I’ve got lots coming up for them, guys. Get out your stretchy pants. Or practice some form of self control, it’s totally up to you.
How was your weekend? I made so many cozy foods and hung out in the mountains with bffs for our bud Wes’ birthday, and it was a really nice awesome epic weekend without too much craziness but just the right amount of fun and beer and friends.
I hope your weekend was as much fun!
Let’s get right to Thanksgiving. It’s 3 weeks from Thursday, can you believe it? If you don’t celebrate Thanksgiving, please don’t worry. You’ll still want to make this stuffing every day of your life.
I made this last weekend when we went to the mountains in VA with Jay’s comedy buddies, and we decided to have a Friendsgiving because WHY NOT. It was perfect and fun, and a great excuse to bust out the slow cooker!
A lot of you have told me that slow cookers are a great vessel for stuffing, and you were right! As promised, I didn’t do any of that sauteeing THEN putting crap in the slow cooker. NO SIR. I did cook the sausage first to make it crispy and delicious, and made almost the whole thing 2 days in advance. Then, when I was ready to “cook,” I dumped everything in the slow cooker, wandered off, and BOOM! Stuffing. It was delish.
You need bread – a big loaf of crunchy bread. You also need chicken stock, an apple, an onion, celery, rosemary, and sausage, if you’re into that kind of thing. ANY kind of sausage you like would be good! Chicken sausage, spicy Italian…go nuts!
I had some random browning celery sticks, but if you use fresh celery that’s fine too, I won’t tell. Cut the sticks into strips, then the strips into little bits. I like small veg in stuffing, but you can make yours larger if you’d like!
Heat a skillet to medium-high heat for the sausage. Remove any casing, and cook the sausage for 15 – 20 minutes until the sausage is browned and cooked through, using a spoon to break up the sausage into small bits.
I cooked this for about 3 hours on high, stirring every 30 minutes or so, then pressing the mixture down to help it stick together. You can skip the stirring, but you might end up with some really crispy bits on the bottom and mushy bits in the center – that’s really up to you, though.
So that’s it! Cook, stir, press down, repeat. If your stuffing seems dry, drizzle in a little more stock – not too much though! Since the slow cooker is covered, the vegetables will release some liquid and not dry out like a roasted stuffing would, so just add a little bit at a time.
I served this straight from the Crock Pot, which was handy for not dirtying another dish, but you could tryyyyyy to extract this kind of in one piece if you want. Since there isn’t much fat and no egg like some recipes call for, the stuffing is more loose – hence, why it’s a nice idea to use a spoon to press it together as it cooks.
- 1 whole loaf crusty bread, cut into cubes (5-6 cups when cut)
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 teaspoon dried rosemary
- 1 pound sausage, any kind
- 1 - 2 cups chicken stock
- 1 apple, diced
- If you can, let the bread cubes dry in a bowl or the slow cooker uncovered for 2-3 days before making stuffing.
- Preheat a large skillet to medium-high. Add the sausage and cook for 15 - 20 minutes, breaking up with a spoon, until the sausage is crumbly, browned, and cooked through.
- Add the bread cubes, celery, onion, rosemary, and sausage to the slow cooker. Drizzle with 1/2 cup stock, and stir - add more stock if the stuffing seems dry. Press the stuffing into the slow cooker with the back of a spoon, then cover and cook on high for 3 - 4 hours, until the stuffing is slightly crusty on the edges.
- While cooking, stir the stuffing ever 45 minutes or so, pressing back down each time you do so. 1 hour before serving, add the apple to the stuffing and stir - add more stock if the stuffing seems dry, then press back down until ready to serve.