Slow-Cooker Sausage Stuffing

This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage[ to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).]

Total Time:
12 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
4 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
  • 1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups)
  • 1 large onion, cut into 1/4-inch pieces (about 2 cups)
  • 2 medium carrots, cut into 1/3-inch pieces (about 1 heaping cup)
  • 2 stalks celery, cut into 1/3-inch pieces (about 1 cup)
  • 1 1/2 teaspoons finely-minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 pound sweet Italian sausage, casings removed
  • 2 tablespoons roughly-chopped fresh flat-leaf parsley
Directions
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

For this recipe it is important the French bread is extremely stale (on the verge of dried-out). If you do not have the time to leave the bread out to become stale overnight, simply dry out the cut bread in a low oven.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes