Slow-Cooked Sausage Dressing
Total TimePrep: 20 min. Cook: 3 hours
Made this for Thanksgiving and it was scarfed up by my husband's large family, all of whom love stuffing. I left out the sausage because they are traditionalists when it comes to stuffing, but when it's just my family and me I will try it with the sausage. The fact that it is made in a slow cooker makes it super convenient for a large meal like Thanksgiving as you can make it ahead and just let it cook so you can concentrate on the last minute dishes. I also think the apples give it a lovely flavor and help keep it moist. The sage and butter add great taste too!
I used turkey sausage to lower the saturated fat -- turned out great.Might consider turning more than once, because the stuffing on the bottom was crispy....might be nice to have more of it be crispy...
I made this for my thanksgiving meal yesterday. My husbands comment was this is the only dressing you are going to make from now on. It turned out perfect. I did subsitite the pecans with dried cranberries because we are now big pecan fans. I cooked it for 3 hrs like some of the other reviews suggested. I didn't change anything else. this is now my stuffing recipe.
This was an easy and delicious dressing. We eliminated the pecans because they are not a favorite in my household. I do like the suggestion of the dried cranberries though and will try that next time.
This was great! Very easy. The apples cooked down and just gave an extra layer of flavor without being overpowering. Awesome dish!
Sounds awesome. This is my 1st Thanksgiving where I am cooking and with my dad being allergic to chicken and turkey its hard to find things without that stuff in there. So instead of chicken broth I am going to use vegetable broth. Thank you for sharing your recipe.
This dressing is excellent and easy. I made it exactly as is, but think I'd replace the pecans w/ dried cranberries when I make it again. Cooked it on low for 4 hours which was too long, so will reduce it down to 3 hours the next time. Very tasty and a great leftover too! Keeper.....
This is very similar to the way I make stuffing, but I use pre-cooked turkey breakfast sausage, chopped, instead of the bulk sausage, and I use poultry seasoning instead of just the sage. I place several paper towels under the lid to absorb some of the steam. They get replaced with fresh ones when they become too wet. You could also use a tea towel.
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