Slow Cooker Holiday Stuffing [RECIPE]

Good morning everyone!

Today I want to share with you a recipe that is so easy you can prep it in 15 minutes flat and 5 hours later you have a delicious crock pot of food. Holiday stuffing, let’s talk about it. Have you ever noticed that when it comes to stuffing people get a wee bit particular? Some people call it dressing while others call it stuffing. Some people prefer theirs cooked in a bird, while others swear by having dried cranberries. Some like cornbread based, and others prefer bread based. The list goes on and on. So when I was tasked with making the stuffing for Thanksgiving there was a moment of trepidation. “I cannot f*** this up” I thought, and giggled. Instead of improvising like I normally do, I turned to my new Skinny Taste: Fast And Slow cookbook to guide me. Using Italian chicken sausage, (so the stuffing wouldn’t be greasy), I followed this recipe to the precise measurements.

Now let me pause here and explain why this recipe is so great. I’ll paint the picture for you.

It was Thanksgiving. Living on the coast, our whole family was off hiking and lounging at the beach all morning. We were feeling lazy, sun-kissed, and relaxed. The last thing we wanted to do was spend hours in a kitchen cooking (myself included!). But I knew I needed to head back to the house first to get the stuffing going. My husband joined me and as I glanced over the recipe I sighed. Twenty minutes in the oven just to dry out the french bread? Pssh… who needs to do that?! “We’ll just chop it up and toss it in the crock pot” I said to my husband and in it went. We sauteed the meat and vegetables, mixed in the broth and herbs, cranked on the slow cooker to low, and away it went. Hours later I stood in front of the crock pot worrying that my impatience would bite me in the behind. Yet… the stuffing came out soft and perfect. (Note: if you prefer your stuffing crispy, then make sure your bread is stale. Otherwise, be lazy like me and just toss it in!).

We scooped the stuffing into a giant bowl and set it on the table. All throughout the meal everyone kept asking for seconds… and then thirds. As my big brother scooped more food onto his plate he said, “who made the stuffing? This is absolutely dynamite!”. I raised my hands in a victory dance and grinned. I’m telling y’all, this stuffing recipe will be a HUGE hit at your next holiday gathering. Go ahead and give it a try. I apologize for the lack of a decent picture. The stuffing is located to the left, just above the turkey in the picture. Enjoy this wonderful holiday recipe everyone and keep on cooking! 🙂

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Skinny Taste Slow Cooker Stuffing

Yields: 12 servings, 170 calories per serving (about 2/3 cup)

Ingredients:

  • 14 ounces (or one loaf) of french bread, cut into 1/2-inch cubes
  • 1 ½ tablespoons unsalted butter
  • 1 ¾ cup chopped celery (about 4 stalks)
  • 1 ½ cups chopped yellow onion
  • ¼ cup chopped sage
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 14 ounces (1 pack) sweet Italian chicken sausage, casings removed
  • 1 ¾ cups reduced sodium chicken broth
  • 1 large egg, beaten
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Cooking spray

Instructions:

  1. For crispy stuffing: spread bread out on a baking sheet and let it dry overnight. For soft stuffing, simply chop and toss into the slow cooker.
  2. In a large skillet, melt the butter over medium heat. Add the celery, onion, sage, parsley, thyme and cook stirring occasionally until soft, about 5-8 minutes. Transfer to a large bowl.
  3. In the same skillet cook the sausage over medium heat until it browns, about 10 minutes. Transfer the sausage into the large bowl with the onions. Dump everything into the slow cooker with the bread and mix well. Add the broth, egg, salt, and black pepper and stir well.
  4. Cover and cook on LOW for 4 to 5 hours and serve!

 

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