Crock of Stuffing with Sausage

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~ 4-5 hours on low
6 Cups bread, cubed and dried(about 1/4" to 1/2") and dried
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)
Crock of Stuffing
Cook pork sausage and drain grease.
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.
Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.

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