Slow Cooker Chorizo, Pecan and Cheddar Stuffing

 

1

pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage

1

large onion, chopped (1 cup)

3

medium celery stalks, sliced (1 1/2 cups)

1

package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)

1/3

cup butter or margarine, melted

1/2

teaspoon rubbed sage

1/4

teaspoon pepper

2

cups Progresso® chicken broth (from 32-ounce carton)

1 1/2

cups shredded sharp Cheddar cheese (6 ounces)

1

cup pecan halves, toasted

• 1 Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• 2 Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
• 3 Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.