When it comes to stuffing I’m honestly pretty picky. I like my mom’s (she just makes Stovetop), my mother in law (from scratch that she makes every Christmas) and that’s about it. I’ll make some for my hubby which he really loves the cornbread one I make (click HERE for the recipe), but for me I’m just not a fan of all the recipes. I am however branching out and giving some recipes a shot and I have to say this one really grabbed me. Not only can it be done in the crockpot, but it’s packed full of flavor! I’ll probably be making this year round!
I make this actually the day before and had it ready to bake in the crockpot the next day. You could probably do it 2 days in advance, which doesn’t sound too advanced unless you have 50 things you need to make. I didn’t have any issues with it drying out either, but you can just have everything ready in advance and mix right before you cook it, if it weird’s you out, or like me you just don’t have extra fridge space for a crockpot size dish.
Slow Cooker Stuffing
(Adapted from No. 2 Pencil)
2 tablespoons of olive oil
1 medium onion, diced
2 stalks of celery, diced
1 pound of sausage
1 teaspoon of salt
freshly ground pepper to taste
2 tablespoons of fresh sage, minced
2 teaspoons of fresh rosemary, minced
2 tablespoons of fresh flat leaf parsley, chopped
1 large golden delicious apple, cored and diced
3/4 cups of dried cranberries
2 cups of turkey or chicken stock
6 cups of dry, unseasoned bread cubes
4 tablespoons of melted butter
Sauté onions and celery in olive oil over medium heat, until they start to soften.
Add sausage, breaking up as it cooks.
Season sausage with 1 teaspoon of salt and freshly ground pepper to taste.
Once sausage is cooked through, stir in fresh herbs.
Stir in apples and cranberries.
In a large slow cooker, combine breadcrumbs and sausage mixture. I used a large bowl to stir easier than transferred to the crockpot.
Stir in turkey stock and melted butter.
Cook on low for about 4 hours.
Sprinkle with additional fresh parsley.