Stuffing takes an Italian turn with sweet pork sausage, sun-dried tomatoes, crusty ciabatta and Parmesan cheese. But the secret ingredient that makes this stuffing extra special is the Peppadew pepper. Hailing from South Africa, these peppers look like cherry tomatoes, but have a unique flavor. They’re a little bit sweet, a little bit spicy, and have just the right amount of tang. The stuffing cooks low and slow in your slow cooker so the flavors are perfectly blended.
cost per recipe: $10.66
The price is determined by the national average.
pound mild Italian pork sausage
large sweet onion, chopped (about 1 1/2 cups)
cloves garlic, minced
cups Swanson® Chicken Broth
teaspoon ground black pepper
cup chopped drained Peppadew® peppers
cup thinly sliced sun-dried tomatoes
loaves ciabatta bread, cubed (about 15 cups), toasted
cup chopped fresh parsley
cup shredded Parmesan cheese
Cook the sausage, onion and garlic in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Remove the skillet from the heat. Stir in the broth, salt, black pepper, peppers and sun-dried tomatoes.
Mix the bread, parsley and cheese in a large bowl. Add the sausage mixture and toss to coat.
Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Spoon the stuffing mixture into the cooker.
Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.