1packages of Johnsonville pre-cooked Andouille Sausage
2tablespoonsbutter
2cupsdiced white onion
1 1/2cups chopped celery
2tablespoonspoultry spice
1tablespoondried rosemary
2tablespoonsdried parsley
1cuplarge Golden Delicious apple approx. 1.5 dicedpeeled and cored
1 1/2cupsof chicken stock
2-3tablespoonsbutter to grease crockpot
Instructions
Grease a large 6 Qt/ 5.6 L s crockpot with 2-3 tbsp butter and set aside.
Place dried bread cubes in a very large bowl - my largest tupperware bowl did the trick. Chop up the sausage and place in with the bread cubes.
Cook the onions over medium heat in a large skillet in the two tbsp of butter until evenly cooked.
Add the celery, poultry seasoning, rosemary and parsley and cook for 4-5 minutes until the celery starts to soften.
Pour the onion mixture over the bread cubes in bowl. Mix in chopped apple..
Pour the chicken stock over the bread and toss the stuffing in the bowl, over and over until the stuffing is coasted and mixed. Try not to stir if possible.
Place into the greased crockpot. Cook on low for 5 hours.