Crockpot Stuffing, Perfect moist & savory stuffing (or dressing if that’s what you prefer to call it!) cooked inside of your slow cooker! So easy & definitely a winner!
As a food blogger, one of the things you’re expected to have on your blog are great photographs of the food. Just like you’d expect in any magazine or cookbook. I try to live up to this expectation the best that I can. I take advantage of natural light for most of my photos, and sometimes plan my meals around the best light.
But sometimes, life gets in the way of great photographs. Sometimes, I can’t make dinner at 3pm so that the natural lighting is on my side. I have artificial lighting to set up for when this happens – but sometimes that doesn’t even work out. Some days you’re so hungry you don’t feel like hauling out the lights to take an awesome picture. Some of these days, the family is also hungry (imagine that – they require food too!) and won’t stop whining.
“Is dinner done yet? When are we going to eat? I’m STARVING!” – but make sure you read all that in your best high pitched whiny voices you can conjure up.
So, one days like that – the concept of taking the time to get a super awesome picture seems about impossible. And that’s exactly what happened here for this recipe of Crockpot Stuffing. It tasted amazing – but everyone’s stomachs were demanding food. The kids were whining. I was tired. Heck, I’m lucky I even managed to pull the energy together to snap a picture at all! So, be thankful you’re actually looking at a photograph – as bad as it is – instead of an illustration. An illustration by someone who can’t draw a straight line to save their life at that. Yup, that would look appetizing.
My apologizes for the not-so-awesome photographs in this blog post. But rest assured – the recipe is very awesome. And easy. Guaranteed to make your Thanksgiving easier, free up your oven, & wow your guests all at the same time.
Here’s what you need:
First, saute up a pound of sausage with a medium onion (chopped) & 2 stalks of chopped celery. If you don’t like sausage in your stuffing, you can omit it and use a couple tablespoons of butter to sauté the veggies in.
Meanwhile, toast up a little more than half a loaf of white bread & wheat bread.
Dice the bread into 1″ cubes. You should have about 6 cups of both white & wheat bread.
In a large bowl, combine the eggs & chicken broth.
Combine the cubed bread with the spices – and then the sausage, onions, & celery mixture. Stir in the egg/broth mixture until combined.
Pour the mixture into a 6 quart slow cooker. Cover & cook on low heat for 3-4 hours.
Garnish with chopped fresh parsley, if desired.
- 1 pound sausage
- 1 medium onion diced
- 2-3 celery stalks chopped
- 6 cups white bread toasted & cubed
- 6 cups wheat bread toasted & cubed
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 14.5 oz reduced sodium chicken broth
- 2 eggs beaten
- In a skillet over medium heat, cook the sauce, onion, and celery until sausage is cooked through.
- In a large bowl, combine the toasted bread cubes, salt, poultry seasoning, sage and pepper. Stir in sausage, onion, & celery mixture. Combine broth and eggs; add to bread mixture and toss to coat.
- Transfer to a slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours