Slow Cooker Sage and Sausage Stuffing Recipe

Serves: 10 Save

Ingredients (11)

  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick; 4 ounces; 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces; 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces; 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups; 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Directions

Learn how to make this recipe at Serious Eats

Smoky Cranberry Mezcal Madras

Ingredients (5)

  • 1.5 oz. Casamigos Mezcal
  • 1 oz. Orange Liqueur
  • 0.5 oz. Lime Juice
  • 1 oz. Cranberry Juice
  • Sugared Cranberry Garnish

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