Sausage and Apple Stuffing in the Slow Cooker
Published: Mon, 11/14/16
It's 10 days until my birthday! (oh yeah, and Thanksgiving, too...)
I will be turning 40 this year.
I've been told it's not the end of the world.
:-)
I had a very long discussion about stuffing yesterday with our neighbor, Rose Marie. She told me that stuffing HAD to have sausage in it and the best way to make it was to make everything the day before and have it sit together so it "combines nicely".
I've made quite a few stuffing variations these past few years and this one is a hit.
I use ground turkey sausage but you can certainly use whatever sausage you like. I've had readers write in and say that it's superb with venison sausage. I need to get some of that!
I look at Stuffing as Pure Comfort Food. It's Bread. It's Butter. and this one has sausage.
:-)
All is right with the world!
Apple & Sausage Slow Cooker Stuffing
serves 8 to 10
12 cups dried bread cubes (I used brown rice bread.)
8 ounces ground pork or turkey sausage, browned and drained
3 tablespoons butter, melted
1 1/2 cups chopped Granny Smith apples (no need to peel)
1 1/2 cups chopped onion
1 1/2 cups diced celery
1 1/2 teaspoons rubbed sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken broth, plus an additional 1/4 cup if desired
The Directions.
Use a 6-quart slow cooker (or larger if you have one). Cut the bread into 1/2 inch cubes and bake at 350 degrees for 20 minutes, flipping once, or until the bread is golden brown and toasty.
While the bread is toasting, brown the sausage on the stovetop and drain.
Toss the bread cubes and sausage together in your slow cooker, and pour in the melted butter.
Add apples, vegetables, and seasonings.
Use two large spoons to toss the ingredients and disperse the spices.
Pour in 1/2 cup chicken broth, and stir gently to coat bread and veggies with broth. Cover and cook on high for 2 to 3 hours. When the bread is browned on the top and edges, and the vegetables are tender, your stuffing is done. Stir well, and keep on the warm setting until meal time.
Add an additional 1/4 cup of broth before serving and stir again if you'd like added moisture.
The Verdict.
This is a beautiful stuffing. I liked the savory, smoky bits strewn throughout the bread cubes, and I loved the way the spices all worked well together. If you've never had stuffing with sausage before, I urge you to give it a try.
And? who says you can only have Stuffing during the holiday dinners? I think it's perfectly acceptable to have stuffing as a side dish whenever you'd like!
 gobble gobble gobble!
--> thank you to all who have already purchased your Slow Cooker Thanksgiving ebook. I love reading about your menu plans! The coupon code is still in effect for the next few days. Use TURKEY at checkout for an immediate 30% savings. <--
enjoy your Monday! steph