Slow Cooker Stuffing

Mikekey *

By
@Mikekey

I like to make my stuffing this way instead of stuffing the bird, which is a pain with smaller turkeys. This gives us more stuffing than I could get in the turkey and the turkey cooks faster. NOTE: I save leftover french bread, rye bread, etc., that has been cubed and dried. I keep it in zipper type plastic bags in the freezer for use in stuffings.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

1/4 c
butter
1 c
chopped onion
1 c
chopped celery
6
links cooked breakfast sausage, chopped
8 c
dry bread, cubed (see note in description)
1 tsp
poultry seasoning (or to taste)
1 tsp
dried sage
1/2 tsp
ground black pepper
1/2 tsp
salt
14 1/2 oz
chicken broth
2 large
eggs, beaten

Step-By-Step

1Coat a 3-qt. slow cooker insert with nonstick cooking spray.
2In a nonstick skillet over medium heat, melt butter and saute onion and celery until tender. Stir in chopped cooked sausage. Remove from heat.
3In a large bowl, combine bread cubes, poultry seasoning, sage, pepper and salt. Stir in onion mixture.
4Combine broth and eggs and pour over bread mixture. Toss to mix bread and broth.
5Transfer to the slow cooker insert and cover. Cook on low 4-5 hours.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American