Slow Cooker Sage and Onion Stuffing

Name: Slow Cooker Sage and Onion Stuffing
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Ingredients: ½ stick butter; 1 small onion, chopped; 1 (12 ounce) package sage-flavored bulk sausage; 3 (14.5 ounce) cans chicken broth; 2 large eggs; 3 teaspoons dried sage; 1 (1 pound) loaf stale bread, cut into cubes; 2 stalks celery, chopped

Rating: 2.5 stars

2 Ratings
2 Reviews
1 Photo

This wonderful moist and flavorful stuffing is cooked in a slow cooker to free up precious oven space.

By Danilee

Gallery

Recipe Summary

prep:

15 mins

cook:

4 hrs 10 mins

total:

4 hrs 25 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

½ stick butter
1 small onion, chopped
1 (12 ounce) package sage-flavored bulk sausage
3 (14.5 ounce) cans chicken broth
2 large eggs
3 teaspoons dried sage
1 (1 pound) loaf stale bread, cut into cubes
2 stalks celery, chopped

Directions

Step 1

Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes.

Advertisement
Step 2

Whisk chicken broth, eggs, and sage together in a bowl.
Step 3

Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
Step 4

Cook on Low until flavors combine, about 4 hours.

Cook's Note:

If you want it crunchy, transfer to a baking dish after step 4 and bake until top is crisp.

Nutrition Facts

Per Serving:

274 calories; 14.6 g total fat; 71 mg cholesterol; 1151 mg sodium. 24.9 g carbohydrates; 10 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

Darla Ferrara

11/22/2018

I used one and a half can of broth and it turned out nice. Not too soggy and not too dry. Read More

Most helpful critical review

lutzflcat

10/31/2018

10.30.18 Yes 43-1/2 oz of broth is a lot. It didn t moisten the bread the bread was swimming in liquid. After 2 hours on low it looked the same as when I put it in the pot. I then set the cooker to medium checked again at 1 more hour (now at 3) same thing. I scooped out as much of the broth as I could increased the temp to high set for another 1-1/2 hours (now at a total of 4-1/2 hours cooking) I then used a slotted spoon and put the stuffing into a casserole dish baked at 375ºF for 1 hr 15 mins trying to bake off the moisture but still ended up with a dish of mushy stuffing. The problem here is simple: TOO MUCH BROTH! All of the ingredients are complementary traditional stuffing ingredients but they need the right measurements. A lot of time went into preparation not to mention the actual cost. This was a huge disappointment. Read More

2 Ratings