Serves 8


  • 16 ounces regular breakfast sausage
  • 1 cup chopped onion
  • 1 1/2 cups chopped celery
  • 1/4 cup butter
  • 1 (12-ounce) box cornbread dressing
  • 2 1/2 cups chicken broth
  • 1 cup pecans, lightly chopped


    In a medium-size pan over medium heat, cook the sausage until browned and cooked through, about 5 minutes. Remove into a bowl and, in the same pan, sauté the onion and celery in butter over medium heat for about 5 minutes.

    Mix together the dressing, browned sausage, onions and celery. Stir in the chicken broth.

    Line a 6-quart slow cooker with a plastic liner. Add the dressing mixture and cook on low for 3 to 4 hours.

    Remove the lid during the last 30 minutes to allow the top to crisp up.

    Sprinkle with pecans and serve.

    From Holiday Slow Cooker,by Leigh Anne Wilkes, Page Street Publishing Co. 2017.

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