We're less than 2 weeks away from Thanksgiving.
If you're looking to spice up you're turkey day dinner dinner, Busch's Fresh Food Market (https://www.buschs.com/) is sharing a recipe for stuffing you may want to try. It's posted below. Enjoy!
Slow Cooker Sausage Stuffing
Serves 12-14
Ingredients:
2 1/2 pounds sandwich bread, Italian bread, or French bread (about 2 loaves), cut into 3/4-inch dice
8 tablespoons butter, plus more for buttering slow cooker
1 1/2 pounds bulk breakfast or Italian style sausage (**See Note)
2 cups minced yellow onion
2 cups diced celery
2 teaspoons minced garlic
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, as needed
24 ounces low-sodium chicken or turkey broth (**See Note)
3 whole eggs
1/4 cup minced parsley leaves, divided
Optional Ingredients:
1 cup chopped pecans, almonds, or chestnuts
2 cups diced apples
NOTE: For a vegetarian stuffing, replace the sausage with diced mushrooms and replace the chicken broth with mushroom or vegetable broth.
Directions:
1. For Bread: Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°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. This step may be done up to a week ahead of making the stuffing. Store the dried bread cubes in a sealed plastic bag or container. You may also use about 4 quarts of packaged stuffing cubes in place of the dried bread.
2. In a large Dutch oven, melt butter over medium-high heat until foaming subsides. Add sausage and mash with a stiff whisk or potato masher to break it up. Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, sage, and any optional ingredients. Cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. 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.
