Ingredients:
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/4 cup butter, cubed
* 6 cups dry bread cubes
* 1 large sweet potato, cooked, peeled and finely chopped
* 1/2 cup chicken broth
* 1/4 cup chopped pecans
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon rubbed sage
* 1/2 teaspoon salt, optional
* 1/2 teaspoon pepper
Directions:
* In a large skillet, saute celery and onion in butter until tender. Stir in the remaining ingredients. Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender.
Yield: 10 servings
Tags:
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