Slow Cooker Sausage Stuffing

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 1 cup Celery
  • 1/4 cup Flat leaf italian parsley, fresh
  • 1 Vidalia or yellow onion, diced small (about 2 cups, large sweet

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 one pound loaf French bread

• Dairy

  • 1/2 cup Butter, unsalted

Found on averiecooks.com

Description

Ingredients

• one pound loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours
• 1/2 cup (1 stick) unsalted butter, diced into 1/4-inch pieces
• 1 extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)
• 1 cup celery, diced small
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 1/2 cups low-sodium chicken broth
• 1 pound ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)
• 1/4 cup fresh flat-leaf Italian parsley, or to taste

Directions

• Place bread inside a 6-quart slow cooker thats been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight). The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine. Evenly crumble the sausage in small, bite-sized pieces over the bread mixture. Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done. Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste. Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal). Stuffing will keep airtight in the fridge for up to 5 days.