Slow Cooker Pear and Sausage Stuffing
Crockpot Ideas for Breakfast Sausage
This stuffing recipe is perfect for entertaining. The richness of Jones Dairy Farm breakfast sausage is enhanced by fresh pears and dried cranberries.
40 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 (16 oz.) | |
| 4 tablespoons | Butter |
| 1 | Yellow Onion, chopped |
| 5 | Celery Ribs, 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 |
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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 spongey.
*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.
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Ratings and Reviews
Another great stuffing recipe from Jones
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5
It's always a hit