Ingredients
1 pound bulk pork sausage1 large onion, chopped2 celery ribs, chopped1 can (14-1/2 ounces) chicken broth2 large eggs, lightly beaten1/4 cup butter, melted1-1/2 teaspoons rubbed sage1/2 teaspoon pepper1 package (12 ounces) seasoned stuffing cubes1 large tart apple, chopped1 cup chopped walnuts or pecans
Preparation
In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker.
Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine.
Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.
