STREAMING NOW: Pop Culture Baking Class

Italian Stuffing (For the Crock Pot)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is an easy way to make your stuffing. Sometimes, when cooking for the holidays, your oven is full of other delicious dishes. Now, you can put your crock pot to good use. We like the hot Italian sausage, but you can also use the mild. Also, I like Pepperidge Farm herb stuffing for the packaged stuffing. You can use the water that you cooked the chicken in for your chicken broth or buy 3 C chicken broth.”
READY IN:
4hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Put chicken legs in a saucepan with 4 C water and cook over medium heat until no longer pink, about 30 minutes. Check for doneness. Let cool. Take off skin. Chop meat into bite size pieces. Reserve cooking water for chicken broth.
  2. Meanwhile, melt butter in a skillet. Brown sausage. Drain.
  3. Chop up celery, zucchini, carrots, and onion.
  4. In the crock pot, spray with cooking spray or use a crock pot liner. Put the stuffing mix on the bottom. Break rye bread into bite size pieces and add.
  5. Add chopped vegetables and sausage. Add spinach. Add chopped chicken.
  6. Add crushed garlic, cumin, nutmeg.
  7. Add chicken broth—either the water the chicken cooked in or 4 C prepared broth in the can or package. Add black pepper to taste.
  8. Cook on low 4-5 hours, stirring occasionally. Add water, ¼ C at a time, if the stuffing is looking dry.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: