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Mary Kendall of Appleton, Wisconsin relied on this slow cooker recipe at Thanksgiving when there was no room in her oven to bake stuffing. "The results were fantastic-very moist and flavorful," she relates. "Even family members who don't usually eat stuffing had some. There were no leftovers."
Nutritional Facts 1 serving (1/2 cup) equals 322 calories, 18 g fat (5 g saturated fat), 24 mg cholesterol, 830 mg sodium, 31 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Sausage Dressing in Quick Cooking September/October 2003, p42
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Reviewed on Dec. 20, 2010 by vafromva
I left out the apple, egg and sage and it still tasted good. I also cooked it in the oven. My son-in-law said he could eat the whole dish (but he didn't..lol)
Reviewed on Sep. 08, 2010 by emjhb522
I make my own cornbread and when it comes out of the oven and cools, I cut it up in cubes. Then I add the cooked pork sausage, cooked onion, celery, sage, melted butter and chicken broth and gently mix and put in a buttered casserole and bake at 325 degrees for one hour. It's wonderful. I also use sage flavored pork sausage when I can find it.
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