Make Room In Your Oven For the Big Guy –
By maximizing your slow cooker for the stuffing.
So no double oven, two kitchens, or friends next door with extra room in their ovens? Solve that too many things in the oven problem by using your slow cooker to cook this delicious stuffing outside your bird.
You can cube the bread and toast it the night (or several days) before to save prep time.
The cook time is similar to the turkey roasting time, so this companion slow cooker “oven” does the job nicely.
CRANBERRY PECAN STUFFING
- 1 (12-count) package Hawaiian Sweet Dinner Rolls, cubed
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 pound Italian sausage, casing removed
- 1/2 cup dried cranberries
- 1/2 cup raw pecan halves
- 2 cups chicken stock, or more, as needed
- 1/4 cup unsalted butter, melted
- 2 tablespoons chopped fresh parsley leaves (optional)
Preheat oven to 400 degrees F.
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside and let cool.
Heat olive oil in a large skillet over medium high heat. Add leek, celery, carrots, sage and thyme. Cook, stirring frequently, until tender, about 3-4 minutes; season with salt and pepper, to taste. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Remove from heat. Stir in cranberries, pecan halves, chicken stock, butter and bread cubes until well combined.
Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.
Serve immediately, garnished with parsley, if desired.
Thanks to Chungah of Damn Delicious for the photo and recipe. To read more, click here.