Every year I get a serious craving for my mom’s Thanksgiving stuffing. She has made this recipe for years. This stuffing has so many ingredients – it’s no wonder that it is so moist and flavorful. Some of the secret ingredients are bacon and pork sage sausage just to name a few. It’s redunkulous!
This recipe is published in Muy Bueno and now I’m sharing it here with you on the blog so that you can make it for your family. Once you have a bite of this stuffing you will never want to taste another stuffing again. It is seriously the best stuffing on earth. I guarantee it.
The best part about this stuffing is that it can be made in the slow cooker. During Thanksgiving there are so many dishes that need oven time, so making this dressing in a slow cooker makes everything less stressful. I would even recommend assembling it a day or two before Thanksgiving and then cook it in the slow cooker on Thanksgiving Day. My goal was to show you step-by-step photos of the process but since Thanksgiving is fast approaching I wanted to share the recipe with you sooner than later, and I’ll update photos later.
I personally love the crunchy layer on the stuffing created in the oven, so once the stuffing is cooked in the slow cooker I bake it in the oven uncovered for 15 minutes for a crunchy top layer.
May God bless you all during this special holiday! Whether you spend Thanksgiving with familia or amigos, surround yourself with those you love and who love you back.
Thanksgiving Stuffing in a Slow Cooker
- 2 small pork chops
- 1 teaspoon salt
- 1 loaf, 16 ounces white bread slices
- 1 pound bacon
- 4 ounces Jimmy Dean premium pork sage sausage
- 2 medium tomatoes, chopped
- 1 small onion, finely chopped
- 1 32-ounce carton chicken broth (recommend organic low sodium), plus more if needed
- 2 sticks unsalted butter, plus another 1⁄2 stick for topping
- 1 carrot, peeled and shredded in a food processor
- 4 celery stalks, quartered and shredded in a food processor
- 1 6-ounce bag (from a 12-ounce box) Mrs. Cubbison’s Classic Seasoned Dressing
- 1 4.25-ounce can diced black olives
- 1 teaspoon poultry seasoning
- Ground black pepper to taste
- Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small 1⁄4-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.
- Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small 1⁄2-inch pieces and set aside.
- Chop bacon into 1⁄2-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.
- In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.
- In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.
- In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.
- In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.
- Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.
- Spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).
Oven Baked Variation:
- Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1 1⁄2 hours, uncovering the last 10 to 15 minutes.
Written by Yvette / Photo by Jeanine Thurston