We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Slow Cooker Sourdough Stuffing with Turkey Sausage and Apples
Free up oven space this Thanksgiving and make this delicious Slow Cooker Sourdough Stuffing with Turkey Sausage and Apples in your crockpot instead!
Ingredients
2 large Sourdough loaves, cut into 1 1/2-inch cubes (each loaf is typically 16 ounces – you will need about 24 ounces total of sour dough bread cubes for this recipe)
1 cup (2 sticks) unsalted butter, divided
1 1/2 cups celery diced
1 1/2 cups onion, diced
8 ounce package Baby Bella/Crimini mushrooms, sliced
1 pound uncooked turkey Italian sausage (sweet), removed from casings
2 Gala apples, peeled, cored and diced (Hold in a bowl of cold water until ready to add to the stuffing to avoid oxidization)
1 cup walnuts, coarsely chopped
2 whole eggs, beaten
1/4 cup fresh Italian flat leaf parsley, chopped – plus additional for garnish if desired
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons Bell’s poultry seasoning
1 teaspoon dry ground sage
1 teaspoon dry thyme
1/2 teaspoon dry marjoram
1 quart turkey or chicken stock
Supplies
A larger slow cooker (5-quart size or larger)
1 large slow cooker liner (optional)
Instructions
- One day ahead: Spread sourdough bread cubes on a baking sheet and allow the bread to sit uncovered so it gets stale and dry. Alternately, place the baking sheet of bread cubes in a 250 F degree oven for a few hours to dry out and harden if necessary.
- Place stale or toasted bread cubes in a very large bowl.
- In a large sauté pan, place half the butter, and melt over medium high heat. Add celery, onions and mushrooms and sauté for two minutes.
- Add the uncooked turkey sausage meat that was removed from the casing and continue to cook until no longer pink, about three more minutes.
- Remove from heat and add to the bowl with the bread and toss.
- Melt the other half of the butter and stir into the mixture.
- Add all other ingredients and toss again. Let stuffing sit in the bowl for 15 minutes to allow the bread to absorb some of the liquid, then toss one last time.
- Line your large slow cooker with the liner, then pour in the stuffing.
- Cover the slow cooker and set temperature on high for two hours. Reduce to low and cook another two hours.
- Pour stuffing into a serving bowl, toss and serve. Sprinkle with additional chopped parsley for garnish (if desired.)
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
