360 minutes
A comforting and delicious herb-scented sausage stuffing made in a slow cooker to ensure a moist and flavorful side dish.
High-Quality Sandwich Bread, cut into 3/4-inch dice
0 lb
0 oz
Sage Sausage, removed from casing
0 lb
Large Onion, finely chopped
0 oz
Celery, finely chopped
0 oz
Garlic, minced or grated
cloves
Fresh Sage Leaves, minced
cups
to taste
to taste
Low-Sodium Chicken Broth, preferably homemade
cups
each
Flat Leaf Parsley, minced
cups
1. Preheat oven and dry bread
Start by preheating your oven to 275°F (135°C). Arrange your oven racks so that your baking sheets can fit comfortably. Spread the diced bread evenly across two baking sheets. Bake the bread for about 50 minutes, making sure to rotate and stir the pieces occasionally. This helps the bread dry out evenly, which is essential for the texture of your stuffing. Once done, remove the bread from the oven and let it cool.
2. Cook sausage
While the bread is cooling, melt the butter in a large Dutch oven over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Continue cooking for about 8 minutes, until the sausage is mostly cooked through with only a few bits of pink remaining. This ensures that the sausage is evenly distributed throughout the stuffing, infusing it with rich flavor.
3. Cook vegetables
Next, add the finely chopped onion, celery, garlic, and sage to the pot. Cook for about 10 minutes, until the vegetables are softened and fragrant. Remove the pot from the heat and stir in half of the chicken stock.
4. Prepare liquid mixture
In a medium bowl, whisk together the remaining chicken stock, eggs, and half of the minced parsley. Slowly pour this mixture into the sausage and vegetable mixture, stirring to combine everything thoroughly.
5. Combine bread and sausage mixture
Gently fold the dried bread cubes into the sausage mixture, ensuring that all the bread is evenly moistened. Grease the inside of your slow cooker with a bit of butter and transfer the stuffing mixture into it. Set the slow cooker to low heat and cook for about 5 hours. This slow cooking method ensures that the stuffing becomes moist and flavorful, with a tender texture.
6. Finish and serve
Once the stuffing is done, keep it warm in the slow cooker. Just before serving, sprinkle the remaining minced parsley over the top for a fresh, vibrant finish. Enjoy your herb-scented sausage stuffing as a comforting and delicious side dish.
Replace sausage with wild mushrooms or cooked chestnuts and use vegetable broth.
Use Italian sausage, sun-dried tomatoes, olives, feta cheese, and swap herbs for basil and oregano.
Introduce chopped apples, pears, dried cranberries, or raisins. For crunch, consider toasted pecans, walnuts, or almonds.
Add diced apples and a splash of apple cider to enhance the fruit's flavor.
Swap regular bread for cornbread, with add-ins like jalapeños and cheddar cheese for extra kick.
Opt for a quality artisan loaf with good structure and flavor, such as a sourdough or a country-style loaf. Dry it out in the oven rather than leaving it out overnight; this creates a more consistent texture and prevents mold. Cut the bread into uniform cubes to ensure even cooking and maximum absorption of flavors.
Use fresh sage, thyme, and rosemary, and chop them finely to release their oils. Add the herbs early enough so they can infuse the dish with their aroma but not so early that they lose their vibrancy.
Use homemade or high-quality store-bought stock to provide a richer, more nuanced flavor than basic varieties. Warm your stock before adding it to the bread mixture to help it absorb more evenly.
Choose a high-quality sausage with a flavor profile that complements your other ingredients. Brown the sausage thoroughly before adding it to the slow cooker; this caramelization adds depth to the overall flavor.
Don’t overpack your slow cooker; stuffing needs some space to cook evenly. Set your slow cooker to low to gently cook the stuffing, allowing flavors to meld without becoming mushy. Stir the stuffing gently once or twice during cooking to ensure even moisture distribution.
Comments (0)