• 1 Stick of Butter
• 20 Oz Andouille 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 sauté 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!