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Archive for October 9th, 2007

Crockpot Stuffing

For the last several years we have been making this dish whenever we cook up a big turkey dinner. Stuffing just doesn’t get any better than this and is sooo delicious! Rob was the chef in charge for most of our thanksgiving turkey dinner this year and I think he even found this recipe incredibly easy to put together!!

Note: when we make this dish we cut the recipe in half otherwise it feeds an army!

Crockpot Stuffing

4 or 5 – mild italian fresh sausage links (pending size)
2 cups – chopped onions
1.5 cups – thinly sliced celery
1/4 cup – butter
1 tbsp – sage, crumbled
1 tsp – 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
1.5 cup – chicken stock

Large / Oval style crockpot
Cranberries

In a large frypan squish sausage out of casings, breaking up as you do. Fry until cooked through. Pour into a large bowl and set aside. In same frypan saute your onions and celery in butter until tender. Stir in sage, marjoram, salt, pepper and thyme. Pour this mixture into your bowl with your sausage adding in your bread cubes and parsley. Pour in your chicken stock and stir well to combine.

Spoon mixture into your crock pot. Cook on low for approx. 3-4 hours, stirring every hour. Sometimes we spray the crock pot with pam first to help ensure the stuffing doesn’t stick. This serves approx. 10.

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 colour!

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