Crumble chorizo in large skillet. Cook over medium heat 5 minutes or until cooked through (stirring ocassionaly).
Put cooked chorizo in a bowl. Drain and discard drippings. Wipe skillet with paper towel to remove grease.
Melt butter in the same skillet over medium heat.
Add onion, celery, bell pepper an d jalapeño. Sautee about 7 minutes or until vegetables are tender.
Stir in Sage and Thyme and set vegetable mixture aside.
Place stuffing crumbs in a large bowl. Add cooled chorizo and vegetable mixture, mix lightly stir in broth.
Place stuffing in bird or baking dish and bake at 350 degrees for 30 minutes