Slow Cooker Sausage Stuffing Food

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 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.

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.

SLOW COOKER SAGE AND SAUSAGE STUFFING RECIPE

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.
• In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

CROCK POT SAUSAGE STUFFING

Steps:

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

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.

SLOW COOKER SAUSAGE HERB STUFFING

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.

SLOW COOKER SAUSAGE AND APPLE STUFFING

Steps:

• Tear bread into small pieces and spread out on a baking sheet. Let dry at room temperature for 8 hours or overnight.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate to drain. Drain and discard grease from the skillet.
• Melt butter in the same skillet over medium heat; stir in onion and celery. Cook and stir until very tender, about 10 minutes. Add sausage, apple, parsley, sage, rosemary, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
• Put dried bread pieces into a large bowl. Pour sausage mixture over bread and mix.
• Combine chicken broth, applesauce, and egg in a bowl. Pour over bread mixture and mix well. Add more broth, as needed, to moisten all the bread. Don't add too much now; more can always be added later if needed.
• Spray the inside of a slow cooker with cooking spray. Pour stuffing mixture into the slow cooker; cover and cook on High for 1 hour. Reduce heat to Low and cook for 4 hours; stir the stuffing halfway through cooking, scraping the sides and adding more broth if it seems dry.

CROCK-POT SAUSAGE AND SAGE STUFFING RECIPE

Steps:

• In a large skillet on the stove-top, cook, brown and crumble to sausage until no longer pink.
• Add the diced onion and cook for an additional 1 to 2 minutes or until the onions start to turn translucent.
• Spray the the ceramic insert of a 3.5 quart casserole slow cooker OR 5 quart or larger round or oval slow cooker with non-stick cooking spray.
• To the prepared slow cooker insert add the sausage and onion mixture as well as the stuffing mix, chicken broth and chopped sage. Stir until thoroughly mixed.
• Cover and cook on LOW for 3 to 3 1/2 hours.
• Serve and enjoy!

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 COOKER CORNBREAD STUFFING/ DRESSING

Steps:

• Add butter in a nonstick pot or pan over medium-high heat.
• When it's fully melted, add onions, celery, carrots, mushrooms and saute for a few minutes until veggies are partially softened and excess liquid from mushrooms has evaporated.
• Note: Use a multifunctional slow cooker that allows you to saute the vegetables the in the slow cooker. This way, you won't have to make another pot or pan dirty.
• Transfer this veggie mixture to a large greased crockpot (6 quart or larger).
• Add cornbread, bread cubes, poultry seasoning, Italian seasoning, salt, pepper, cream of chicken soup, eggs and broth (start with 1 cup broth and add more, if necessary).
• Mix until combined. The bread should feel slightly moist. It should not be soaking wet.
• Top with cubes of butter.
• Cover and cook on High heat for 2 hours or Low heat for about 3-4 hours or until bread is soft and everything is warmed through/ cooked through.
• Fluff the dressing with a fork.
• Check to see if the dressing is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!

SLOW COOKER SAUSAGE STUFFING

Steps:

• Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
• Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
• Cook 45 minutes on HIGH. Uncover and stir. Cook, uncovered, 30 minutes longer.

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.

EASY SLOW COOKER STUFFING RECIPE

Steps:

• Cook the sausage in a large skillet over medium/high heat. This may require a teaspoon of oil to prevent burning or sticking. Try not to move the sausage until it begins to brown and caramelize, then break up into small bits. Remove the sausage from the skillet.
• Add the butter to the skillet. When melted, add the onions and celery and cook for 2 minutes on medium heat, stirring often. Add the spices and garlic. Stir.
• Return the sausage to the pan. Stir to combine all ingredients.
• Add the dried cranberries and pecans. Taste for seasoning and adjust if necessary.
• Add the mixture to the slow cooker along with the bread.
• Add the eggs. Stir to combine and add 1 - 1/2 cups of the chicken stock. The stuffing should be moist but not wet. If all the liquid is added at once the stuffing can become soggy. Cook on low for anywhere between 2 and 3 hours, checking every 30 minutes or so and adding chicken broth until most of it is used. This will depend on your stuffing and the type of bread used.