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Before you jump to Slow Cooker Sausage Stuffing/Dressing recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.
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We hope you got benefit from reading it, now let’s go back to slow cooker sausage stuffing/dressing recipe. To make slow cooker sausage stuffing/dressing you only need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Sausage Stuffing/Dressing:
- You need 1 pound ground Italian sausage
- Provide 1 (12-16 oz) bag of stuffing cubes
- Use to taste Ground black pepper
- Provide 1 cup dried cranberries
- Prepare 1 teaspoon onion powder
- Provide 1 teaspoon garlic powder
- Get 2 teaspoon poultry seasoning
- Use 1 teaspoon ground sage
- Take 1/2 teaspoon crushed rosemary
- Prepare 1/2 teaspoon crushed thyme
- Take 2 tablespoon no/reduce salt butter, melted
- You need 2-4 cups reduce/no salt chicken broth
Steps to make Slow Cooker Sausage Stuffing/Dressing:
- Remove sausages from their casings. Heat up sausage in a skillet. As it is browning, break it up with a fork. Once browned, put it to the side.
- Spray the slow cooker or, better yet, put in a liner. You will thank me later.
- In large bowl mix the stuffing cubes with dried cranberries, sausage, ground black pepper, onion & garlic powder, poultry seasoning, ground sage, and then finally the crushed rosemary & thyme.
- Pour the butter on top, then stir together. Next, add the chicken broth until you get the moisture that you desire. For me, it took 3 cups of broth.
- Cook on low for 2- 3 hours. Check after 2 hours, then every half hour after that. Stirring as you check it out. It took me 2 1/2 hours to get it the way that I like it.
- Enjoy!
Stuffing, sometimes called dressing, is a traditional Thanksgiving Day food and is usually accompanied with turkey. Stuffing is made of bread, vegetables, spices, and herbs and is a great addition to any dinner. Making your stuffing with a slow cooker will allow you to concentrate on other. And let's just say that I'm kind of particular about stuffing. The only exception that I make is that when there is a big separate pan of stuffing (dressing?), and it I am a sausage in my stuffing freak - do you think i can add fully cooked sausage to the mixture, toss it.
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