Preheat the oven to 350°F.
Place the cornbread cubes on a baking sheet and bake until lightly golden in color and slightly dried out, about 15-20 minutes.
In a large skillet, heat a drizzle of EVOO over medium heat. Add the chorizo and cook 5 minutes until golden and crispy. Add the onion and cook until tender, 5-6 minutes. Transfer the mixture to a large bowl.
Add the toasted cornbread cubes, parsley and stock to the bowl and gently mix. (use your hands if you like -- it’s fun!). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter.