slow cooker stuffing
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.
prep time
30 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 1/4 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 6 - links cooked breakfast sausage, chopped
- 8 cups dry bread, cubed (see note in description)
- 1 teaspoon poultry seasoning (or to taste)
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 14 1/2 ounces chicken broth
- 2 large eggs, beaten
How To Make slow cooker stuffing
-
Step 1Coat a 3-qt. slow cooker insert with nonstick cooking spray.
-
Step 2In a nonstick skillet over medium heat, melt butter and saute onion and celery until tender. Stir in chopped cooked sausage. Remove from heat.
-
Step 3In a large bowl, combine bread cubes, poultry seasoning, sage, pepper and salt. Stir in onion mixture.
-
Step 4Combine broth and eggs and pour over bread mixture. Toss to mix bread and broth.
-
Step 5Transfer to the slow cooker insert and cover. Cook on low 4-5 hours.
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