Saturday, November 21, 2015

Classic Slow Cooker Stuffing

Classic Slow Cooker Stuffing starts with sausage, bacon and fresh herbs. An American favorite now comes to you in a simple crockpot recipe. With options for a simple prep of this dish you can have it ready to cook in about 10 minutes. Now, you can't beat that! Classic Slow Cooker Sausage Herb Stuffing that is bursting with flavor is sure to be the star of the show. Sorry turkey!

 http://www.theslowroasteditalian.com/2014/11/classic-slow-cooker-stuffing-recipe.html





It is almost Thanksgiving and all I can think about is the stuffing. I know I shared my stuffing love affair with you a few weeks ago with our fabulous Sausage, Cranberry, and Apple Stuffing recipe. It really is my best ever all time favorite stuffing. But, honestly not everyone wants 'fancy' stuffing. I get that. So with all the requests we have been getting for crockpot recipes for Thanksgiving I recreated a family classic.

As long as I can remember (and for many years before I knew them) my mother-in-law Gigi has been making a classic midwestern/southern stuffing with sausage and bacon.  Some years it would be sausage only, but honestly my favorite was with a double helping of the pork.

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/11/classic-slow-cooker-stuffing.html
Knowing y'all are begging for slow cooker recipes to simplify your life, I recreated a family favorite. Classic Slow Cooker Stuffing starts with sour dough bread, sausage, bacon and fresh herbs.  It is destined to be the star of the show. It's so good that we ate it for dinner last night.

If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles. It cuts the prep time to about 10 minutes. With a stuffing recipe this fabulous you will be making it over and over.


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Helpful Tips to make Classic Slow Cooker Stuffing:

  • Fresh herbs give the dish incredible flavor, but if you must substitute cut recipe in half and use dried herbs.  Be sure to crunch them in your hand as you add them to help release the fragrance of the herbs.
  • To leave the stuffing warming for up to 2 hours, stir occasionally and add more chicken stock over stuffing to keep moist.
  • If you prefer celery in your stuffing add 1 cup chopped celery to the skillet with the shallots. Cook until shallots are translucent. Proceed with recipe.
  • *If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles.
  • This dish was prepared in a 5 quart oval crock pot.

    What you will need to make Classic Slow Cooker Stuffing:

    • Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
    • Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
    Enjoy!

    With love from our simple kitchen to yours. 


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    http://theslowroasteditalian-printablerecipe.blogspot.com/2014/11/classic-slow-cooker-stuffing.htmlCheck out more of our favorite crockpot / side dish recipes: 







    Yield: 12

    Classic Slow Cooker Stuffing

    Classic Slow Cooker Stuffing starts with sausage, bacon and fresh herbs. An American favorite now comes to you in a simple crockpot recipe. With options for a simple prep of this dish you can have it ready to cook in about 10 minutes. Now, you can't beat that! Stuffing that is bursting with flavor is sure to be the star of the show. Sorry turkey!
    prep time: 30 minscook time: 4 hour and 30 minstotal time: 4 hours and 60 mins

    Ingredients

    • 1 large loaf sour dough bread (about 1 pound 8 ounces), cubed (about 12 cups)*
    • 20 ounces Applewood smoked bacon*
    • 1 (16 ounce) natural pork sausage roll*
    • 1 shallot, finely diced
    • 1/2 cup chopped fresh parsley
    • 3 tablespoons finely chopped fresh sage, divided
    • 1 tablespoon finely chopped fresh rosemary
    • 1 teaspoon fresh thyme (1 sprig)
    • 4 tablespoons unsalted butter, divided
    • 2 1/2 - 4 cups chicken stock
    • 2 eggs, beaten

    Instructions

    1. Preheat oven to 350°F.  Place cubed sourdough on 2 baking sheets.  Once preheated bake for 10-15 minutes, stirring bread occasionally until toasted, but not browned.  Place toasted bread cubes into an extra large bowl.  Set aside.
    2. Preheat oven to 400°F. Prepare a baking sheet with aluminum foil, lay bacon on sheet in one layer. It can be touching, but don't let it overlap.Bake 20-25 minutes until bacon is crisp. Dry on paper towel. Once cooled. Chop and pour on top of bread.
    3. While bacon is cooking prepare ingredients.  Dice shallot and chop herbs.  Set aside. Butter slow cooker with 2 tablespoons butter.  Set aside.
    4. Meanwhile; in a large skillet over medium heat, combine sausage and 1 1/2 tablespoons sage.  Cook sausage using a spatula to break it up as it cooks.  Cook through, but do not brown add shallots to pan.  Cook until shallots are translucent. Add 2 tablespoons butter and 2 1/2 cups chicken stock. Bring to a boil. Pour mixture over bread cubes.  Add herbs into bowl. Add beaten eggs.  Toss gently until combined with a wooden spoon. If stuffing is not moist add more broth 1/2 cup at a time until stuffing mixture is moist, but not soaked. Pour into crockpot. Press down on mixture gently and cover.
    5. Cook on low for 4 hours. Add more chicken stock as necessary. Serve and enjoy!

    DONNA'S NOTES

    1. Fresh herbs give the dish incredible flavor, but if you must substitute cut recipe in half and use dried herbs.  Be sure to crunch them in your hand as you add them to help release the fragrance of the herbs.
    2. To leave the stuffing warming for up to 2 hours, stir occasionally and add more chicken stock over stuffing to keep moist.
    3. If you prefer celery in your stuffing add 1 cup chopped celery to the skillet with the shallots. Cook until shallots are translucent. Proceed with recipe.
    4. *If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles.











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    3 comments:

    1. Can't wait to make this for Thanksgiving. One question though. If I am using dry herbs, you say to cut recipe in half. Does that mean the whole recipe or just the amount of spices, cut in half? And also, can I cook on High instead of low, and if so for how long? I thought I might make this the night ahead of time and stop before I add chicken stock and bring to boil. Than continue with last steps Thanksgiving morning. Can I do this? Thank you so much and you have a great a Thanksgiving..BOBBIE

      ReplyDelete
    2. I made this for Thanksgiving and it was a big HIT!!!!!.I made the night before and stopped before I added the chicken broth. When I got to my son's house the next day , I added the chicken broth and continued with the next steps. Everyone thought this was a weird way to fix the stuffing but we had about 40 people and had too much in the stove. I had more compliments about how good it was. I really didn't think it would get eaten by so many people. Just about everyone there usually eats the cornbread dressing, but wow there was just a little bit left and it was finished off a couple of hours later. This will be my go to stuffing from now on!!!

      ReplyDelete
    3. After this stuffing is cooked can I put it in the turkey and cook it some more or at what stage should I put it in the turkey?

      ReplyDelete

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