This is a recipe we tried and loved so we took it with us to Manitoba one year when we spent Christmas with my husbands family. Our first born was still in my tummy so this recipe has some longevity to it. We explained how delicious it was to my brother in law and since he was making the turkey that year, he decided he would do his stuffing the same way. Only somehow too much salt fell into the slow cooker and so we had a salt enhanced Slow Cooker Stuffing that year.
You can make this vegetarian by removing the sausage, butter, and using vegetarian stock. Making the stuffing in your slow cooker saves room on in your oven and gets the job done for you.
Important to note this dish feeds an army so we tend to half the recipe.
- 4 or 5 mild italian fresh sausage links pending size
- 2 cups onions chopped
- 1.5 cups celery thinly sliced
- 1/4 cup butter
- 1 tbsp dried sage crumbled
- 1 tsp dried marjoram crumbled
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp thyme crumbled
- 12 cups bread cubes lightly toasted
- 1/4 cup fresh parsley chopped
- 1.5 cup chicken stock
- Large/Oval style crockpot
- Cranberries dried or fresh
- Cooking Spray
- In a large saucepan squish sausage out of casings, breaking up as you cook them. Saute sausage until cooked through and nicely browned. Pour into a large bowl and set aside.
- In same saucepan saute your onions and celery in butter until tender. Stir in sage, marjoram, salt, pepper and thyme. Pour this mixture into your sausage bowl. Add in bread cubes and parsley. Finally add your chicken stock and stir well to combine.
- Spray your slow cooker with cooking spray. Spoon sausage mixture into slow cooker. Cook on low for approximately 3-4 hours, stirring every hour.
- If you love cranberries add a handful of dried or fresh cranberries into the mixture at the beginning of the cooking process to add more flavour and make it colourful.
- Remove from slow cooker and dish into serving bowl. Serve warm.