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Slow-Cooker Chorizo, Pecan and Cheddar Stuffing
Slow-Cooker Chorizo, Pecan and Cheddar Stuffing
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Prep Time:
15 minutes
Total Time:
3 hours 45 minutes
Spicy pork sausage and cornbread stuffing with a Southwest flair, effortlessly made in the slow cooker.
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
Instructions:
  • In a 10-inch skillet over medium heat, cook sausage, onion, and celery for 8 to 10 minutes, stirring occasionally, until the sausage is fully cooked; then drain any excess grease.
  • Combine the sausage mixture, stuffing crumbs, butter, sage, and pepper in a 4- to 5-quart slow cooker. Pour in broth and mix well. Cook on Low heat for 3 to 3.5 hours. Stir in cheese and pecans gently before serving.
  • Serve the stuffing immediately or keep it warm in a slow cooker for up to 1 hour. Alternatively, use this delicious stuffing recipe to stuff a Southwestern Turkey or a 12- to 14-pound turkey. Refer to the tips in the recipe for additional variations.

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