Free up valuable oven space this Thanksgiving with this Slow Cooker Sausage Cornbread Dressing. It's loaded with Italian sausage and lots of flavor from onion, celery, and sage.
Course Side Dish
Cuisine Southern
Keyword crock pot, Thanksgiving
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 10servings
Ingredients
1poundJohnsonville Italian ground sausage(hot, mild, or sweet)
4tablespoonsbutter
3celery stalks,finely chopped
2medium sweet onions,chopped
1tablespoondried sage
1/2teaspoondried thyme
2tablespoonschopped fresh parsley
1(9-inch) cornbread(1 to 2 days old), crumbled
3slicestoast from white bread,torn into small pieces
2eggs,lightly beaten
2 1/2to 3 cups chicken broth
1/2teaspoonsalt
1/2teaspoonpepper
1 1/2tablespoonsbutter,cut into slivers
Instructions
Brown sausage in a large skillet over medium-high heat, breaking it into pieces as it cooks. once no longer pink, remove sausage from skillet with a slotted spoon and place in a large bowl.
Add butter to grease in skillet and cook celery and onion until soft, about 5 minutes.
Add sage, thyme, and parsley to skillet and season onion/celery mixture with salt and pepper. Add mixture to bowl with sausage.
Add toast pieces and crumbled cornbread to bowl. Stir to combine.
Add eggs, 2 cups broth, salt and pepper and stir well. Add up to 1 cup more chicken broth to get mixture very moist.
Transfer mixture to a greased 6-quart slow cooker.