I’ve been in charge of the stuffing for the last six or seven years and I’ve always made it the same way with apples, onions, and the boxed bread cubes with the herb and spice pouch. I mean, it tasted good (duh–I made it), but there wasn’t anything special about it. So, this year I decided to do some research and find a recipe that let me make everything from scratch (I’ve become really adamant about that in most of my cooking) and that got rave reviews from other people. I came across this one on AllRecipes.com, which has been my favorite recipe site since high school, and I had to make it because it got a 5-star rating with over 1,800 reviews.
I tailored the recipe based off my preferences and what I had on hand, but feel free to check out the original recipe (I include the link below) and make it the way the poster did or make your own adjustments.
Sausage, Apple, and Cranberry Slow Cooker Stuffing
adapted from AllRecipes.com
5 1/2 cups cubed white bread
1 pound ground turkey sausage
1 cup onion, chopped
3/4 cup celery, chopped
5 tsp fresh sage
3 tsp fresh rosemary
1 Granny Smith apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
3/4 cup chicken stock
4 tbsp unsalted butter, melted
- Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted (it took me more like 8-9 minutes). Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, and rosemary; cook, stirring, for 2-3 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with chicken stock and melted butter, and mix gently. Lightly pack into into the slow cooker bowl. At this point, you can put the slow cooker bowl into the fridge or you can cook it right away.
- Cook on high for 45 minutes then on low for 4-8 hours. When done, fluff it up with a fork and serve.