It all started when I was a newlywed cooking my first Thanksgiving. Since I only had one oven, I thought about using my slow cooker to help free up cooking space. I dug around for a recipe and unbeknownst to me, it was poorly written and there just wasn't enough moisture, resulting in a really really dry bread stuffing. We did what we could to salvage it for dinner and I was careful in writing down what I needed to do for the next year.
Round Two was delicious! I use my same basic foundation recipe year after year, but will mix it up by adding different ingredients. I have also learned to do a trial run before the big day to make sure it's really going to work.
This year, I messed around by adding golden raisins and a few dried cranberries. Perfection!
If you like a traditional stuffing, but with a few delicious surprises, then you will LOVE this.
Omit the nuts for allergy issues.
Try this with corn bread cubes! Add cranberries for a tangy taste.
Place the bread cubes and pecans into a large mixing bowl and grease the crock of your slow cooker with butter or oil.
Brown sausage. When the sausage is almost finished, add seasonings, onion, garlic, celery, apple and raisins and saute until sausage is done.
Add sausage mixture to the bowl of bread cubes.
Melt your butter and pour over the bread cube mixture. Mix gently.
Pour enough chicken broth to the bread cube mixture until it becomes moist (not mushy) while blending with a wooden spoon or hands. Save any unused broth to add later if needed.
Transfer the mixture into your slow cooker and cook on low for 4-5 hours. Check at the 2 hour mark. If the middle is dry, add more broth.