Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
Add the bread cubes to a large mixing bowl and set aside.
Heat a large skillet or saute pan over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into smaller chunks using a wooden spoon. Transfer the cooked chorizo to a separate small bowl and set aside.
In the same skillet or saute pan, heat the olive oil over medium-high heat. Add the celery, apples, and onion and cook for 8 minutes, until the onions are translucent and everything has softened.
Remove from the heat and stir in the parsley, sage, rosemary, salt, and black pepper.
Transfer the cooked onion, celery, and apple mixture to the large bowl with the bread cubes. Add in the cooked chorizo, butter, broth, and eggs. Toss everything together until fully combined.
Transfer the stuffing to the prepared baking dish and bake for 50-60 minutes until the top is toasted and browned.
Remove it from the oven and allow it to cool for 5 minutes. Garnish with fresh parsley and serve.