Crock Pot Sausage n' Bread Stuffing

Name: Crock Pot Sausage n'' Bread Stuffing Recipe
Yield: 16
Ingredients: Package of frozen sausage meat 13 oz. 375 g thawed; Herb seasoned croutons 10 cups 2.5 L; Chopped onion 2 cups 500 mL; Raisins 1/4 cup; Chopped celery with leaves 2 cups 500 mL; Butter 1/2 cup 125 mL; Chopped fresh parsley 1/2 cup 125 mL; or dried 2 tbsp. 30 mL flakes); Dried sage 2 tsp. 10 mL; Dried thyme 1 tsp. 5 mL; Dried poultry seasoning 1 tsp. 5 mL; White Pepper sprinkle; Chicken broth 10 oz. 284 mL; Hot water approximately 1/2 cup 125 mL; Hard margarine (or butter) 1 tbsp. 15 mL

Number of Servings: 16

Ingredients

Package of frozen sausage meat, 13 oz. 375 g thawed Herb seasoned croutons 10 cups 2.5 L Chopped onion 2 cups 500 mL Raisins 1/4 cupChopped celery, with leaves 2 cups 500 mL Butter 1/2 cup 125 mL Chopped fresh parsley , 1/2 cup 125 mL or dried 2 tbsp. 30 mL, flakes) Dried sage 2 tsp. 10 mL Dried thyme 1 tsp. 5 mL Dried poultry seasoning 1 tsp. 5 mL White Pepper, sprinkle Chicken broth 10 oz. 284 mL Hot water, approximately 1/2 cup 125 mL Hard margarine (or butter) 1 tbsp. 15 mL

Directions

Scramble-fry sausage in large frying pan until browned. Drain. Turn into large bowl.
Add raisins and croutons. Stir.
Sauté onion and celery in first amount of margarine in same frying pan for about 10 minutes until soft.
Add next 5 ingredients. Stir. Add to sausage mixture. Stir.

Drizzle with chicken broth and enough hot water until stuffing is moist and holds together when squeezed.
Mixture should not be mushy.

Grease inside liner of 3 1/2 to 4 quart (3.5 to 4 L) slow cooker with second amount of margarine. Lightly pack stuffing into liner. Cover. Cook on Low for about 2 hours until heated through and flavours are blended.

Yeilds: 7 3/4 cups

Number of Servings: 16

Recipe submitted by SparkPeople user OKANOG.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 290.9
Total Fat: 19.5 g
Cholesterol: 39.0 mg
Sodium: 741.5 mg
Total Carbs: 21.0 g
Dietary Fiber: 2.1 g
Protein: 8.1 g

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