Best Chorizo Pecan And Cheddar Stuffing Recipes

SLOW-COOKER CHORIZO, PECAN AND CHEDDAR STUFFING

Slow-Cooker Chorizo, Pecan and Cheddar Stuffing image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h45m

Yield 16

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 365, Carbohydrate 25 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg

CHORIZO, PECAN, AND CHEDDAR STUFFING

CHORIZO, PECAN, AND CHEDDAR STUFFING image

Number Of Ingredients 10

Ingredients

1 lb. chorizo; casings removed and crumbled
1/4 tsp. pepper
1 large onion, chopped
3 medium celery stalks, sliced
1 package (16 oz.) seasoned cornbread stuffing
1/3 cup butter, melted
1/2 tsp. rubbed sage
2 cups chicken broth
1 1/2 cups shredded cheddar cheese
1 cup pecan halves, toasted

Steps:

1. Cook chorizo, onion, and celery in skillet until chorizo is no longer pink. 2. Place sausage mixture, stuffing, butter, sage, and pepper in slow cooker. Pour broth over mixture; toss. Cover and cook on low 3-3 1/2 hours. 3. Stir in cheese and pecans.