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.
1 pound mild Italian pork sausage1 large sweet onion, chopped (about 1 1/2 cups)4 cloves garlic, minced2 cups Swanson® Chicken Broth0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup chopped drained Peppadew® peppers0.25 cup thinly sliced sun-dried tomatoes1.5 loafs ciabatta bread, cubed (about 15 cups), toasted0.5 cup chopped fresh parsley0.5 cup shredded Parmesan cheese
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