Chorizo, Pecan and Cheddar Stuffing

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

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 Bean Pot. Pour broth over mixture; toss to combine. Cover and cook on 325 for 1 hour. Gently stir in cheese and pecans.
16 Servings