Preheat oven to 350°F. Cut cornbread into cubes and arrange on a rimmed baking sheet. Bake for about 10 minutes, until toasted.
In a sauté pan over medium-high heat, brown chorizo, breaking into small crumbles. Transfer to a paper-towel lined plate to drain.
Wipe out excess oil, then add add carrots, onion, and celery. Cook until vegetables are soft and onions are translucent.
In a large bowl, add chorizo, vegetables, and cornbread. Mix so that everything is distributed evenly. Stir 1 cup of broth and sage, then add the rest of the broth a small amount at a time until you get consistency you desire.
Spoon into a 9x13-inch baking dish and cover with foil. Bake for 25 minutes, then uncover and continue cooking 10-15 minutes until top is browned and crisp.