SLOW-COOKER SAUSAGE STUFFING
This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).
Provided by Food Network Kitchen
Categories side-dish
Time 12h20m
Yield 8 servings
Number Of Ingredients 10
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.
SLOW COOKER SAUSAGE HERB STUFFING
This classic sausage herb stuffing is full of an amazing mixture of flavors! The spices used in this are the star of the show and it will be a side dish that everyone goes crazy over!
Provided by Alyssa Rivers
Categories Side Dish
Time 4h15m
Number Of Ingredients 13
Steps:
- To prepare the bread crumbs, Cut into 1-inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees for 10-12 minutes until they are lightly golden.
- In a medium-sized skillet, cook and crumble the Italian sausage until no longer pink. Prepare your slow cooker by spraying it with nonstick cooking spray.
- In a large bowl toss bread crumbs, sausage, onion, carrot, celery, basil, sage, salt, pepper, and butter until combined. Add to slow cooker and pour the chicken broth on the top. Cook on low for 3-4 hours or until vegetables are tender.
- Garnish with fresh parsley and dried cranberries if desired.
Nutrition Facts : Calories 460 kcal, Carbohydrate 32 g, Protein 15 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 73 mg, Sodium 1148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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