Crockpot Dressing - | WBTV Charlotte

Crockpot Dressing

Presented by Chef Jill Aker-Ray
Prep Time:  10 minutes.  Cook Time:  3 hours.  Yield:  10 servings.


2 cups chopped onions

1 1⁄2 cups thinly sliced celery

1 cup diced tart apple, peeled and cored

1/2 cup dried cranberries

1 pound sausage, browned and drained (optional)

1⁄4 cup butter

1 tablespoon ground sage

1 teaspoon ground marjoram

1 teaspoon salt

1 teaspoon pepper

1⁄2 teaspoon savory

1⁄4 teaspoon thyme

12 cups lightly toasted bread, cubes (18-21 slices)

1⁄4 cup fresh parsley, chopped

1 1⁄2 cups chicken or turkey stock or 1 1⁄2 cups

Vegetable stock

1/2 cup pan toasted pecans ( optional)


In a large fry pan, brown sausage and drain. Then in same pan,

 sauté onions, celery, dried cranberries and  apple  until onion is just translucent.

Stir in sage, marjoram, salt, pepper, savory and thyme.

Combine vegetable mixture with the bread cubes and parsley.

Toss well.

Pour stock over mixture, tossing well.

Spoon into your crock-pot.

Cover and cook on low for 3 hours, stirring every hour.

For firmer stuffing-cook on high for 1 hour, then low for 2 hours

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