Slow Cooked Sausage Dressing Recipes

SAUSAGE DRESSING

Steps:

• In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker., Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine., Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.

CROCK POT SAUSAGE DRESSING

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
• Transfer to a greased 5-quart crock pot/slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on LOW for 4 to 5 hours or until heated through.
• Yield: 12 servings.

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.

SLOW-COOKER SAUSAGE STUFFING

Steps:

• Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
• Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
• Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

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.