Crock Pot Sausage Dressing Food

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SLOW-COOKER SAUSAGE STUFFING



Slow-Cooker Sausage Stuffing image

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).

Provided by Food Network Kitchen

Categories     side-dish

Time 12h20m

Yield 8 servings

Number Of Ingredients 10

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

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 SAUSAGE STUFFING



Slow Cooker Sausage Stuffing image

Slow Cooker Sausage Stuffing - This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There's no sauteing or browning required at all and you can FREE UP YOUR OVEN!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 17h10m

Number Of Ingredients 12

one pound loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours
1/2 cup (1 stick) unsalted butter, diced into 1/4-inch pieces
1 extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)
1 cup celery, diced small
3 tablespoons fresh rosemary (sticks discarded), finely minced
3 tablespoons fresh sage (stems discarded), finely minced
2 tablespoons fresh thyme (sticks discarded), finely minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 cups low-sodium chicken broth
1 pound ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)
1/4 cup fresh flat-leaf Italian parsley, or to taste

Steps:

  • Place bread inside a 6-quart slow cooker that's been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
  • The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
  • Evenly crumble the raw sausage in small, bite-sized pieces over the bread mixture.
  • Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
  • Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.
  • Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal).

Nutrition Facts : Calories 299 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 852 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SLOW-COOKED SAUSAGE DRESSING



Slow-Cooked Sausage Dressing image

This savory dressing gets amped up with apples and pecans. It cooks easily in a slow cooker so the stove and oven are free for the other dishes you're preparing. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 12 servings.

Number Of Ingredients 10

7 cups seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/3 cup chopped pecans
1-1/2 teaspoons rubbed sage
1/2 teaspoon pepper
1/2 pound reduced-fat bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons reduced-fat butter, melted

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.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CROCK POT SAUSAGE DRESSING



Crock Pot Sausage Dressing image

Make and share this Crock Pot Sausage Dressing recipe from Food.com.

Provided by Joanie Grow

Categories     Thanksgiving

Time 5h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 (14 ounce) package herb-seasoned stuffing cubes or 1 (14 ounce) package seasoned stuffing mix
1 (14 1/2 ounce) can chicken broth
1 large tart apple, chopped
1 cup chopped walnuts or 1 cup pecans (optional)
1/2 cup egg substitute
1/4 cup butter or 1/4 cup margarine, melted
1 1/2 teaspoons rubbed sage
1/2 teaspoon ground black pepper

Steps:

  • In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  • Transfer to a greased 5-quart crock pot/slow cooker.
  • Stir in the remaining ingredients.
  • Cover and cook on LOW for 4 to 5 hours or until heated through.
  • Yield: 12 servings.

ULTIMATE CROCK POT STUFFING



Ultimate Crock Pot Stuffing image

Make and share this Ultimate Crock Pot Stuffing recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups chopped celery
2 cups chopped onions
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
2 eggs, beaten
4 cups vegetable broth

Steps:

  • In a large skillet over medium heat, melt the butter.
  • Saute the celery, onion, parsley and mushrooms until onions are soft.
  • In a large bowl, combine the bread cubes and vegetables.
  • Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
  • Toss together well.
  • Add egg and enough broth to moisten.
  • Lightly pack into slow cooker; cover and cook on high for 45 minutes.
  • Reduce to low and cook for 4 to 8 hours.

SLOW COOKER STUFFING RECIPE



Slow Cooker Stuffing Recipe image

While your oven will be quite busy during this holiday season, take advantage of your crock pot with this amazingly flavorful and moist slow cooker stuffing.

Provided by Contributor

Categories     Side Dish

Time 5h

Number Of Ingredients 12

1 cup butter ((2 sticks))
1 large onion ((diced))
2 cups celery ((chopped))
1 apple ((diced, optional))
¼ cup fresh parsley ((chopped))
1 ½ cups mushrooms ((sliced))
2 10 ounce boxes Mrs. Cubbison's Herb Seasoned Cube Stuffing ((about 10 cups))
1 teaspoon poultry seasoning
1 ½ teaspoons salt
½ teaspoon pepper
4 cups chicken broth
2 eggs ((beaten))

Steps:

  • Spray slow cooker with non-stick cooking spray, set aside.
  • Melt butter in a skillet over medium heat. Cook onion, celery, apple, parsley, and mushrooms in butter, stirring frequently.
  • Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine. Season with poultry seasoning, salt and pepper.
  • Pour enough broth to moisten the bread cubes and mix in beaten eggs.
  • Transfer mixture to slow cooker and cover. Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours. Check occasionally to make sure the sides don't burn.

Nutrition Facts : Calories 170 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 739 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORK SAUSAGE DRESSING



Pork Sausage Dressing image

This is the dressing made by my mom when I was growing up. It was not written down, so I watched and threw measuring cup out when she mixed items in. I changed it over the years to use low fat items listed and to use Crockpot. I got the Crockpot suggestion from a magazine article discussing the pros and cons of stuffing a turkey....

Provided by Marilyn McDonough

Categories     Other Side Dishes

Time 9h

Number Of Ingredients 8

32-36 oz bulk pork sausage
2 c chopped onions
2 c chopped celery
1/2 c butter buds-prepared (or 1 stick margarine or butter)
2 egg beaters egg substitue (or 2 whole eggs-beat)
1 pkg seasoned bread stuffing, cubed
2 c chicken broth, hot
turkey giblets, chopped, optional

Steps:

  • 1. Crumble sausage and brown in skillet, drain off excess fat. Then add celery and onion to sausage, stir and continue to brown for 1-3 minutes. Season with pepper to taste. Add butter buds, cover and steam until celery is tender (about 10 min). Add large bag of bread stuffing to large mixing bowl. Add 2 eggs, sausage mixture, and 2 cups of hot broth. Add chopped turkey gizzard, neck, liver if desired. Mix well. Put in a 3 QT Crockpot and cook on low for 8 to 10 hours. Makes 12 servings.
  • 2. This sausage can be baked inside a turkey or casserole. If using a casserole, bake at 350 degrees for at least 45 minutes (to heat through). I recommend the Crockpot because it is lower calorie than stuffing a turkey and saves room in the oven for other items. Also you can start early in morning and helps last minute preparations not be hectic. Use of the Crockpot liner, also helps with clean-up. I use 3-12 ounces of Jimmy Deans low fat sausage. However, you can use any type of pork sausage, use 2- 16 ounce packages and you can mix 1 regular with 1 hot sausage for a spicier variation. You can use real eggs and margarine, however it is such a high fat, calorie dish, that the lighter version is preferred. If making sausage dressing for a pork roast, use beef broth and do not use turkey pieces.

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