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Slow cooker stuffing
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| Ingredients: | |
| 8-16 oz | ground pork sausage |
| 1 1/2 cup | chopped onion |
| 1 | garlic clove, minced |
| 1 1/2 cup | diced celery |
| 1 large | Granny Smith Apple, chopped ( you can leave skin on) |
| 12 cups | dried bread cubes, ( 13 oz bag) |
| 4 large leaves | fresh rubbed sage- diced |
| 1 teaspoon | sea salt, ( regulars salt also works) |
| 1/2 tsp | pepper |
| 2 tsp | poultry seasoning |
| 1 cup | butter |
| 2 cans (15 oz) | or one 33 oz box chicken broth |
| 1 cup | chopped pecans |
| 1/2 cup | golden raisins |
Directions:
1- place the bread cubes and pecans into a large mixing bowl and grease the crock of your slow cooker with butter or oil.
2- brown sausage. When the sausage is almost finished, add seasonings, onion, garlic, celery, Apple and raisins and sauté until sausage is done.
3- add sausage mixture to the bowl of bread crumbs
4- melt your butter and pour over the bread cube mixture. Mix gently
5- pour enough chicken broth to the bread cube mixture until it becomes moist( not mushy) while blending with a wooden spoon or hands. Save any unused brith to add late if needed.
6- transfer the mixture into your slow cooker and cook on low for 4-5 hours. Check at the 2 hour mark. If the middle is dry, add more broth.
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