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

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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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

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

Reviews (2)

Read More Reviews

Most helpful positive review

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

Most helpful critical review

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
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
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
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
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