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Slow Cooker Stuffing

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Serves 8

Sometimes the best foods take a little extra time.


1 egg
1 onion, (chopped)
3/4 teaspoon ground black pepper
1 lb sandwich bread, (torn into small bits)
1 teaspoon dried sage
1/2 teaspoon kosher salt
1 1/2 cups chicken broth
3/4 cups chopped celery ribs
8 oz breakfast sausage, (casing removed)
3 tablespoons unsalted butter
1 teaspoon dried thyme
1 tablespoon cooking oil


  1. Preheat oven to 300° F. Arrange bread on baking sheet. Bake for 25-30 minutes.
  2. Pour cooking oil in a skillet. Heat to medium-high.
  3. Add sausage and cook until browned. Break sausage into small chunks. Drain oil and add bread. Stir together. Transfer to a bowl.
  4. Use the same skillet and reduce heat to medium. Add butter and melt. Add celery, thyme, chopped onions and sage. Saute ingredients together.
  5. Pour in 1/3 cup chicken broth. Stir together and bring to a boil. After boiling, remove skillet from heat and pour over bread mixture.
  6. In a separate bowl, whisk together egg, salt, remaining broth and pepper. Pour mixture over stuffing and toss together until well combined.
  7. Transfer stuffing to slow cooker. Cover and cook for 4 hours on low heat.
Course: Side
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