Wednesday, June 4, 2014


1/2 pound reduced-fat bulk pork sausage
2 celery ribs, chopped
1 large onion, chopped
7 cups seasoned stuffing cubes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 medium tart apple, chopped
1/3 cup chopped pecans
2 tablespoons reduced-fat butter, melted
1-1/2 teaspoons rubbed sage
1/2 teaspoon pepper


In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl; stir in the remaining ingredients.

Place in a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once.
Yield: 8 c

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