Preheat the oven to 350 degrees. Cut or tear the bread into small bite size pieces and place on a large baking sheet. Spray with cooking spray (I used olive oil spray). Bake for 15 minutes or until bread is crispy.
While the bread is in the oven, cut the cornbread into small cubes. (you can make the cornbread a day or two in advance and let it dry out.) and brown the chorizo and set aside.
In a large saucepan over medium heat melt the butter. Add the garlic, onion, carrot and celery and cook for about 5 minutes or until the onions are soft and translucent. Add the chicken broth and bring to a boil. Add the basil, thyme, rosemary and sage and stir until combined.
In a large bowl, add the bread, cornbread and chorizo and mix together. Gradually ladle the broth mixture onto the bread, tossing lightly as you go.
Gradually add more broth to the mixture, tasting as you go and adding salt an pepper if needed.
Layer mixture into a large 9x13 dish (or larger) and bake at 350 for 20 to 25 minutes or until the top is golden brown.