Crock Pot Sausage n' Bread Stuffing

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

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.