Crockpot Stuffing frees up your oven while still giving you the best Thanksgiving stuffing recipe you could ask for. This is going to become a family favorite!
Servings: 10 people
- 8 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 celery stalks diced
- 2 small apples peeled and diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 1/2 cups chicken stock
- 1 pound sweet Italian sausage
- 2 eggs beaten
- 1 cup grated parmesan cheese
- 8 cups dried French bread cubes
Spray a 6 quart slow cooker with cooking spray.
Melt the butter in a large frying pan. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.
In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat and drain the excess grease.
In the base of the slow cooker, coat the bread with the eggs. Mix in both the meat and the veggie butter mixture. Then mix in the cheese. Pour the chicken stock over it.
Cook on low for 4 to 5 hours.
Calories: 468kcal | Carbohydrates: 36g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1418mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 2.5mg | Calcium: 590mg | Iron: 3.1mg