Bonnies Crockpot Stuffing With Sausage And Apples Recipes

SLOW COOKER SAUSAGE AND APPLE STUFFING

Steps:

• Tear bread into small pieces and spread out on a baking sheet. Let dry at room temperature for 8 hours or overnight.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate to drain. Drain and discard grease from the skillet.
• Melt butter in the same skillet over medium heat; stir in onion and celery. Cook and stir until very tender, about 10 minutes. Add sausage, apple, parsley, sage, rosemary, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
• Put dried bread pieces into a large bowl. Pour sausage mixture over bread and mix.
• Combine chicken broth, applesauce, and egg in a bowl. Pour over bread mixture and mix well. Add more broth, as needed, to moisten all the bread. Don't add too much now; more can always be added later if needed.
• Spray the inside of a slow cooker with cooking spray. Pour stuffing mixture into the slow cooker; cover and cook on High for 1 hour. Reduce heat to Low and cook for 4 hours; stir the stuffing halfway through cooking, scraping the sides and adding more broth if it seems dry.

SAUSAGE & APPLE STUFFING

Steps:

• Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

CROCK POT BREAD & SAUSAGE STUFFING

Steps:

• In large bowl put 1 loaf bread broken up and dried overnight. Season crumbs with salt, pepper, poultry seasoning & garlic powder.
• In pan, saute 1 chopped onion, chopped celery and the chopped parsley in the butter.
• In another pan brown & break up the bulk sausage.
• Pour the sauteed vegetables and sausage over the bread crumbs. Moisten with the chicken broth.
• Place in slow cooker on low for about 3 hours. (Time may vary depending on your crock pot.) I recommend giving it a stir and checking to see if it is getting too dry around the edges from time to time. You can always add a little more broth to suit your taste.

SLOW-COOKED SAUSAGE DRESSING

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.

BONNIE'S CROCKPOT STUFFING WITH SAUSAGE AND APPLES

Steps:

• Prepare the loaf of bread ahead of time by toasting the diced pieces in a 300 degree oven about 15 minutes until dry and slightly toasted.
• Mix the My Stuffing Seasoning Mix.
• Saute sausage until brown. Remove from pan and place in a large mixing bowl with the toasted bread and cornbread.
• Saute onions and celery in butter. Add 2 tablespoons of my Homemade Stuffing Seasoning mix. (posted) When the mixture is softened, about 3 minutes, add to the sausage in the mixing bowl. Add the diced apple, salt and pepper. Add half of the stock and giblets, stir, then add more stock, a little at a time until it is to your liking. Not too wet, not too dry. Place this stuffing in a crockpot and cook on high for 45 minutes, and then turn to low for 4 to 6 hours, depending on how brown you want it to get. If you want to mimic the moistness of stuffing cooked inside the bird with the crispness that usually occurs when the stuffing expands outside the bird, allow stuffing to cook in the crockpot for 6 to 8 hours. The parts on the side and bottom of the crock will crisp up while the top and middle remain moist. Optional: Place in greased casserole dish and cook about 30-45 minutes at 375 degrees. Enjoy!