1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. Crumble the cornbread into large, bite-sized pieces onto two rimmed baking sheets. Bake until dry and golden, 10 to 15 minutes.
3. Place pecans on a separate baking sheet. Bake about 8 minutes, or until just toasted.
4. In a very large skillet heat 1 Tbs. olive oil over medium heat. Add the chorizo and cook, stirring to break up the meat, until browned, 7 to 8 minutes. Transfer the chorizo a very large bowl, leaving the spicy oil in the pan. Add the crumbled cornbread and pecans to the bowl with the chorizo.
5. In the same skillet, heat the remaining 2 Tbs. olive oil over medium heat. Add the plantains and cook, stirring often, until they soften and turn golden, 4 to 6 minutes. Add the 1/2 cup butter, celery, onions, garlic, salt, and pepper to the skillet and continue to cook, stirring often, until the vegetables are soft, about 10 minutes. Remove the skillet from the heat and stir in lime juice and sage. Add to the bowl with the cornbread mixture.
6. In a 4-cup measuring cup whisk together the broth and eggs. Gently fold the broth mixture into the cornbread. Transfer to the prepared pan. Cover with foil.
7. Bake for 20 minutes, then increase the heat to 425 degrees F. Remove the foil from the pan and bake 20 to 25 minutes or until the top of the stuffing is crispy and golden (160 degrees F).