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Slow Cooker Apple Sausage Stuffing
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- #20292
Sweet and savory stuffing can be a Thanksgiving game changer. Slow cooked apples and pork sausage makes an absolutely stand-out stuffing that's miles ahead of the boxed stuff.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
5 comments
ingredients
8 ounces ground pork sausage
1 1/2 cup chopped onion
1 1/2 cup diced celery
1 1/2 cup chopped granny smith apples
12 cups dried bread cubes
1 1/2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1 cup butter, melted
directions
Grease the inside of the crock pot.
Heat a skillet over medium heat. Add the pork sausage and cook, stirring, until well browned. Drain off any excess grease.
Combine the sausage and remaining ingredients (except the butter and broth) in the crock pot. Combine the butter and broth in a measuring cup and set aside.
Drizzle the broth mixture evenly over the stuffing, stirring the stuffing gently to coat in the broth.
Cover the crock pot and cook on low heat for 4 hours. Fluff the mixture with a fork before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Try different types of bread for different textures.
Add dried fruits like cranberries or raisins for a touch of sweetness.
Toast the bread cubes in the oven for a few minutes before adding them to the stuffing for extra crunch.
To enhance the savory flavors, saute the onions and celery before adding them to the crockpot.
Add a splash of apple cider or white wine to the broth mixture for extra flavor.
For a spicier kick, include diced jalapenos or crushed red pepper flakes (or use a spicy sausage).
Make sure to fluff the stuffing gently before serving.
Adjust the seasoning to taste; you might want some extra salt or pepper depending on how seasoned your chicken broth is.
Using homemade chicken broth or stock can significantly improve the flavor of your stuffing.
common recipe questions
What type of bread is best to use for stuffing?
Stale bread or day-old bread works best for stuffing as it absorbs moisture without becoming mushy. A mix of white and whole grain or artisan breads adds texture and flavor.
Can I use a different type of sausage?
You can substitute pork sausage with Italian sausage, turkey sausage, chicken sausage, or even vegetarian sausage if you prefer.
What if I don't have Granny Smith apples?
If Granny Smith apples are not available, other tart apples such as Honeycrisp or Braeburn can provide a similar flavor, but avoid sweet varieties like Red Delicious.
Is it necessary to use a slow cooker?
You can make this stuffing in an oven if you prefer. Bake it in a covered dish at 350 degrees F for approximately 30-40 minutes.
Can I prepare this stuffing ahead of time?
You can prepare the mixture a day ahead, store it in the fridge, and then cook it in the slow cooker (allowing enough time for it to cook before you need to serve it) or bake it in the oven when you're ready to serve.
How can I make this stuffing gluten-free?
To make gluten-free stuffing, use gluten-free bread cubes. Make sure the other ingredients used are also gluten-free.
What herbs can I add for more flavor?
You can add thyme, parsley, or rosemary to complement the sage.
Can I use fresh sage instead of dried?
You can use fresh sage, you'll need to increase the amount as dried herbs are more concentrated. You'll need about 1/4 cup of finely minced fresh sage in place of the 1 1/2 teaspoons of rubbed sage.
How do I know when the stuffing is done?
The stuffing is done when it is heated through, the edges are slightly crispy, and it has absorbed all the liquid.
How do I store leftovers?
Store leftovers in the fridge in an airtight container for up to 3 days.
Can I freeze leftover stuffing?
You can freeze leftover stuffing. Let it cool completely, then pack it in airtight containers or freezer bags. It will keep for about 2-3 months in the freezer.
How do I reheat stuffing?
To reheat frozen stuffing, thaw it in the refrigerator overnight. Reheat it in the oven at 350 degrees F until heated through, adding a little broth if it seems dry.
tools needed
Crock Pot: For slow cooking the stuffing. Grease the inside to prevent sticking.
Skillet: Used for browning the pork sausage over medium heat. A heavy-bottomed skillet is recommended for even cooking.
Measuring Cups and Spoons: For measuring ingredients such as the onion, celery, sage, and salt.
Spatula or Wooden Spoon: For stirring the ingredients together.
Fork: For fluffing the stuffing before serving.
Cutting Board and Sharp Knife: For chopping the onion, celery, granny smith apples, and any other ingredients.
nutrition data
351 calories, 25 grams fat, 26 grams carbohydrates, 7 grams protein per serving.
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see more thanksgiving stuffing or dressing recipes
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reviews & comments
November 20, 2011
Note to use of Margarine/Butter and Broth...Before putting the stuffing in the Crock Pot or Slow Cooker use the Margarine or butter to coat the cooker then place stuffing. Pour the broth over the stuffing and allow to cook as directed. This is a great dish to take to the company dinner since it can cook all morning and is hot for lunch!
I too would like to know why the broth and butter are not added.
November 22, 2007
The recipe was time consuming but all stuffings are, and I make my own bread crumbs. The recipe drops the ball the way it is written. It says to Combine all ingredients except butter and broth but never tells you when to put them in. Thank goodness I am not a new or inexperienced cook. I add them later after the onions and celery cook for awhile.
November 17, 2007
This is the BEST and EASIEST stuffing recipe ever!! I have put this in the bird, and have made it on the side-either way it's great!! You just mix everything together and throw it in...I don't even use the crockpot! It's a winner!!
help! what do you do with the broth & butter? do you add it on top, when?
I don't know about the broth timing..but its thanksgiving tomorrow and I'm going to wing it and them last.?? This sounds good though.
What do we do with the butter and the broth?
What do you do with the butter and broth? Your instructions state to combine all ingredients except those two but then never explains what to do with them. Are they added later?
November 26, 2004
Almost everyone enjoyed this on Thanksgiving. There are a lot of onions, so the person that doesn't like heavy onions was disappointed. Otherwise it went over well. Nice and moist.