Crockpot Stuffing
Oven and stove space is limited around the holidays! Take advantage of your slow cooker instead with this easy Crockpot Stuffing recipe, full of fresh herbs and sausage.
Ingredients
- 6 sausages* mild Italian or bratwurst, about 1 lb, casings removed
- ¼ cup olive oil
- ½ cup butter
- 2 cups finely chopped yellow onion
- 2 cups sliced celery
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 2 loaves stale white sandwich bread, cut into 1/2" cubes approx. 450 g each
- 2 tablespoons poultry seasoning
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
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In a large frying pan over medium high heat, add the sausages and break apart with a wooden spoon. Cook until browned and cooked through, stirring occasionally. Transfer the sausage to a bowl.
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In the same frying pan over medium heat, add the butter and olive oil. Once the butter is melted, add the onions and celery and cook until softened, around 4 to 5 minutes, stirring occasionally. Add the garlic, rosemary, thyme, sage and parsley and cook for an additional 1 to 2 minutes, until fragrant.
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Place the bread cubes in a large bowl and add the onion mixture along with the cooked sausage and the poultry seasoning. Toss to combine. Drizzle in the chicken broth, stir, and season to taste with salt and pepper.
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Spray your large capacity slow cooker generously with nonstick spray. Transfer the stuffing in, cover, and cook on high for 2 hours. Do not stir. Serve warm.
Recipe Notes
*you can omit the sausages and add an extra 1/4 cup of melted butter to the stuffing. Dairy-free butter and vegetarian stock can be used if desired.