Chorizo, Kale and Cornbread Stuffing

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1 stick unsalted butter, plus more for the dish

1 pound fresh chorizo, casings removed

4 stalks celery, chopped

1 large onion, chopped

1 red bell pepper, chopped

Kosher salt and freshly ground pepper

1 small bunch kale (about 8 ounces), stems removed, leaves torn

3 cups low-sodium chicken broth

2 large eggs

1/2 cup chopped fresh cilantro

8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below)

8 cups 1/2-inch cubes stale potato bread (about 13 ounces)