Slow Cooker Sausage-Herb Stuffing
This Lighter Version of the Classic Side Saves Oven Space
Serves 12.
"SkinnyTaste Fast and Slow" author Gina Homolka shares a slow-cooker stuffing recipe for Thanksgiving.
"Hands down, my favorite part of Thanksgiving dinner is the stuffing. I like to make it in the slow cooker because it comes out extra moist with crisp edges. Prep perk: This comes in handy when you run out of oven space for large family gatherings. Because the lid of the slow cooker traps a lot of condensation, I place a kitchen towel under the cover, which catches the steam, so the stuffing doesn’t get mushy."
Ingredients
Cooking Directions
Spread the bread out onto a rimmed baking sheet and let it dry overnight. If you want to speed up the process, bake it in a 350°F oven for about 20 minutes, until the bread is dried out.
In a large nonstick skillet, melt the butter over medium heat. Add the celery, onion, sage, parsley, and thyme and cook, stirring occasionally, until soft, 5 to 8 minutes. Transfer to a large bowl.
In the same skillet, cook the sausage over medium heat, using a wooden spoon to break the meat into small pieces as it browns, about 10 minutes. Transfer the sausage to the bowl with the onion mixture. Add the bread and stir well. Add the broth, egg, salt, and pepper to taste and stir well.
Coat the inside of a slow cooker with cooking spray. Transfer the stuffing to the slow cooker, place a kitchen towel over the top, and cover. Cover and cook on low for 4 to 5 hours, until browned at the edges.
PER SERVING 2/3 cup
CALORIES 170
FAT 5.5 g
SATURATED FAT 2 g
CHOLESTEROL 45 mg
CARBOHYDRATE 20 g
FIBER 2.5 g
PROTEIN 10 g
SUGARS 2 g
SODIUM 483 mg
Reprinted from SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka. Photographs copyright © 2016 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Recipe Summary
Main Ingredients: french bread , butter , celery , onion , chicken broth ,