A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Sausage And Corn Bread Stuffing
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- #58651
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 pound bulk pork sausage
1 cup chopped onion
3 cups chicken broth
1 package (16 ounce size) cornbread stuffing mix
1/2 cup butter, melted
directions
Grease the inside of the crock pot.
In a skillet over medium-high heat, cook the sausage and onion, stirring frequently, until the sausage is cooked. Drain off any excess grease.
Add the chicken broth to the skillet and bring to a boil. Turn off the heat and let cool for a minute.
Carefully pour the sausage and broth mixture into the crock pot. Stir in the stuffing mix and melted butter, mixing just until the stuffing mix is coated in the broth.
Cover the crock pot and cook on low heat for 4-5 hours or until the stuffing is cooked though. Serve hot.
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.nutrition data
465 calories, 30 grams fat, 37 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
November 26, 2007
For the first time in 40 years, we had a deep fried turkey with friends, and it was AWESOME! Of course, it meant no gravy or dressing. But no! I used this recipe, but I set the slow cooker on high for 45 minutes, low for the 3 hours, because I wanted to get it done. It was WONDERFUL!