Crock Pot Thursday: Sausage Stuffing

• Meat

  • 1/2 lb Sausage, hot
  • 1 lb Sausage, mild

• Produce

  • 2 1/2 cups Celery
  • 1 tbsp Garlic
  • 1 1/2 cups Onions
  • 1 cup Parsley, fresh

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 2 1/2 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Red pepper flakes

• Bread & Baked Goods

  • 12 cups Bread cubes

• Dairy

  • 3 tbsp Butter

Found on funnyisfamily.com

Description

Ingredients

• 12 cups bread cubes
• 2½-3 cups chicken stock
• 3 large well beaten eggs
• 3 tbsp butter
• 2½-3 cups chopped celery
• 1½ cups chopped onions
• 1 tbsp minced garlic
• ½ lb hot sausage
• 1 lb mild sausage
• 1 cup fresh chopped parsley
• ½ tsp black pepper
• 1 tsp crushed red pepper flakes

Directions

• Combine bread cubes, beaten eggs, and chicken stock to get those bread cubes nice and moist. Moist. I love how that word bothers so many people. Moist.
• Melt the butter in a pan and add the celery, onion, and garlic. Let the vegetables soften, but do not let them brown.
• Take the veggies out and brown up the sausage. Mix the two kinds of sausage so the flavors meld nicely. If you dont want your stuffing to have any kick, using all regular sausage is fine. The spicier it is, the less you have to share with the kids. Think about it.
• When the sausage is brown, add the vegetables back in with the sausage. Add parsley, black pepper, and red pepper flakes. Add all of this goodness to the bread cubes and mix.
• Cook on high for 1½ hours. This recipe can also be baked in the oven at 350 for 1 to 1½ hours.