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Slow Cooker Classic Thanksgiving Stuffing

Try this space-saving recipe!

Those of you who have read Bedazzled Dreamer should be familiar with Shelby and Shane’s Thanksgiving feast for their friends and families.

If you’re not, here’s a short paragraph mentioning Shelby and Shane’s two distinct slow cooker stuffings:

“Shane and I prepped and baked the turkeys. They sit on the countertop covered in foil. Our two different stuffings cook in the slow cookers as I layer sliced sweet and Yukon gold potatoes in two casserole dishes.”

Here’s the delicious, moist recipe, which I prepared last year, to save space in you oven for a potato casserole or your favored, vegetable side dish:

Ingredients

Serves 10 to 12

  • Vegetable oil or similar spray
  • 2 lbs. high-quality white sandwich bread, cut into 1/2-inch cubes (I prefer: Arnold’s Country Classics Country White or Pepperidge Farm Farmhouse Hearty White.)
  • 12 ounces of your favored sausage, removed from its casing (I prefer turkey sausage.)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 onions, minced
  • 3 celery ribs, minced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried
  • 2 tablespoons fresh sage or 2 teaspoons dried
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread over two rimmed baking sheets and bake, shaking pans occasionally, until edges have dried but center are slightly moist, about 45 minutes, switching baking sheets halfway through baking. Let bread cool for 10 minutes; transfer to a very large bowl. (I do this step the day before and place the bread cubes back into their bags or a plastic zip-lock bag.) Remember, it’s all about saving oven space.
  2. Place a medium-sized slow cooker bag in the slow cooker and coat with vegetable oil spray.
  3. Brown sausage well in a 12-inch skillet over medium-high heat, breaking up large pieces with wooden spoon, about 5 minutes; transfer to bowl with dried bread.
  4. Add butter to sausage drippings left in pan and melt over medium-high heat. Add onions, celery, thyme, and sage and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in 1/2 cup broth, scraping up any browned bits; transfer to bowl with bread.
  5. Whisk remaining 2 cups of broth, eggs, salt, and pepper together, then pour over bread mixture and toss gently to incorporate; transfer to prepared slow cooker. Cover and cook until stuffing is heated through, about 4 hours on low.
  6. Let stuffing cool for 10 minutes before serving. (This dish can be held on the warm setting for 1 to 2 hours before serving.)
  7. Enjoy!

Over To You

If you tried this recipe, I would love to hear from you. Did you find it to be an oven space-saver. Did you find it to be as delicious and moist as I do? Email me at: dk@deborahkingbooks.com