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Slow Cooker Sausage Stuffing Recipe

Slow Cooker Sausage Stuffing

Crips bits of bacon and juicy sausage in a french bread holiday stuffing with crunchy pomegranate seeds.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 373 kcal

Ingredients

  • 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

Instructions

  1. Use an Instant Pot set to saute.

  2. Remove casing from sausage and add medium diced onion, celery, bacon and sausage to Instapot.

  3. After three minutes add olive oil.

  4. Sweat for two minutes and cook until sausage and bacon are fully cooked through. Approx another four minutes.

  5. Medium dice baguette and add to Instapot.

  6. After three minutes add butter and stir constantly.

  7. After one minute add herbs.

  8. Wait 20 seconds and add chicken stock.

  9. Next fold in dried cranberries, chopped pecans, sunflower seeds, Kosher Salt, and ground black pepper.

  10. Set to slow cooker setting for 15 minutes. 

  11. Before serving, garnish with pomegranate seeds.