorizo and chunks of boneless skinless thighs. Crumble the chorizo as it cooks and stir occasionally, until chicken and chorizo are browned and mostly cooked through, adding the smoked paprika the last minute or so of cooking meats (about 5 minutes).
4. Add garlic, onion, carrot and celery and cook until the vegetables have browned (5-7 minutes).
5. Fold in cubed cornbread, cilantro and salt and pepper to taste, and add in as much chicken stock as needed until the mixture begins to clump together when mixed. (You may not need the full cup of chicken stock, or could possibly need slightly more.)
6. Remove pan from the stove top and place the skillet in the oven and bake about 20 minutes or until the top is lightly browned and the dressing is heated all the way through.
7. Garnish with additional cilantro if desired.

Recipe Notes:

• If you don't like spicy foods, substitute the chorizo sausage with a breakfast sausage or a mild or sweet Italian sausage and use regular cornbread instead of a jalapeno cornbread.
• This can be used to stuff a bird, instead of using as a dressing. Just make sure that the temperature of the stuffing temperature reaches 165°F.