Slow Cooker Stuffing

1
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

How to Make Slow Cooker Stuffing

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.

Printable Recipe Card

About Slow Cooker Stuffing

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