Cornbread Chipotle Chorizo Stuffing

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8 cups crumbled (1/4-inch pieces), toasted cornbread

1 tablespoon olive oil

1/2 pound chorizo, cut into 1/4-inch pieces

1 cup finely chopped green bell pepper

1 cup finely chopped onion

1/2 cup chopped fresh parsley

2 tablespoons TABASCO® brand Chipotle Pepper Sauce

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 to 3/4 cup chicken broth