1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper
Heat the canola oil in a skillet; add the celery and onions. Saute vegetables until tender.
Spray the inside of the slow cooker or crockpot with some nonstick cooking spray. Transfer the skillet mixture into the cooker. Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.
Place lid on cooker and cook on low 4 hours.
Yield: 8 servings