Sausage and Sweet Potato Stuffing

Instructions:

1. Step 1:

   Slice white mushrooms. Peel onion and sweet potato. Dice celery, onion, green apple, and sweet potato into roughly 1/2-inch pieces. Finely chop sage. Chop pecans and set aside separately.

2. Step 2:

   Heat 1 1/2 tbsp butter in a skillet over medium heat. Remove turkey sausage from casing and add to the pan. Cook for about 6 minutes, breaking up the meat with a wooden spoon, until browned, but not yet cooked through. Transfer to a slow cooker.

3. Step 3:

   Add white mushrooms, onion, celery, green apple, and sweet potato to the slow cooker; stir to combine. Sprinkle with sage, pecans, and dried cranberries. Season well with salt and pepper.

4. Step 4:

   Combine chicken broth and remaining 4 1/2 tbsp butter (melted) in a small bowl. Pour over the ingredients and mix to combine, packing mixture down gently. Cook on low 4 to 5 hours, until sweet potato is tender.

5. Step 5:

   Season with salt and pepper to taste, then serve. Enjoy!