Slow Cooker Sage and Onion Stuffing

Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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:
10
Yield:
10 servings
Nutrition Info
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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

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

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

  • 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; protein 10g; carbohydrates 24.9g; fat 14.6g; cholesterol 71.3mg; sodium 1151.4mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Darla Ferrara
Rating: 4 stars
11/23/2018
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
Allstar
Rating: 1 stars
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
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Darla Ferrara
Rating: 4 stars
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
lutzflcat
Allstar
Rating: 1 stars
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
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/09/2021