Recipe by Sackville
Don't give in to the boxed stuffing, make your own tasty accompaniment to the turkey.
Top Review by Queen Roachie
I have been making stuffing in the slow cooker for years now, as it frees up the oven for other things. My dad always deep fries the turkey, so no stuffing the bird for us. My whole family really liked this recipe. I got a 1 pound round sourdough loaf and cubed it up the night before. Cooked this on high for about 2 hours, then low until the rest of dinner was done. I will definitely make this again, as it's already been requested for next year. Only change was to add a can of cream of celery soup rather than the diced celery, as we prefer that, and I caramelized the onions before adding them. Next time I'll try a different sausage, as I wasn't crazy about the taste of the Italian, but no complaints from anyone else. Thanks for sharing.
- 3 Italian sausages
- 1 teaspoon olive oil
- 2 cups chopped onions
- 2 cups chopped celery
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried rubbed sage
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon black pepper
- 12 cups cubed sourdough bread, 1/2 inch (about 1 pound)
- 1 (16 ounce) can reduced-sodium fat-free chicken broth
- cooking spray
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Remove casings from sausage.
- Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
- Add onion and celery, and cook for a couple more minutes.
- Stir in parsley and next 5 ingredients.
- Place sausage mixture in a large bowl, stir in the bread and broth.
- Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
- Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.