Slow Cooker Sausage Cornbread Dressing
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.
Servings 10 servings
Ingredients
- 1 pound Johnsonville Italian ground sausage (hot, mild, or sweet)
- 4 tablespoons butter
- 3 celery stalks, finely chopped
- 2 medium sweet onions, chopped
- 1 tablespoon dried sage
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 (9-inch) cornbread (1 to 2 days old), crumbled
- 3 slices toast from white bread, torn into small pieces
- 2 eggs, lightly beaten
- 2 1/2 to 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons butter, 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.
- Scatter butter pieces on top.
- Cover and cook on LOW for 3 to 4 hours.
Nutrition
Calories: 364kcal