Easy Crockpot Cornbread Dressing |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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I started making this stuffing a couple of years ago for Thanksgiving. I usually double this for our large extended family. I absolutely love the ease of preparation and all of the flavors in this dish! I'll never go back to traditional again! Read more ! Ingredients:
4 tablespoons butter |
8 ounces ground pork sausage |
1 cup chopped onion |
1 cup chopped celery |
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley flakes |
1 pkg. (16 oz.) seasoned cornbread dressing crumbs |
1 teaspoon poultry seasoning |
1/2 teaspoon rubbed sage |
2 1/2 cups chicken broth |
salt and pepper to taste |
1 egg slightly beaten |
1/2 cup sweetened dried cranberries |
1 cup diced apples |
Directions:
1. Butter a slow cooker or spray with nonstick baking spray.
2. In skillet, melt butter and add sausage, cooking and breaking up until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender.
3. Add parsley, poultry seasoning and sage.
4. In a mixing bowl, combine the sausage and vegatable mixture with the cornbread dressing crumbs.
5. Stir until blended; add chicken broth.
6. Add salt and pepper to taste and blend well.
7. Blend in the lightly beaten egg, cranberries and apples.
8. Spoon into prepared slow cooker, do not pack down.
9. Cover and cook on high for 45 minutes. Reduce heat to Low and cook for 3 1/2 to 4 1/2 hours longer.
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