Slow Cooker Sausage and Dressing Stuffing

From Dr. Craig Bremseth

INGREDIENTS

• ¼ cup butter
• 1 cup chopped celery
• ½ cup minced onion
• 1 pound mild Italian sausage
• 2 cups chicken stock
• 4 teaspoons rubbed sage
• 2 teaspoons crushed rosemary leaves
• 2 bags seasoned Pepperidge Farms stuffing crouton cubes (unseasoned)

PREPARATION

1. Melt butter in large skillet over medium heat
2. Add celery and onion. Cook until softened – about 5 minutes
3. Add sausage and cook until not pink – 5 to 10 minutes.
4. Spray slow cooker with no stick spray
5. Add chicken stock and herbs to slow cooker and stir to blend
6. Stir in bread cubes and sausage and vegetable mix
7. Cover and cook on high for 45 minutes
8. Uncover and stir
9. Cook another 30 minutes uncovered
10. Stir and serve
11. Enjoy!