Slow Cooker Stuffing

Mikekey K

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.


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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

Directions Step-By-Step

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