Ingredients:
1 lb chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
1 large onion, chopped (1 cup)
3 medium stalks celery, sliced (1 1⁄2 cups)
1 package (16 oz) seasoned corn bread stuffi ng crumbs (5 3⁄4 cups)
1⁄3 cup butter or margarine, melted
1⁄2 teaspoon rubbed sage
1⁄4 teaspoon pepper
2 cups chicken broth
1 1⁄2 cups shredded sharp Cheddar cheese (6 oz)
1 cup pecan halves, toasted, if desired

Method:
1 In 10-inch skillet, cook sausage, onion and celery over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

2 In 4- to 5-quart slow cooker, place sausage mixture, stuffi ng, butter, sage and pepper. Pour broth over mixture; toss to combine.

3 Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans before serving.

Notes and Tips:
Did you know that cooked chorizo can be substituted for the raw chorizo sausage? Decrease the cooking time in step one to 5 to 6 minutes or until onion and celery are crisp-tender.

chorizo pecan and cheddar stuffing recipe