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Slow Cooked Stuffing

May 2, 2018 //  by Dr Hagmeyer

Slow Cooked Stuffing
Print

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

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

Category: Salads & Sides

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The entire contents of this website are based upon the opinions of Dr. Richard Hagmeyer unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Hagmeyer and his community. Dr. Hagmeyer encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Hagmeyer products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products. Copyright © 2021 Dr. Hagmeyer · All Rights Reserved · Powered by drhagmeyer.com

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