Name: Slow Cooker Stuffing
Yield: 6-8 servings
Ingredients: 3 Italian sausages, removed from casing (for variety use a mix of hot and mild); 2 Tbsp ghee; 2 cups mushrooms, sliced; ½ yellow onion, diced; 2 stalks celery, diced (about ¾ cup); 3 cloves garlic, crushed; 1 granny smith apple, peeled and diced; 2 yams, peeled and chopped; 6 fresh sage leaves, minced; ¼ cup dried cranberries; 1 cup beef stock; Salt and pepper to taste, just before serving

Slow Cooker Stuffing

Yield 6-8 servings

Ingredients

3 Italian sausages, removed from casing (for variety use a mix of hot and mild)
2 Tbsp ghee
2 cups mushrooms, sliced
½ yellow onion, diced
2 stalks celery, diced (about ¾ cup)
3 cloves garlic, crushed
1 granny smith apple, peeled and diced
2 yams, peeled and chopped
6 fresh sage leaves, minced
¼ cup dried cranberries
1 cup beef stock
Salt and pepper to taste, just before serving

Instructions

Brown the sausage in a heavy-bottomed pan over medium heat breaking up the meat as it cooks. Transfer to the slow cooker.
Turn the pan heat to low and melt the ghee.
Add the rest of the dry ingredients to the slow cooker. Pour the melted ghee over it and mix with a wooden spoon.
Add the stock and cook on low for 3-4 hours.
Salt and pepper to taste.
Serve.