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