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Picture of SLOW COOKER SAUSAGE STUFFING
central europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3613 kcal 181 %
  • Fat 219 g 337 %
  • Saturated 101 g 507 %
  • Carbs 294 g 98 %
  • Fiber 27 g 107 %
  • Protein 127 g 253 %
  • Cholesterol 557 mg 186 %
  • Sodium 5487 mg 229 %
  • Calcium 869 mg 87 %
  • Magnesium 378 mg 90 %
  • Potassium 2755 mg 59 %
  • Iron 36 mg 201 %
  • Zinc 16 mg 143 %
  • Phosphorus 1305 mg 186 %
  • Vitamin A 946 µg 105 %
  • Vitamin C 55 mg 61 %
  • Thiamin (B1) 4 mg 295 %
  • Riboflavin (B2) 3 mg 258 %
  • Niacin (B3) 55 mg 346 %
  • Vitamin B6 2 mg 118 %
  • Folate equivalent (total) 939 µg 235 %
  • Vitamin B12 5 µg 212 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 38 %
  • Vitamin K 692 µg 577 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

SLOW COOKER SAUSAGE STUFFING

Ingredients

  • one pound loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours
  • 1/2 cup (1 stick) unsalted butter, diced into 1/4-inch pieces
  • 1 extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)
  • 1 cup celery, diced small
  • 3 tablespoons fresh rosemary (sticks discarded), finely minced
  • 3 tablespoons fresh sage (stems discarded), finely minced
  • 2 tablespoons fresh thyme (sticks discarded), finely minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1 pound ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)
  • 1/4 cup fresh flat-leaf Italian parsley, or to taste

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