Ingredients:
1 Stick of Butter
20 Oz Andoille Sausage Chopped
1 Sweet onion Chopped
3 Ribs Celery Chopped
1 Tbsp Salt
1/2 Tsp Pepper
10 Cups Cubed Bread
1 Cup Dried Cranberries
2 Tbsp Fresh Chopped Sage
4 Pears Diced (I used Red Pears)
1 Tbsp Poultry Seasoning
2 Cups Chicken Stock
3 Eggs
Method:
In a large skillet, heat the butter and sautee the sausage with the onions and celery. Season with the salt and pepper. Remove from the heat when onions are tender (about 5 minutes)
In a large bowl, combine bread, cranberries, sage, pears and seasoning. Add in sausage mixture, chicken stock and eggs. Transfer to a large slow cooker, spraying the bowl first with pan spray.
Cook on low for 3 hours. Serve and enjoy!