Ingredients
1/2
cup butter or margarine
1/2
cup chopped walnuts
1
tablespoon honey
1/8
teaspoon ground nutmeg
2
medium stalks celery, sliced (1 cup)
1
large onion, chopped (1 cup)
1
package (14 ounces) herb-seasoned stuffing cubes
1
jar (4 1/2 ounces) sliced mushrooms, drained
1 1/2
cups applesauce
2
cups water
Preparation
Heat 2 tablespoons of the butter and the walnuts in 10-inch skillet over medium heat, stirring occasionally, until walnuts are lightly toasted. Remove walnuts from skillet, using slotted spoon; place in small dish. Stir honey and nutmeg into walnuts until glazed; set aside.
Melt remaining 6 tablespoons butter in same skillet over medium heat. Cook celery and onion in butter 3 to 4 minutes, stirring occasionally, until crisp-tender.
Spray 4- to 6-quart slow cooker with cooking spray. Place stuffing cubes in cooker. Add cooked celery and onion with butter and the mushrooms to stuffing cubes; mix lightly. Add applesauce and water; stir gently to mix.
Cover and cook on low heat setting 4 to 5 hours. Sprinkle with glazed walnuts before serving.
