The Country Cook: Crock Pot Stuffing

Monday, November 23, 2015

Crock Pot Stuffing

Do you call it stuffing or dressing? I got into this discussion with a friend recently and he said that he had studied the history of this side dish for his cookbook and found that dressing was cornbread based and stuffing is made with cubed white or wheat bread. I love food history like that! Either way you enjoy it - it is a comfort dish for many of us!
And let me tell you, it's even better when you add some Johnsonville ground Italian Sausage to it. Oh my gracious, it takes it to a whole 'nother level! No fussing with removing the casing from the sausage. You get all that yummy Johnsonville sausage but in a much easier form to work with when you need ground sausage. It's lightly seasoned with Italian seasonings and it adds just the right amount of flavor to the stuffing. And making it in the slow cooker keeps the stuffing moist and lets you get it going first thing on Thanksgiving morning. You just let it cook, then you can switch your slow cooker over to the warm setting until you are ready for your holiday dinner! This will become your new favorite way to make it! 
1 stick (1/2 cup) butter
1 1/2 cups finely chopped celery
1 medium onion, finely diced
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. poultry seasoning
1 teaspoon dried sage
1/2 teaspoon dried marjoram
2 eggs, beaten
2 cups chicken stock
2 (12 oz.) packages dried, cubed bread stuffing*
 In a large skillet, over medium heat, melt 1/2 cup butter.
Add in celery and onion. Season with salt & pepper.  
Once celery and onion have begun to soften, add in Johnsonville ground sausage.
Then stir in poultry seasoning, sage and marjoram. Cook meat until no longer pink (breaking it up into crumbles as it cooks.) 
 In a bowl, whisk together eggs and chicken stock. 
Once sausage is fully cooked, take off heat. Note: this sausage produces hardly any grease. If you get a lot of grease from your sausage, you'll want to drain the excess after cooking. Then stir in chicken stock mixture. Stir well. 
Pour bags of stuffing into your 7-quart (or larger) slow cooker. 
Then pour all of the sausage mixture into your crock pot with the bread stuffing. Gently stir mixture until combined.
Cover and cook on low for 3-4 hours. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour. 
It should be moist but still fluffy when done. 
Cook's Notes: I am using the cubed bread stuffing here. You can use the regular bagged herbed stuffing that is not cubed or you can use a bagged cornbread stuffing as well. 
This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

No comments :