Wednesday, November 25, 2015

Yummy Recipe Wednesday! (Slow Cooker Sausage Stuffing)

Welcome friends and food lovers to another Yummy Recipe Wednesday. I know most people already have their Thanksgiving dinners planned but in case you’re hunting around online, still putting together your menu, I’ve got something awesome for you here. Not only is this stuffing recipe much more flavorful than the boxed stuff but after a very small amount of prep time the slow cooker does the rest for you and this will also free up room on your stove top for making other dishes. The sausage and vegetables in this dish will give off liquid and flavor while this cooks which really adds to how amazing this dish tastes. Give this recipe a try this Thanksgiving, I think you’ll be happy with how much time and space you save and you’ll be amazed with how flavorful this is compared to the boxed stuff. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Sausage Stuffing

  • 8 Tbsp (1 stick) Unsalted Butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
  • 1 Large Crusty Loaf of French Bread, cut into 1-inch pieces and staled overnight (about 14 cups)
  • 1 Large Onion, cut into 1/4-inch pieces (about 2 cups)
  • 2 Medium Carrots, cut into 1/3-inch pieces (about 1 heaping cup)
  • 2 Stalks Celery, cut into 1/3-inch pieces (about 1 cup)
  • 1 1/2 tsp Thyme Leaves, finely minced
  • Salt and Black Pepper
  • 1 cup Low-Sodium Chicken Broth
  • 1 lb Sweet Italian Sausage, casings removed
  • 2 Tbsp Flat-Leaf Parsley, roughly chopped

1. Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
2. Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 tsp each of salt and black pepper into the slow cooker; pour the chicken broth over the bread mixture and toss to coat.
3. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture, covering most of the stuffing.
4. Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours.
5. Remove the lid and gently stir the sausage into the stuffing; season to taste with additional salt and pepper then transfer the stuffing to a shallow serving dish and garnish with the chopped parsley.

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