Slow Cooker Sausage Stuffing – store time and oven house this Thanksgiving! This gradual cooker stuffing is easy, perfectly moist and delicious! You must have it in your vacation table!
Served it along Oven-Roasted Turkey Breast, my Classic Sweet Potato Casserole and my Green Bean Casserole from scratch, to no longer point out the desserts!
SLOW COOKER SAUSAGE STUFFING
This year, no longer certain why extra then before, I am planning on getting my vacation dinners prepped forward of time and use all of the useful appliances that I have. Like my trusty gradual cooker. Since stuffing is one among our favourite Thanksgiving dishes, it wants to cross my Hubby’s experiment and nonetheless be simple to make. This Slow Cooker Sausage Stuffing is deliciously savory (you can use Italian sausage or sage sausage), perfectly moist with out getting soggy, with a mild crunch to the bits that cooked via the part of the pot.
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Ingredients
1 loaf Italian or French bread cut into 3/4" cubes (see note)
3 Tablespoons butter for greasing the gradual cooker
1 lb sage or Italian sausage casings removed
1 medium candy onion chopped
four celery stalks chopped
2 teaspoons minced garlic
1/4 cup butter
2.5 cups vegetable broth see note
2 enormous eggs reasonably beaten
1/2 teaspoon salt
1/4 teaspoon flooring black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
Instructions
In a enormous skillet, melt 1/4 cup of butter. Add sausage and cook dinner till done.
Add chopped onion, celery and garlic. Cook till veggies are soft, about 10 minutes.
Grease gradual cooker.
Add bread cubes to the gradual cooker.
Add sausage and veggie mixture, stir gently.
In a medium blending bowl, whisk collectively eggs, broth, salt, pepper, thyme and oregano.
Add liquid to the gradual cooker. Gently stir.
Cook stuffing on low for 5 hours.
Recipe Notes
*Do no longer use freshly baked bread for this recipe. Stale (two day old) bread is better. If you do no longer have stale bread, cut the bread into cubes, set up in one layer on a baking sheet and toast in 400 ranges F for 7 to 10 minutes.
*You can use bird inventory on this recipe, but it surely I discover broth extra flavorful so this is what I recommend.