I have a fear of cooking Thanksgiving dinner. I can handle a few sides and a dessert, but doing it all? Plus the turkey? I’m out.
When the day comes that I’m forced to do it all on my own I might just have a heart attack. Making sure everything comes together perfectly, timing everything just right from start to finish, and serving a perfectly juicy and tender turkey….all under the pressure of guests? I’m not sure I can handle it. By then I better at least have a double oven!
I’m lucking out this year and we are heading to Brett’s Aunt’s house to have dinner with relatives, so I get to bring a side or two or a dessert. Whew!
Any guesses on what my favorite Thanksgiving dish is……
The stuffin’ of course! It is Thanksgiving dinner for me. I love it. And stuff my face with it. This Sausage, Apple & Sage Stuffing is where’s it at- savory, sweet, moist with a little crunch on the edges. Perfection. I love the addition of sausage (ooh, spicy sausage would be good too!) and sweet chunks of apples. Mmm, mmm, mmm.
And let’s just talk about how brilliant is it to prepare your stuffing in the slow cooker? One less thing to worry about making room for and timing just right in the oven. Seriously, brilliant!
What other slow cooker Thanksgiving recipes are out there that I need??? You know, for that one day I have to do it all and my slow cooker comes to the rescue.
Slow Cooker Sausage, Apple & Sage Stuffing
12 cups dried bread cubes
8 ounces ground pork or turkey sausage (I used turkey)
4 tbs butter, melted
1 1/2 cups Granny Smith green apples, chopped (no need to peel)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
2 tsp finely chopped fresh sage
1 tsp salt
1/2 tsp pepper
1/2 cup chicken broth plus 1/4 cup if desired
Brown the sausage, drain and place in the bottom of a (6qt or larger) slow cooker. Stir in the bread crumbs. Pour in melted butter toss toss together with sausage and breadcrumbs.
Place chopped apples, onion, celery, sage, salt and pepper over sausage and breadcrumbs, pour in chicken broth and toss everything together using two large spoons.
Cover and cook on high for 2-3 hours or until the bread is browned on top and vegetables are tender. Before serving you can stir in 1/4 cup extra broth if desired for extra moisture.