Slow Cooker Sausage Stuffing with Pomegranate
The best stuffing you will eat, ever. Seriously. It's sausage, bacon, pecans, pomegranate and sunflower seeds. Plus, a garden of herbs. 'Tis the season, indeed.
Slow Cooker Sausage Stuffing
I’ve had all sorts of stuffings over the years – classic and traditional stuffings, my mom’s attempt at American stuffing using plantains, even Stove Top stuffing. And Eddie makes a mean homemade stuffing that we’ve enjoyed these last few years. But I asked him to come up a new version for you, a stuffing that would knock you over it’s so good. And boy, he did not disappoint. Our (really his) Slow Cooker Sausage Stuffing is overflowing with juicy sausage, crisp bacon, and a cornucopia of herbs, seeds, and nuts.
It’s like he opened the back door and yelled,”hey fall, jump in my pot!”
So the fragrant herbs will hit your nose first, sage and thyme especially.
Your first bite into the tender french bread will make you wonder why you’ve never used french bread before.
A spoonful will scoop up the sausage and Applewood bacon, along with crunchy pecans and delicate sunflower seeds.
The pomegranate seeds and the cranberries round out the playscape in your mouth with pops and bursts of fruit.
Tips and Suggestions for your Slow Cooker Sausage Stuffing
- Make sure to remove the sausage from its casing. It’ll be easier to break up and mix in.
- You can choose any type of sausage like pork or chicken, but choose one that doesn’t have a lot of seasoning. You don’t want it to clash with the fresh herbs and spices used in the recipe.
- Chicken stock is magic. Do not use water. Store bought is fine. But homemade stock is divine.
Like the recipe? Of course, you do. Even my mother who still doesn’t understand stuffing loves it. Pin it, please!
Slow Cooker Sausage Stuffing
Crips bits of bacon and juicy sausage in a french bread holiday stuffing with crunchy pomegranate seeds.
- 1 French baguette
- 1 link Italian sausage
- 3 strips Applewood Bacon
- 1 tbs olive oil
- 2 tbs butter
- 2 stalks celery
- 1 yellow onion
- 1/2 cup chicken stock
- 2 sprigs rosemary
- 1/2 cup sage
- 2 sprigs thyme
- 4 teaspoon chives
- 2 tbs parsley
- 1 teaspoons Kosher Salt
- 1 teaspoon black pepper
- 2 tbs dried cranberries
- 4 teaspoons pomegranate seeds
- 1/4 cup pecans
- 2 teaspoons sunflower seeds
Use an Instant Pot set to saute.
Remove casing from sausage and add medium diced onion, celery, bacon and sausage to Instapot.
After three minutes add olive oil.
Sweat for two minutes and cook until sausage and bacon are fully cooked through. Approx another four minutes.
Medium dice baguette and add to Instapot.
After three minutes add butter and stir constantly.
After one minute add herbs.
Wait 20 seconds and add chicken stock.
Next fold in dried cranberries, chopped pecans, sunflower seeds, Kosher Salt, and ground black pepper.
Set to slow cooker setting for 15 minutes.
Before serving, garnish with pomegranate seeds.