This is (more or less) the stuffing I made for Thanksgiving this year. It was good. I used Smoking Goose Ginger & Sage Breakfast Sausage and skipped the parsley since I didn’t have any in the house. I also poured some of the turkey drippings over it before serving.
About This Recipe
| Yield: | Serves 10 to 14 |
|---|---|
| Active time: | 45 minutes |
| Total time: | 6 hours |
| Special equipment: | Slow cooker |
| This recipe appears in: | For Extra Moist and Crisp Stuffing, Break Out the Slow Cooker |
Ingredients
- 2 ½ pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into ¾-inch dice, about 5 quarts
- 8 tablespoons (1 stick) butter, plus more for buttering slow cooker
- 1 ½ pounds sage sausage, removed from casing
- 1 large onion, finely chopped (about 2 cups)
- 4 large stalks celery, finely chopped (about 2 cups)
- 2 cloves garlic, minced or grated on microplane
- ¼ cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
- 24 ounces (3 cups) low-sodium chicken or turkey broth, preferably homemade
- 3 whole eggs
- ¼ cup minced parsley leaves
- Kosher salt and freshly ground black pepper
Procedures
- Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two 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 large Dutch oven, melt butter over medium high heat until foaming subsides (don’t allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than ¼-inch). 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 medium bowl until homogeneous. Stirring constantly with 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 serve.
- source: Serious Eats
