This Cranberry Turkey Stuffing will make your entire house smell delicious!
Easy prep, thanks to my new favourite cordless kitchen tool!
When it comes to cooking, we’re all looking for ways to simplify the process without compromising the taste. This recipe does exactly that! Cranberry Turkey Stuffing has been a favourite in our home for a few years now. Mostly because of how delicious it is, but there’s an added bonus: the super easy prep and shortened cook time.
Right off the bat, it’s worth noting you’re cooking this in your crockpot, so outside of some minor prep, you “set it and forget it”!
KitchenAid Cordless Chopper
One of the key tools for this dish (and many other recipes I’ve been whipping up lately) is KitchenAid’s Five-Cup Cordless Chopper, which can chop up to forty onions on a single charge! Using this cordless chopper for both the onions and celery saves you so much time with this recipe!
The KitchenAid line of cordless appliances give you the freedom and space to make whatever you want, however you choose. If you’re like us, working with limited kitchen space, this is a game-changer for meal prep! Check out the full KitchenAid Cordless suite here.
You’ll Need:
- Two boxes of stuffing. I like Mrs. Cubbinson’s. (You can also use dried sourdough chunks.)
- Three stalks of celery, chopped
- Three cloves of garlic, crushed
- One or two medium onions, chopped
- Four cranberry turkey sausages, chopped
- Two tbsp of butter
- One cup of chicken broth
- Poultry seasoning, sage, fresh ground black pepper, celery salt, onion powder, salt and thyme
- Optional: add chopped apples and dried cranberries
Directions:
- Lightly brown sausages, and set aside to cool.
- Use butter to saute celery, onions, and garlic until transparent.
- Spray inside of the crockpot with non-stick cooking spray.
- Empty both boxes of cube stuffing into a crockpot.
- Slowly pour vegetable mixture over stuffing and mix.
- Add spices to taste and mix.
- Once your sausages are cooled, chop up into bite-sized pieces and stir into mixture.
- Gradually add in chicken broth to moisten but make sure to not to soak.
- Cook for three hours on low, stirring occasionally.
- Add small amounts of additional stock if the mixture seems dry.
- You could also add in apples and dried cranberries.
A Few More Notes:
- Consider making this the night before, and warming it up the day-of. It’s one thing you can check off your list to clear your counter!
- Make sure you’re stirring every hour or so, just in case you need to add more stock.
- Easy does it with the stock! The key is to gradually add as you go, to avoid a mushy stuffing.
photos: Dallas Curow
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This post was sponsored by KitchenAid Canada. As always, thoughts and opinions are mine.
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xx
Cranberry Turkey Crockpot Stuffing
Ingredients
- 2 boxes Stuffing You can also use dried sourdough chunks.)
- 3 Stalks of celery chopped
- 3 Cloves of garlic crushed
- 1-2 Medium onions chopped
- 4 Cranberry turkey sausages chopped
- 2 Tbsp Butter
- 1 cup Chicken broth
- Poultry seasoning to taste
- Sage to taste
- Fresh ground black pepper to taste
- Celery salt to taste
- Onion powder to taste
- Salt to taste
- Thyme to taste
- Chopped apples and dried cranberries optional
Instructions
- Lightly brown sausages, and set aside to cool.
- Use butter to saute celery, onions, and garlic until transparent.
- Spray inside of the crockpot with non-stick cooking spray.
- Empty both boxes of cube stuffing into a crockpot.
- Slowly pour vegetable mixture over stuffing and mix.
- Add spices to taste and mix.
- Once your sausages are cooled, chop up into bite-sized pieces and stir into mixture.
- Gradually add in chicken broth to moisten but make sure to not to soak.
- Cook for three hours on low, stirring occasionally.
- Add small amounts of additional stock if the mixture seems dry.
- You could also add in apples and dried cranberries.
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