This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.
Stuffing or Dressing?
Do you call this 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!
Crock Pot Stuffing
1 stick (1/2 cup) salted butter
1 1/2 cups finely chopped celery
1 medium onion, finely diced
1/2 tsp. salt
1/2 tsp. ground black pepper
1 lb. Johnsonville ground Mild Italian Sausage
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*
*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. Also, if you like a more ‘wet’ stuffing, just add more chicken broth or stock until it reaches your desired consistency.
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.
In a bowl, whisk together eggs and chicken stock.
It should be moist but still fluffy when done.
Crock Pot Stuffing
- 1 cup (1/2 stick) salted butter
- 1 1/2 cups finely chopped celery
- 1 medium onion, finely diced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 lb Johnsonville ground Mild Italian Sausage
- 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 separate bowl, whisk together eggs and chicken stock.
- Once sausage is fully cooked, take off heat.
- Then stir in chicken stock mixture.
- Stir well.
- Pour bags of stuffing into your 4-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.
Need more recipe ideas for your holiday meal? Check out my guide to the Ultimate Thanksgiving Recipes!