Sausage Dressing
I first used this recipe on Thanksgiving when there was no room in the oven to bake dressing. The results were fantastic—very moist and flavorful. Everyone loved it. Even family members who don’t usually eat dressing enjoyed it!
—MARY KENDALL APPLETON, WI
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 12 SERVINGS
1 pound bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 package (14 ounces) seasoned stuffing croutons
1 can (14 1/2 ounces) chicken broth
1 large tart apple, chopped
1 cup chopped walnuts or pecans
1/2 cup egg substitute
1/4 cup butter, melted
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
1. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Transfer to a greased 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.