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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
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
people
Calories
373
kcal
Ingredients
1
yellow onion, medium dice
2
stalks
celery, diced
3
strips
applewood Bacon, diced
1
Italian sausage, diced
1
tablespoon
olive oil
1
baguette
2
tablespoons
butter
2
sprigs
rosemary, chopped
1/2
cup
sage, chopped
2
sprigs
thyme, chopped
4
teaspoon
chives, chopped
2
tablespoons
parsley, chopped
1/2
cup
chicken stock
2
tablespoons
dried cranberries, chopped
1/4
cup
pecans, chopped
2
teaspoons
sunflower seeds
4
teaspoons
pomegranate seeds
1
teaspoon
black pepper, ground
1
teaspoon
Kosher Salt
Instructions
Set Instant Pot to saute.
Add small diced onion, small dice celery, 1/4 inch sliced bacon and 1/4 inch sliced sausage to Instant Pot.
After three minutes add olive oil.
Cook sausage and bacon until fully cooked through.(about 4 minutes).
Medium dice baguette and add to Instant Pot.
After 3 minutes add butter and stir constantly.
After 1 minute add chopped rosemary, sage, thyme, parsley and chives.
After 20 seconds and add chicken stock.
Next, fold in dried cranberries, chopped pecans, sunflower seeds, Kosher Salt, and ground black pepper.
Set cooker for 15 minutes.
Garnish with pomegranate seeds, thyme sprigs, sage and chives.
Notes
Be sure to remove casing from sausage before slicing.
Nutrition
Serving:
1
cup
|
Sodium:
750
mg
|
Calcium:
92
mg
|
Vitamin C:
8.9
mg
|
Vitamin A:
730
IU
|
Sugar:
7
g
|
Fiber:
4
g
|
Potassium:
333
mg
|
Cholesterol:
48
mg
|
Calories:
373
kcal
|
Saturated Fat:
10
g
|
Fat:
31
g
|
Protein:
9
g
|
Carbohydrates:
16
g
|
Iron:
2.2
mg