1. Free up some of your oven space when cooking your holiday meal this year. Many recipes can be adapted for the slow cooker including stuffing (see this recipe), mashed potatoes – even some desserts!
2. Stale bread actually works best when making your Thanksgiving stuffing because the dry bread will absorb all of the delicious liquids in the recipe – and that means better flavor in the finished dish! In the weeks leading up to Thanksgiving, wrap up any day-old, leftover bread you might have and store it in the freezer. Then, when you are ready to make your stuffing, you’ll have the perfect amount of dry bread for your recipe.
Slow Cooker Sourdough Stuffing with Turkey Sausage and Apples
Prep time 45 minutes
Cook time 4 hours, 15 minutes
Ready in 5 hours
Makes 8-10 servings
Ingredients
- 1 1/2 Nature’s Promise Sourdough Loaves, cut into 1 1/2-inch cubes (each loaf is 16 ounces - you will need about 24 ounces total of sour dough bread cubes for this recipe)
- 1 cup (2 sticks) butter, divided
- 1 1/2 cups celery diced
- 1 1/2 cups onion, diced
- 8 ounce package Baby Bella mushrooms, sliced
- 1 pound uncooked Shady Brook Farms Turkey Italian Sausage (sweet), removed from casings
- 2 Gala apples, peeled, cored and diced (Hold in a bowl of cold water until ready to add to the stuffing to avoid oxidization)
- 1 cup walnuts, coarsely chopped
- 2 whole eggs, beaten
- 1/4 cup fresh Italian flat leaf parsley, chopped – plus additional for garnish if desired
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Bell’s poultry seasoning
- 1 teaspoon dry ground sage
- 1 teaspoon dry thyme
- 1/2 teaspoon dry marjoram
- 1 quart turkey or chicken stock
- 1 Reynolds Kitchens™ Slow Cooker Liner
Directions
1. One day ahead: Spread sourdough bread cubes on a baking sheet and allow the bread to sit uncovered so it gets stale and dry. Alternately, place the baking sheet of bread cubes in a 250°F oven for a few hours to dry out and harden if necessary.
2. Place stale or toasted bread cubes in a very large bowl.
3. In a large sauté pan, place half the butter, and melt over medium high heat. Add celery, onions and mushrooms and sauté for two minutes.
4. Add the uncooked turkey sausage meat that was removed from the casing and continue to cook until no longer pink, about three more minutes.
5. Remove from heat and add to the bowl with the bread and toss.
6. Melt the other half of the butter and stir into the mixture.
7. Add all other ingredients and toss again. Let stuffing sit in the bowl for 15 minutes to allow the bread to absorb some of the liquid, then toss one last time.
8. Line your large slow cooker with the Reynold’s Slow Cooker Liner and pour in the stuffing.
9. Cover the slow cooker and set temperature on high for two hours. Reduce to low and cook another two hours.
10. Pour stuffing into a serving bowl, toss and serve. Sprinkle with additional chopped parsley for garnish (if desired).
2. Place stale or toasted bread cubes in a very large bowl.
3. In a large sauté pan, place half the butter, and melt over medium high heat. Add celery, onions and mushrooms and sauté for two minutes.
4. Add the uncooked turkey sausage meat that was removed from the casing and continue to cook until no longer pink, about three more minutes.
5. Remove from heat and add to the bowl with the bread and toss.
6. Melt the other half of the butter and stir into the mixture.
7. Add all other ingredients and toss again. Let stuffing sit in the bowl for 15 minutes to allow the bread to absorb some of the liquid, then toss one last time.
8. Line your large slow cooker with the Reynold’s Slow Cooker Liner and pour in the stuffing.
9. Cover the slow cooker and set temperature on high for two hours. Reduce to low and cook another two hours.
10. Pour stuffing into a serving bowl, toss and serve. Sprinkle with additional chopped parsley for garnish (if desired).
Recipe by Martha Pesa of A Family Feast
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