Slow-cook your way to success.It all started when I was a newlywed cooking my first Thanksgiving. Since I only had one oven, I thought about using my slow cooker to help free up cooking space. After some trial-and-error on my part, this recipe became the basic foundation for our stuffing year after year. I'll mix it up by adding different ingredients, making sure to test them out ahead of time. This year, I added golden raisins and a few dried cranberries. Perfection! If you like a traditional stuffing, but with a few delicious surprises, then you will LOVE this.
8 - 16 oz ground pork sausage
1 1/2 cup chopped onion
1 garlic clove - minced
1 1/2 cup diced celery
1 large Granny Smith Apple - chopped (I leave the skin on)
12 cups dried bread cubes (13 oz bag)
4 large leaves fresh rubbed sage- diced
1 teaspoon sea salt (regular also works)
1/2 teaspoon pepper
2 teaspoons poultry seasoning
1 cup butter- melt
2 cans (15 oz cans) or one 33 oz box of Chicken broth
1 cup chopped pecans
1/2 cup golden raisins
1. Place the bread cubes and pecans into a large mixing bowl and grease the crock of your slow cooker with butter or oil.
2. Brown sausage. When the sausage is almost finished, add seasonings, onion, garlic, celery, apple and raisins and saute until sausage is done.
3. Add sausage mixture to the bowl of bread cubes.
4. Melt your butter and pour over the bread cube mixture. Mix gently.
5. Pour enough chicken broth to the bread cube mixture until it becomes moist (not mushy) while blending with a wooden spoon or hands. Save any unused broth to add later if needed.
6. Transfer the mixture into your slow cooker and cook on low for 4-5 hours. Check at the 2 hour mark. If the middle is dry, add more broth.
- By Kim Demmon