Spicy Sausage and Bread Stuffing

By Hester

A large recipe that can be served from the slow cooker.

Ingredients

• 13 oz. pkg sausage meat
• 10 cups garlic seasoned croutons
• 2 cups chopped onion
• 2 cups chopped celery with leaves
• 1/2 cup hard margarine or butter
• 1/2 cup chopped fresh parsley ( or 2 Tbsp. flakes)
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried whole oregano
• sprinkle of pepper
• 10 oz can of chicken broth
• 1/2 cup hot water
• 1 Tbsp. margarine or butter

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Scramble-fry sausage in large frying pan until browned. Drain. Turn into large bowl.

Add 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 slow cooker with second amount of margarine. Lightly pack stuffing into liner. Cover. Cook on low for about 2 hours until heated through and flavors are blended.

Makes 7 3/4 cups.