Bonnies Crockpot Stuffing With Sausage And Apples Food

SLOW COOKER SAUSAGE STUFFING

Steps:

• Place bread inside a 6-quart slow cooker that's been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
• The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
• Evenly crumble the raw sausage in small, bite-sized pieces over the bread mixture.
• Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
• Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.
• Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal).

CROCK POT STUFFING WITH APPLES

Steps:

• Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Position oven racks in the upper and lower thirds of your oven and preheat your oven to 350 degrees F. Spread the bread cubes in a single layer on two large, rimmed baking sheets.
• Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top. Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes. Watch the nuts very carefully towards the end so that they do not burn. Remove from the oven and place immediately in the prepared slow cooker.
• Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium. Once the oil is hot and the butter is melted, add the onions, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
• Stir in the sage and thyme and let cook 1 additional minute. Add to the slow cooker with the bread cubes.
• Add the diced apple and cranberries to the slow cooker, then with a large spoon, very gently stir to evenly distribute. In a separate bowl, whisk the eggs and broth until well combined. Pour over the bread-cube mixture, then fold gently to combine. Let the mixture sit a few minutes, then fold again so that the bread is evenly moistened.
• Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker so that you have overhang on all sides. This will help absorb moisture. Cover, letting the paper towel poke out the sides of the lid, and cook on low for 3 to 4 hours, until lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.

CROCK POT STUFFING

Steps:

• In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
• Stir in sage, marjoram, salt, pepper, savory and thyme.
• Combine vegetable mixture with the bread cubes and parsley.
• Toss well.
• Pour stock over mixture, tossing well.
• Spoon into your crock-pot.
• Cover and cook on high for one hour.
• Reduce to low and continue cooking for 2-3 hours, stirring every hour.
• As stated for Vegetarians use vegetable stock.

SLOW-COOKER SAUSAGE STUFFING

Steps:

• Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
• Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
• Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

CROCK POT SAUSAGE STUFFING

Steps:

• Combine ingredients and cook on high for 2-4 hours, fluffing occasionally with a fork

BONNIE'S CROCKPOT STUFFING WITH SAUSAGE AND APPLES

Steps:

• 1. Prepare the loaf of bread ahead of time by toasting the diced pieces in a 300 degree oven about 15 minutes until dry and slightly toasted.
• 2. Mix the My Stuffing Seasoning Mix.
• 3. Saute sausage until brown. Remove from pan and place in a large mixing bowl with the toasted bread and cornbread.
• 4. Saute onions and celery in butter. Add 2 tablespoons of my Homemade Stuffing Seasoning mix. (posted) When the mixture is softened, about 3 minutes, add to the sausage in the mixing bowl. Add the diced apple, salt and pepper. Add half of the stock and giblets, stir, then add more stock, a little at a time until it is to your liking. Not too wet, not too dry. Place this stuffing in a crockpot and cook on high for 45 minutes, and then turn to low for 4 to 6 hours, depending on how brown you want it to get. If you want to mimic the moistness of stuffing cooked inside the bird with the crispness that usually occurs when the stuffing expands outside the bird, allow stuffing to cook in the crockpot for 6 to 8 hours. The parts on the side and bottom of the crock will crisp up while the top and middle remain moist. Optional: Place in greased casserole dish and cook about 30-45 minutes at 375 degrees. Enjoy!

THE BEST CROCK POT STUFFING

Steps:

• In a large skillet, over medium heat, melt butter.
• Add in celery and onion.
• Season with salt & pepper and stir.
• Once celery and onion have begun to soften, add in ground sausage.
• Then stir in poultry seasoning, sage and marjoram.
• Cook meat until no longer pink (breaking it up into crumbles as it cooks.)
• In a separate bowl, whisk together eggs and chicken stock.
• Once sausage is fully cooked, take off heat. Then stir in chicken stock mixture.
• Pour bags of stuffing into your 4-quart (or larger) slow cooker.
• Then pour all of the sausage mixture into your crock pot with the bread stuffing.
• Gently stir mixture until combined.
• Cover and cook on low for 3-4 hours.

ULTIMATE CROCK POT STUFFING

Steps:

• In a large skillet over medium heat, melt the butter.
• Saute the celery, onion, parsley and mushrooms until onions are soft.
• In a large bowl, combine the bread cubes and vegetables.
• Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
• Toss together well.
• Add egg and enough broth to moisten.
• Lightly pack into slow cooker; cover and cook on high for 45 minutes.
• Reduce to low and cook for 4 to 8 hours.

CROCK-POT STUFFING RECIPE

Steps:

• In a large mixing bowl combine together the stuffing mix, melted butter, onion, celery and 2 ½ cups chicken broth.
• Mix until the dry stuffing mix is moistened. If you need more liquid because the stuffing mix is still dry add water a little at a time.
• Pour mixture into a 5 quart slow cooker.
• Pour the remaining ½ cup of chicken broth along the sides of the slow cooker to add moisture and prevent the stuffing from burning.
• Cover and cook on LOW for 3 to 4 hours, checking every hour or so to make sure the stuffing is cooking and not drying out. If it appears look too dry add more water or chicken broth.
• Serve and enjoy!

SAUSAGE AND APPLE STUFFING

Steps:

• Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C).
• Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
• Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

SLOW COOKER CRANBERRY APPLE STUFFING

Steps:

• Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
• Cook 3 hours on LOW or until desired texture.