Ingredients
1 pound bulk sage pork sausage1 medium sweet onion, chopped (about 2 cups)2 celery ribs, chopped1/4 cup brewed coffee1/2 teaspoon poultry seasoning1/2 teaspoon dried oregano1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/2 teaspoon pepper1-1/2 cups chicken or turkey broth1 package (12 ounces) seasoned stuffing cubes (8 cups)Chopped fresh parsley
Preparation
In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally.
Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker.
Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
