Slow Cooked Chorizo, Pecan and Cheddar Stuffing

One Thanksgiving we decided to fry a turkey leaving me with a challenge on how to prepare the stuffing. This was a huge hit. Thanks Atlanta Journal Food Section!

ingredients

1 tbsp. oil
1 lb. chorizo sausage, casing removed, crumbled
1 cup chopped onion
1 1/2 cups sliced celery (about 3 stalks)
2 (7 oz.) pkgs. seasoned corn bread stuffing crumbs
1/3 cup butter, melted
1/2 tsp. rubbed sage
1/4 tsp. pepper
2-3 cups low-sodium chicken broth
1 1/2 cups shredded sharp cheddar cheese
1 cup chopped pecans, toasted

directions

1
In a skillet over medium heat, add oil. Cook sausage, onion and celery 8 to 10 mins., stirring occasionally until sausage is no longer pink and vegetables have softened. Drain excess oil. in a 4-5 qt. slow cooker, place sausage mixture, stuffing crumbs, butter, sage and pepper. Pour 2 cups broth over mixture and toss to combine. Cover and cook on low heat setting 3-3 1/2 hrs. adding more broth if necessary for desired texture. Gently stir in cheese and pecans.
2
Serve or keep warm in cooker for up to 1 hr.

Source: stacie1000