Slow Cooker Sage and Sausage Stuffing Recipe
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
Ingredients (5)
- 1.5 oz. Casamigos Mezcal
- 1 oz. Orange Liqueur
- 0.5 oz. Lime Juice
- 1 oz. Cranberry Juice
- Sugared Cranberry Garnish