Cubed Chateau Bread Dumplings seasoned with savory herbs, sausage, diced celery, and onions. Combined and slow cooked create this easy and amazing Bread Dumpling Slow Cooker Stuffing.
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*I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own based on my experience.*
I was so excited when the representative from Chateau Foods reached out and asked me if I would like to create a Holiday Stuffing recipe using their Bread Dumplings. I’ve been admiring their delicious products for months. I’m happy to say they lived up to my anticipated expectations and then some!
Let me share a little bit about Chateau Foods! Their roots can be traced back to 1906! I love a family owned company that has been passed down through the generations. The company is located in Chicago…the food Mecca of the country…and is currently run by brothers Matt and Dean Flickinger. They strive to maintain Chateau’s Old World culture while modernizing the plant and operations.
Chateau Foods offers potato dumplings and bread dumplings. I used their delicious Bread dumplings in this Slow Cooker Stuffing recipe. What a wonderful change using bread dumplings, slightly thawed, out of the freezer…allowing me to skip the entire “drying” process I’ve used in the past to create tender moist stuffing! Let’s get to it!
How To Make Bread Dumpling Slow Cooker Stuffing
Begin with two boxes of Chateau Bread Dumplings, partially thawed and cut into ½ inch cubes. No need to remove crust. Since this is a “bread dumpling” the typical browned crust isn’t a factor. Use the entire bread dumpling…they’re perfect for stuffing!
Place cut bread dumplings in a large bowl and set aside. Such a fantastic texture to these bread dumplings. They’re perfect for absorbing all the flavor we’re about to bathe them in!
In a large skillet brown 1 ½ cups sage flavored sausage over medium high heat. Be sure you get the “crispy bits” on the sausage as you are cooking. Those little crispy bits add so much to the flavor of this stuffing.
Once sausage is brown remove to a paper towel lined plate to drain. Do not drain or rinse out the skillet. Our goal is maintaining as much flavor as possible.
Reduce heat to medium and add 4 Tablespoons butter to skillet.
Add 1 Cup diced celery and ¾ cup diced yellow onion to melted butter.
Saute, stirring frequently, until onions are translucent and the celery is slightly tender.
Add Sausage back into the vegetables and to cook another 2-3 minutes allowing flavors to combine. I realize this may seem like a totally unnecessary step…but every little step in cooking is for a reason.
TIP: Chopped veggies absorb flavor as they are sauteed with fat and other foods. In this case, the scrumptious sausage. The little bits will be a part of the stuffing and disbursed throughout each forkful! It’s a beautiful thing!
Add cooked undrained vegetables and sausage to the bowl with the cubed bread dumplings.
In addition, add 3 Tablespoons freshly chopped parsley, 1 teaspoon dried crushed rosemary, 1 teaspoon dried sage, 1 teaspoon thyme, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon coarse black pepper. Herbs are a vital part of any good stuffing recipe!
Add two eggs and 1 ½ to 2 cups chicken or turkey broth. The eggs help “bind” the stuffing together during cooking and the broth adds flavor and creates a great moist stuffing. You decide how “wet” you want your stuffing to be.
Mix ingredients together until well combined. Place in slow cooker sprayed with non-stick cooking spray. Cook on low for 6 hours stirring occasionally. Stirring will prevent the stuffing from burning to the bottom and sides of slow cooker.
Note: Stuffing can baked be baked in the oven on 350° for 1 hour.
TIP: If stuffing begins to dry out, you can add additional chicken broth, but I did not find that an issue using the dumplings. They are just so moist…truly perfect for stuffing.
Look at how beautiful! This is one of the BEST stuffing recipes! Tender, moist, flavorful, and savory! All the adjectives you can imagine! (And then some!) It’s all thanks to those amazing bread dumplings!
Adding gravy to that Chateau Bread Dumpling Slow Cooker Stuffing kicked it up and out of earthly realms into a heavenly atmosphere that’s just too hard to describe! (My family needs to write and thank Chateau Foods! lol They don’t usually eat this good unless it’s an “official bird” holiday!)
Are you drooling yet? I sure hope you are! I can’t recommend Chateau Bread Dumplings enough! A wonderful product from a great family owned business. What more could one ask for?!!
Where can you find Chateau Dumplings?
You can order Chateau Dumplings at their on-line shop by clicking HERE or you can find them using their “store locator”!
I hope you’ll give this wonderful recipe a try! I couldn’t get over the ease of using bread dumplings to make a quick, easy, and delicious stuffing. It’s great for a Holiday or a Sunday Family Chicken dinner!
Who knew you didn’t have to spend days drying out bread so that you could achieve the perfect texture? You just need a box of delicious frozen Chateau bread dumplings to achieve what normally can take days. Trust me, if you tried to do this with regular bread you’d end up with a “gloppy paste”! Nobody wants that in a stuffing!
If you enjoyed this recipe you might like some of my other delicious Holiday Recipes
- Cranberry Apple Jello Salad
- Homemade Turkey Gravy
- Brined Turkey Breast for Two
- Cranberry Orange Jello Salad
- Pumpkin Chiffon Pie
Fall will be here before we know it (I have “Fall Fever”…so bad right now!) . Be sure to pin this recipe for later by visiting my Pinterest page Norine’s Nest, or print it off below to have on hand when the time comes!
As always, thanks so much for stopping by my Nest! Hope you have a fantastic week!
- 2 boxes Chateau Bread Dumplings, cut into ½ inch cubes
- 1 ½ cups Sage Pork Sausage
- 4 Tablespoons butter
- 1 cup diced celery
- ¾ cup diced onion
- 3 Tablespoons chopped fresh parsley
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried sage
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
- ½ teaspoon garlic powder
- 2 eggs
- 1 ½- 2 cups chicken or turkey broth
1. Cut slightly thawed bread dumplings into ½ inch cubes. Place in large bowl and set aside.
2. In a large skillet, over medium-high heat, brown sausage until edges are crispy. Drain on paper towel lined plate reserving drippings in skillet.
3. Reduce heat to medium. Melt 4 Tablespoons butter in skillet with drippings. Add onion and celery. Stir frequently, saute until onions are translucent and celery is tender. Add sausage back into skillet and cook 2-3 minutes. Remove from heat and add to bowl of cubed bread dumplings.
4. Add parsley, seasonings and herbs to bread cubes. Add eggs and chicken broth. Stir until well combined.
5. Spray slow cooker with non-stick cooking spray and set to low. Add stuffing ingredients. Cook on low for 4-5 hours stirring occasionally to keep stuffing from burning to bottom of slow cooker.
6. Serves 6-8
*If stuffing begins to dry out during cooking add additional broth during stirring.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 ½ cups
Amount Per Serving: Calories: 359Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 162mgSodium: 626mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 23g