Slow Cooker Pear and Sausage Stuffing
Free Up Oven Space with This Holiday Side
Make holiday prep easier without sacrificing flavor with Slow Cooker Pear and Sausage Stuffing. Juicy pears and tart cranberries bring a sweet contrast to savory sausage and herbs, while the slow cooker does all the work — freeing up valuable oven space. Moist, flavorful, and perfectly comforting, this stuffing is a standout side that will keep guests coming back for seconds.
Ingredients
- 2 16 oz. Jones Dairy Farm All Natural Pork Sausage Rolls
- 4 tablespoons butter
- 1 yellow onion, chopped
- 10-12 cups dry bread cubes*
- 1 teaspoon rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 pears, cored and diced
- 1 cup dried cranberries
- 3 eggs
- 2 cups chicken broth
Directions
In large skillet, brown sausage until cooked through, breaking it up as it cooks. Drain excess grease and set sausage aside.
Wipe out pan and add butter over medium heat. Add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm.
In large bowl, toss bread cubes with sage, poultry seasoning, salt, pepper, diced pears and cranberries. Add sausage mixture and stir to combine. Whisk eggs and chicken broth together and pour over bread mixture. Stir to combine.
Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongy.
*To dry out bread:
Cut bread into 1-inch cubes and place on baking sheet. Bake about 15 minutes at 400˚F. Bread should be crispy and dry.
Ratings & Reviews
Leave a reviewI keep getting asked for the recipe each time I make it.
I made this with a bag of Brownberry stuffing to save time. Brownberry is already seasoned so I did not add spices. Make sure your pears are ripe. I used a large size slow cooker. Great recipe. It makes a lot so I froze some for a later date.
Another great stuffing recipe from Jones
Another great stuffing recipe from Jones! This was a huge hit and the fact that it didn’t take up oven space and could be prepped hours before the meal was a big bonus.
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It's always a hit
I make it each year for Thanksgiving, and not only is it popular, it doesn’t take up valuable space in the oven.