Slow Cooker Chorizo, Pecan and Cheddar Stuffing

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian 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


Total Time: 4 Hr 20 Min
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.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.