Cornbread & Sausage Stuffing

Name: Uli's Famous Sausage Factory
Address: 843 Rainier Avenue South, Seattle, WA, 98144, US
Price range: $$

Ingredients:

1 pound Uli’s Cajun Brand Chicken Andouille Sausage (about 4 links with casings removed)
4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 (16-ounce) package) cornbread dressing crumbs
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
2 1/2 cups chicken broth
1 large egg, lightly beaten
1/2 cup dried cranberries, or raisins

Directions:

Butter inside of slow cooker or spray with nonstick baking spray.
In a large skillet melt butter and add crumbled sausage, cooking and breaking up, until sausage is lightly browned.
Add onion and celery and continue cooking until vegetables are tender.
Add parsley, poultry seasoning, and sage, if using, and remove all form heat.
In a large bowl, combine the sausage & vegetable mixture with the cornbread dressing crumbs. Stir until blended.
Add chicken broth, salt and pepper to taste and mix by hand til blended.
Blend in the lightly beaten egg and stir in the cranberries or raisins.
Spoon into the prepared slow cooker but do not pack.
Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.

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Notes:

This can be saved in the fridge for days to be used on sandwiches too.

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