Slow Cooker Sausage And Apple Stuffing Recipes

SLOW-COOKED SAUSAGE DRESSING

Steps:

• Combine the first 5 ingredients. In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker., Cook, covered, on low 3-4 hours or until apple is tender, stirring once.

SLOW-COOKER SAUSAGE STUFFING

Steps:

• Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
• Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
• Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

SLOW COOKER THANKSGIVING STUFFING RECIPE

Steps:

• Saute onions and celery in olive oil over medium heat, until they start to soften.
• Add sausage, breaking up as it cooks.
• Season sausage with 1 teaspoon of salt and freshly ground pepper to taste.
• Once sausage is cooked through, stir in fresh herbs.
• Stir in apples and cranberries.
• In a large slow cooker, combine breadcrumbs and sausage mixture.
• Stir in turkey stock and melted butter.
• Cook on low for about 4 hours.
• Sprinkle with additional fresh parsley.

SLOW COOKER SAUSAGE APPLE STUFFING RECIPE

Steps:

• Ideal slow cooker size: 4-Quart.
• Heat the broth, poultry seasoning, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often.
• Remove the saucepan from the heat. Add the stuffing mix, chopped apple and cooked sausage and mix lightly.
• Spoon the stuffing mixture into a greased 4-quart slow cooker.
• Cover and cook on LOW 3 to 4 hours, until heated through.

SLOW COOKER CRANBERRY APPLE STUFFING

Steps:

• Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
• Cook 3 hours on LOW or until desired texture.

SLOW COOKER SAUSAGE STUFFING RECIPE

Steps:

• Grease a slow cooker with nonstick cooking spray and add bread to a slow cooker. Set aside.
• Add sausage, celery, and onion to a skillet and heat over medium-high heat, stirring frequently and breaking apart sausage until no longer pink. Stir in celery seed and other herbs. Place sausage on top of bread and gently toss.
• Pour chicken broth over bread. Do this slowly in an attempt to evenly distribute broth.
• Cover and heat on low for 3 hours or high for 1 hour.
• Remove from slow cooker and serve immediately.

CHARLOTTE'S SLOW COOKER STUFFING

Steps:

• The night before, cut the bread into cubes and leave on the counter overnight to dry. Or bake the cubes for 1 hour at 200 degrees.
• Fry sausage meat until no longer pink, breaking up with a fork so that it separates into small pieces. Remove from frying pan and pour off excess fat. In the same frying pan, melt butter and sauté onion and celery until soft.
• In a large bowl toss together bread cubes, sautéed vegetables, sausage, apple, spices and 1/2 cup broth. Transfer to a slow cooker* and cover. Cook on high for 45 minutes and then reduce heat to low and cook for 3 to 4 hours, checking a few times to stir. If after 2 hours, the stuffing appears dry, stir and add 2 tablespoons broth. (Allow at least 2 hours of cooking time before you add broth, as ingredients give off moisture as they cook.) Give it a chance to soak in and cook for 30 minutes before adding more broth - too much broth and the stuffing can become quite gummy.
• This can also be made vegetarian by omitting the sausage and using vegetable broth instead of chicken broth.
• Serve and enjoy!
• Makes 10 side dish portions.
• * I use a 6 ½ qt slow cooker and it fits well. You could divide into two smaller ones, but the stuffing does cook down so you can pack it quite tight.

SLOW COOKER SAUSAGE AND APPLE STUFFING

Steps:

• Tear bread into small pieces and spread out on a baking sheet. Let dry at room temperature for 8 hours or overnight.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate to drain. Drain and discard grease from the skillet.
• Melt butter in the same skillet over medium heat; stir in onion and celery. Cook and stir until very tender, about 10 minutes. Add sausage, apple, parsley, sage, rosemary, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
• Put dried bread pieces into a large bowl. Pour sausage mixture over bread and mix.
• Combine chicken broth, applesauce, and egg in a bowl. Pour over bread mixture and mix well. Add more broth, as needed, to moisten all the bread. Don't add too much now; more can always be added later if needed.
• Spray the inside of a slow cooker with cooking spray. Pour stuffing mixture into the slow cooker; cover and cook on High for 1 hour. Reduce heat to Low and cook for 4 hours; stir the stuffing halfway through cooking, scraping the sides and adding more broth if it seems dry.