Crockpot Cornbread Sausage Stuffing 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).

CORNBREAD AND SAUSAGE DRESSING

Steps:

• Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
• Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.

CORNBREAD SAUSAGE STUFFING

Steps:

• In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

CROCK POT CORNBREAD STUFFING

Steps:

• Crumble the bread and toast into a large bowl.
• Add all ingredients except butter and toss to mix well.
• Put in crock pot and dot with butter.
• Cook on high for 2 hours or more.

CROCKPOT CORNBREAD & SAUSAGE STUFFING

Steps:

• Make the cornbread ahead of time, and allow it to sit out (uncovered) for at least 24 hours. It's going to get a little stale, but don't worry that's the point.
• Cook the sausage in a large skillet, crumbling as it cooks until cooked through. Set aside.
• Run a knife around the edges of the cornbread to release it from the baking dish, and cut it into roughly 1- 1 1/2" cubes. Transfer the cut cornbread into the bowl of your crockpot.
• Add all of the remaining ingredients to the crockpot, and gently stir just to combine without breaking up
• Cook the stuffing mixture on high for 2 hours, fluffing gently with a fork before serving.

SAUSAGE CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
• In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
• Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

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.

SAUSAGE AND CORN BREAD STUFFING - CROCKPOT

Steps:

• Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
• In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
• In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
• Cover and cook on low-heat setting for 4 to 5 hours.

SLOW-COOKED SAUSAGE DRESSING

Steps:

• Combine the first 5 ingredients. In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker., Cook, covered, on low 3-4 hours or until apple is tender, stirring once.

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.

CROCK POT SAUSAGE DRESSING

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
• Transfer to a greased 5-quart crock pot/slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on LOW for 4 to 5 hours or until heated through.
• Yield: 12 servings.

CROCK POT BREAD & SAUSAGE STUFFING

Steps:

• In large bowl put 1 loaf bread broken up and dried overnight. Season crumbs with salt, pepper, poultry seasoning & garlic powder.
• In pan, saute 1 chopped onion, chopped celery and the chopped parsley in the butter.
• In another pan brown & break up the bulk sausage.
• Pour the sauteed vegetables and sausage over the bread crumbs. Moisten with the chicken broth.
• Place in slow cooker on low for about 3 hours. (Time may vary depending on your crock pot.) I recommend giving it a stir and checking to see if it is getting too dry around the edges from time to time. You can always add a little more broth to suit your taste.

CROCK POT CORNBREAD DRESSING

Steps:

• Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
• Crumble the breads.
• Add all other ingredients except butter. Salt to taste.
• Pour into a sprayed crock pot.
• Dot with butter.
• Cover and cook on high for 2 hours or on low for 4 hours.