Slow Cooker Sage and Sausage Stuffing Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
Ingredients
2 1/2 pounds
8 tablespoons butter , plus more for buttering slow cooker
1 1/2 pounds sage sausage, removed from casing
1 large onion
4 large ribs celery
2 cloves garlic, minced or grated on a Microplane
1/4 cup minced fresh sage leaves
Kosher salt and freshly ground black pepper, if needed
24 ounces low-sodium chicken or turkey broth , preferably homemade
3 whole eggs
1/4 cup minced parsley leaves, divided
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275 degrees F . Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven. In a large Dutch oven, melt butter over medium-high heat until foaming subsides , about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces . Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.