1/2 stick (1/4 cup) butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup low-fat chicken broth
1/2 tsp salt, optional
1/2 tsp sage
1/2 tsp poultry seasoning
1/2 tsp freshly ground black pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/4 cup chopped pecans
Heat the butter over medium-high heat in a Dutch oven; add the celery and onion, cooking and stirring until tender. Stir in the broth, salt, sage, poultry seasoning, and pepper. Add the bread cubes, potato, and pecans; toss to combine.
Grease or spray the inside of a 3-quart slow cooker and transfer the stuffing mixture to the cooker.
Place lid on cooker and cook on low 4 hours or until heated through.
Yield: 10 servings.