Preparation

• Position a rack in the center of the oven and heat the oven to 375°F.
• In a 2-quart saucepan, bring 3 cups of water to a boil. Remove from the heat, add the mushrooms, and soak until softened, 30 to 45 minutes. Use a slotted spoon to remove the mushrooms, and reserve the liquid. Coarsely chop the mushrooms.
• Cut the cornbread into 3/4-inch cubes and spread on a rimmed baking sheet. Bake until the outsides are crisp, about 20 minutes. Let cool.
• Reduce the oven temperature to 350°F. In a 12-inch skillet, brown the chorizo over medium heat, about 8 to 10 minutes. With a slotted spoon, transfer the chorizo to a small bowl, leaving the fat in the skillet.
• Add the butter to the skillet. When melted, add the celery and mushrooms, and cook, stirring frequently, until the celery is crisp-tender, about 7 minutes. Add the scallions, rosemary, sage, thyme, and 1/4 tsp. pepper.
• Cook, stirring frequently, until most of the fat has been absorbed, 2 to 3 minutes. Transfer to a large bowl. Add the cornbread, chorizo, eggs, chicken broth, and 3/4 cup of the mushroom soaking liquid (strained, if necessary), and stir to combine.
• Transfer to a 9×13-inch baking dish. Bake, uncovered, until the top is browned, about 20 minutes. Cover with foil and continue baking until the center is heated through (at least 140°F), about 10 minutes. Serve hot.