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Slow Cooker Sausage, Chestnut, and Herb Stuffing
Print Recipe
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1/2 pound ground sausage
  • 1 small onion, finely chopped
  • 2 celery ribs, diced
  • 1 cup roasted chestnuts, roughly chopped
  • 5 cups cubed day-old bread
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups chicken broth
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and set the sausage aside.
  • Add the onion and celery to the same skillet. Cook for 3 to 4 minutes until the vegetables soften.
  • In a large mixing bowl, combine the bread cubes, cooked sausage, onion and celery mixture, chestnuts, sage, thyme, parsley, salt, and pepper.
  • Pour the chicken broth and melted butter over the bread mixture. Stir gently until everything is evenly moistened.
  • Transfer the mixture to the slow cooker. Cover and cook on low for 3 to 4 hours until the stuffing is heated through and lightly set at the edges.

Notes

Use day-old bread so the stuffing holds its shape without turning mushy. If the mixture looks dry after two hours, add a splash more broth. Leftovers reheat well in the microwave with a damp paper towel over the top to keep them moist.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl