Slow Cooker Stuffing
Ingredients
- 1 pound bread loaf
- 1 pound pork sausage
- 1/4 cup butter
- 2 cups white onion
- 1 1/2 cups celery
- 1 cup carrot
- 5 cloves garlic cloves garlic
- 1 medium apple
- 1/2 cup dried cranberries
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 4 cups chicken stock
- 2 tablespoons fresh parsley
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Instructions
- Preheat the oven to 350˚F.,Cut your bread into about 1-inch chunks. Lay them out on a rimmed baking sheet and toast them for about 20 minutes, stirring once halfway through. The bread should be dry, almost like croutons. It’s okay if some pieces have some browning on them, but not necessary.,Simply Recipes / Nick Evans
- Add the sausage to a medium skillet. Over medium heat, cook the sausage and break it into pieces as it cooks and browns. Cook until the sausage is cooked through and browned, about 6-7 minutes. Do not drain off the drippings.,Simply Recipes / Nick Evans
- In at least a 5-quart slow cooker (I used a 6.5-quart), rub the sides and bottom of the insert with butter to prevent sticking. Then add the onions, celery, carrots, garlic, apples, cranberries, salt, pepper, sage, and rosemary. Top with all the toasted bread, then add the sausage on top of that, scrape out as many drippings from the skillet as you can. Then pour in the chicken stock and set the lid on top.,If you prefer a drier stuffing, start with just 3 1/2 cups of the stock and add more later on if you think the stuffing needs it.,Simply Recipes / Nick Evans,Simply Recipes / Nick Evans
- Set your slow cooker on high and cook the stuffing for 4 hours, stirring it once halfway through just to make sure it’s cooking evenly.,In the final 30 minutes of cooking, check the stuffing. If it seems too watery, set the lid ajar on the slow cooker so some of the moisture can cook off in the final minutes.,Simply Recipes / Nick Evans
- Taste the stuffing and adjust the seasonings with salt and pepper, if needed. When it’s time to serve, garnish with fresh parsley.,Did you love the recipe? Leave us stars below!,If making in advance on the day you plan to serve, after the 4 hours cooking on high, reduce to warm and hold the stuffing for up to 4 hours. Otherwise, cool the stuffing and transfer it to the fridge. Reheat it in the slow cooker on warm for 2 hours before serving.,Simply Recipes / Nick Evans,Simply Recipes / Nick Evans
Source
Original recipe: View Original