Slow-Cooked Sausage Dressing Recipe
Slow-Cooked Sausage Dressing Recipe photo by Taste of Home

Slow-Cooked Sausage Dressing Recipe

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This dressing recipe is so delicious no one will know it's lower in fat. And best of all, it cooks effortlessly in the slow cooker, so the stove and oven are freed up for other dishes! —Raquel Haggard, Edmond, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 12 servings

Ingredients

  • 1/2 pound reduced-fat bulk pork sausage
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 7 cups seasoned stuffing cubes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 medium tart apple, chopped
  • 1/3 cup chopped pecans
  • 2 tablespoons reduced-fat butter, melted
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon pepper

Nutritional Facts

2/3 cup equals 201 calories, 8 g fat (2 g saturated fat), 17 mg cholesterol, 640 mg sodium, 26 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl; stir in the remaining ingredients.
  2. Place in a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. Yield: 8 cups.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Slow-Cooked Sausage Dressing in Light & Tasty October/November 2007, p41

Nutritional Facts

2/3 cup equals 201 calories, 8 g fat (2 g saturated fat), 17 mg cholesterol, 640 mg sodium, 26 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Slow-Cooked Sausage Dressing

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

This dressing is excellent and easy. I made it exactly as is, but think I'd replace the pecans w/ dried cranberries when I make it again. Cooked it on low for 4 hours which was too long, so will reduce it down to 3 hours the next time. Very tasty and a great leftover too! Keeper.....

MY REVIEW
Reviewed Nov. 11, 2013

This is very similar to the way I make stuffing, but I use pre-cooked turkey breakfast sausage, chopped, instead of the bulk sausage, and I use poultry seasoning instead of just the sage. I place several paper towels under the lid to absorb some of the steam. They get replaced with fresh ones when they become too wet. You could also use a tea towel.

MY REVIEW
Reviewed Jun. 26, 2011

This is sooo good, I made 2 of this recipe one with the apples & the other with Ocean Spray dried cranberries they were both yummy!!

MY REVIEW
Reviewed Feb. 16, 2011

I made this for Thanksgiving and there was none of it leftover! I made this without the Pecans and the only problem I found was it did end up a little mushy at the end. I would take the lid off for a short time before serving.

MY REVIEW
Reviewed Dec. 2, 2010

Would make this again because it's a great stuffing recipe to make in the crock pot. Prep was quick and end result very flavorful

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