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SLOW COOKER STUFFING - why wait for Thanksgiving for stuffing? No turkey needed. This stuffing is so moist you'd never know it didn't come out of a turkey! #thanksgivingstuffing #stuffing #thanksgivingsides

Slow Cooker Sausage, Cranberry and Pecan Stuffing


Description

There is no need to wait until Thanksgiving or to stuff a turkey in order to have your favorite stuffing anymore! The condensation inside the slow cooker creates the perfect atmosphere for the moistest stuffing you’ve ever had!


Scale

Ingredients

6 Cups White Bread
5 Cups Whole Wheat Bread
8 oz. Sausage
6 Tablespoons Butter
3 Stalks Celery (approx. 1 1/2 cups), diced
1 Medium Onion (approx. 1 cup), diced
1 Cup Mushrooms, diced
1/2 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1 Clove Garlic, minced
1 Tablespoon Dried Parsley
1 teaspoon Poultry seasoning
1 teaspoon Dried Rosemary
1 teaspoon Dried Sage (optional since it is in the poultry seasoning)
1 teaspoon Dried Thyme
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
2 Eggs, beaten
23 Cups Chicken Broth


Instructions

NOTE: The bread for this recipe must be completely stale. Break the bread into bite sized pieces and place on a baking sheet to dry out. How long this will take will depend on the type of bread used. It is recommended to plan for at least 2 days. This can be expedited by placing the bread in the oven at 170°F for 30 minutes, remove to cool and repeat until the bread is completely dried out.

  1. Cook the sausage in a large skillet over medium/high heat. This may require a teaspoon of oil to prevent burning or sticking. Try not to move the sausage until it begins to brown and caramelize, then break up into small bits. Remove the sausage from the skillet.
  2. Add the butter to the skillet. When melted, add the onions and celery and cook for 2 minutes on medium heat, stirring often. Add the spices and garlic. Stir. Add the mushrooms and cook approximately 2 minutes longer or until soft. Return the sausage to the pan. Stir to combine all ingredients.
  3. Add the dried cranberries and pecans. Taste for seasoning and adjust if necessary.
  4. Add the mixture to the slow cooker along with the bread. Add the eggs. Stir to combine and add 1 – 1/2 cups of the chicken stock. The stuffing should be moist but not wet. If all the liquid is added at once the stuffing can become soggy. Cook on low for anywhere between 2 and 3 hours, checking every 30 minutes or so and adding chicken broth until most of it is used. This will depend on your stuffing and the type of bread used.

TIP: Place a kitchen towel over the crockpot. This will help keep the moisture inside. Taking the lid off the last 20-30 minutes will crisp up the top layer if desired.