Crock Pot Stuffing

Tomorrow is Thanksgiving at work! Yay! Last year I took a stuffing recipe from Rachael Ray and adapted it for my Crock Pot. It turned out so great that I decided to bring it in for work tomorrow as my dish to pass and I will be making another batch next week for Zac and I. For the first time ever we are going to have our own Thanksgiving. Just him and I. I'm pretty excited. My parents, sister, and her husband are coming over the next day to spend the rest of the weekend with us. We'll have PLENTY of leftovers, so I think it will work out nicely.

 

 

 

Ingredients:

1lb or 10 cups of good quality sourdough , white, or multi grain bread

1lb pork sausage

4 T butter

3 ribs celery chopped

2 large onions chopped

2 cups chicken broth

1 large egg beaten

1/2 dried cranberries

1/2 chopped fresh parsley

1 T chopped fresh sage or 1 tsp dried

 

Directions:
 

Preheat oven to 325 degrees. Spread the cubed bread on a baking sheet and bake until lightly toasted, 15-20 minutes. Transfer bread to the Crock Pot.

 

Meanwhile, in a large skillet, cook the sausage over medium high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the Crock Pot along with the bread. Discard all but 2T of the drippings from the skillet.

 

Melt the butter in the reserved drippings in the skillet. Add the onion and celery and cook over medium low heat, stirring occasionally, until softened, about 8 minutes. Add to Crock Pot with the bread and add the chicken broth, egg, cranberries, parsley, sage, and salt and pepper. About a tsp of each.

Cook in the Crock Pot on high heat for 2-3 hours. Stir occasionally, and add more chicken broth as needed.

I'm going to post the rest of my Thanksgiving recipes next week so stay tuned!