Slow Cooker Sausage Apple Stuffing

If you can, let the bread cubes dry (uncovered) in a bowl or in the slow cooker pot for 2-3 days before making the stuffing.

Preheat a large skillet to medium-high. Add the sausage and cook for 15-20 minutes, breaking it up with a spoon as it cooks. Cook until the sausage is crumbly, browned and cooked through.

Add the bread cubes, celery, onion, rosemary and sausage into a slow cooker. Drizzle with half of the stock, and stir. Add more stock if the stuffing seems dry. Press the stuffing into the slow cooker with the back of a spoon, then cover and cook on high for 3-4 hours, until the stuffing is slightly crusty on the edges.

While cooking, stir the stuffing every 45 minutes or so, pressing it back down each time you do so. With roughly 1 hour before serving, add the apple into the stuffing and stir. Add more stock if the stuffing seems dry, then press it back down and finish cooking it.

Enjoy!

Note: If using low-sodium stock, taste the stuffing as it cooks and add salt to your taste.