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Steps
1
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.
2
Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3
Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.
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Instead of cooking the stuffing in the slow cooker, use this recipe to stuff any 12- to 14-pound bird. After making the stuffing mixture, stuff and bake turkey as directed in the turkey recipe. The center of the stuffing must reach 165°F.
To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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Nutrition Facts
Serving Size:1 Serving
Calories
365
Calories from Fat
215
Total Fat
24 g
Saturated Fat
9 g
Cholesterol
45 mg
Sodium
1080 mg
Potassium
270 mg
Total Carbohydrate
25 g
Dietary Fiber
2 g
Protein
14 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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