Slow Cooker Wine-Infused Stuffing with Sage

Total Time: 4 Hrs 30 Min

Dinner
Slow Cooker

About this recipe

Elevate your meal with our Slow Cooker Wine-Infused Stuffing with Sage. This recipe begins with flavorful sausage, enhanced by the exquisite taste of Holland House® Red Cooking Wine. Sautéed with onions, celery, and a medley of seasonings, the sausage mixture creates a savory base for your stuffing. Tossed with bread cubes, sage, and a delightful blend of pears and cranberries, it's slow-cooked to perfection. With a hint of wine and a spongey, moist texture, it's a comforting and savory dish.

Prep Time: 30 Min

Cook Time: 4 Hrs

Yield: 8 SERVINGS

Ingredients

  • 4-8 Tbsp. (or more to taste) Holland House® Red Cooking Wine
  • 2 (12 oz.) All Natural Pork Sausage Rolls
  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 5 celery ribs, chopped
  • 10-12 cups dry bread cubes
  • 1 teaspoon rubbed sage
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt (and any of your other favorite seasonings)
  • 1/4 teaspoon freshly ground black pepper
  • 5 pears, cored and diced (I used Red Pears and they worked extremely well)
  • 1 cup dried cranberries
  • 3 eggs
  • 2 cups chicken broth
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Directions

  1. In large skillet, brown sausage until cooked through, breaking it up as it cooks. During this point, add about 3-4 Tbsp. of the Holland House® Red Cooking Wine to enhance the flavor of the sausage and other ingredients.
  2. Drain excess grease and set sausage aside. Keep your strainer in the sink while preparing the next part.
  3. Wipe out pan and add butter over medium heat. Add onion and celery, and more seasoning, and sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to keep warm.
  4. In your cool crock pot, toss bread cubes with sage, seasoning, salt, pepper, diced pears and cranberries. Add sausage mixture and stir to combine.
  5. Whisk eggs and chicken broth together and pour over bread mixture. Stir to combine.
  6. Transfer mixture to greased slow cooker. Cover and cook on low 3-4 hours, until mixture is moist and spongey.

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