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Slow Cooker Chorizo, Pecan and Cheddar Stuffing

Highly seasoned pork sausage and corn bread crumbs add a southwestern twist to traditional stuffing, and the slow cooker makes it fuss-free!

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( 12 Ratings)

12 Ratings

5 Stars 67%

4 Stars 17%

3 Stars

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Member Reviews ( 5 )

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Prep Time 15 min
Total Time 3 hr 45 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Instead of cooking the stuffing in the slow cooker, use this recipe to stuff any 12- to 14-pound bird. After making the stuffing mixture, stuff and bake turkey as directed in the turkey recipe. The center of the stuffing must reach 165°F.

To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 365
Calories from Fat: 215 ),

% Daily Value

Total Fat: 24 g; 24 %
(Saturated Fat 9 g, 9 % ),
Cholesterol: 45 mg; 45 %;
Sodium: 1080 mg; 1080 %;
Total Carbohydrate: 25 g; 25 %
(Dietary Fiber 2 g 2 % ),
Protein: 14 g; 14 %

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 1 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 11/22/2012 7:03:32 PM REPORT ABUSE Deelyla said:

Rating:

Made it today! Delicious!!! Oh and I added some 2 small red delicious apples diced. Easy and yummy!!!

This reply was: Helpful Inspiring

Posted 11/17/2012 12:34:31 PM REPORT ABUSE rileyrock said:

Rating:

Could this be made the day before?

This reply was: Helpful Inspiring

Posted 12/3/2010 11:52:22 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE Freddy-Cooker: We used the Mexican Chorizo which is fresh pork and contains chili peppers and usually vinegar in lue of white wine. The soft Mexican Chorizo can be found in 2 forms; sausage links in a casing, or bulk. Because it is fresh pork that has not been smoked (cured) it requires cooking, which makes it an excellent for casseroles, stews and in this case stuffing. Chorizo can be found in the meat case or in the freezer section of your local grocer. In a pinch, Spanish (smoked) Chorizo can be sub oz for oz. Because it is a hard sausage you will need to cut, cube or slice it and unlike Mexican, Spanish it can be eaten with cooking.

This reply was: Helpful Inspiring