1 pound bulk sage pork sausage
1 medium sweet onion, chopped (about 2 cups)
2 celery ribs, chopped
1/4 cup brewed coffee
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1-1/2 cups chicken or turkey broth
1 package (12 ounces) seasoned stuffing cubes (8 cups)
Chopped fresh parsley
1In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally.
2Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker.
3Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
Total Time
Prep: 20 min. Cook: 2 hours
Makes 10 servings
tip
Don't be tempted to add more broth. The dressing will moisten as it cooks.
Stir once during cooking so the mixture heats evenly.
Nutrition Facts
3/4 cup: 254 calories, 11g fat (3g saturated fat), 25mg cholesterol, 919mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 9g protein.