Ok, so maybe I’m a month late to the game on posting this one, but better late than never right? I figure stuffing is pretty versatile and you don’t necessarily need to wait until next Thanksgiving to make. Serve it up with some pork chops or stuff it inside some chicken breasts. The way I see it, you can’t go wrong with stuffing, ever. Hopefully everyone had a fantastic holiday filled with lots of fun, food and family. See you peeps in 2013! Cheers!
Sausage-Apple Slow Cooker Stuffing
- 1 bag of seasoned croutons
- 1-1/2 pounds spicy chicken sausage, casings removed, browned and drained
- 3 tablespoons butter, melted
- 1 Granny Smith apple, diced (no need to peel) you could also use 1 cup of craisins
- 2 small onions, diced
- 4 celery ribs, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
Brown the sausage on the stovetop and drain. (I browned the sausage and chopped all the other ingredients the night before.) Toss the croutons and sausage together in your slow cooker, and pour in the melted butter. Add apples, vegetables, and seasonings. Use two large spoons to toss the ingredients and disperse the spices. Pour in the chicken broth, and stir gently to coat bread and veggies with broth. Cover and cook on high for 2 to 3 hours, checking occasionally. Stir well, and keep on the warm setting until meal time.