14 oz. pkg. cornbread stuffing (I used Pepperidge Farms. Mrs. Cubbinson’s is my favorite but not available where I live)
Preheat oven to 350 degrees. Grease muffin pan with butter or cooking spray and set aside.
In large pan, cook chorizo (breaking apart as you cook it), with onion, celery, carrot, apple and garlic. Continue to cook until chorizo is cooked and veggies are softened.
Remove from heat. Add cornbread stuffing mix and stir to combine.
Blend chicken stock and egg together, then add 1 1/2 cup to mixture in pan. If it seems too dry for you, add a bit more until it’s however moist you like your stuffing. Combine well. Add cilantro and stir again to combine.
Add stuffing mixture to prepared muffin pan.
Bake 25-30 minutes (depending on how moist they were to begin with).
Let cool a few minutes to set before removing from muffin tin.