Ingredients
Scale
- 12 cups dried bread cubes (white, sourdough, or a mix)
- 1 pound halal beef sausage, crumbled
- 1 cup unsalted butter
- 2 cups celery, finely chopped
- 1 large yellow onion, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 ½ to 3 cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
Instructions
- Place the dried bread cubes into a very large mixing bowl.
- In a large skillet over medium heat, cook the crumbled beef sausage until it is browned and cooked through. Use a slotted spoon to transfer the sausage to the bowl with the bread cubes.
- In the same skillet, melt the butter. Add the chopped celery and onion. Sauté for about 8 to 10 minutes until the vegetables are soft and translucent.
- Stir the fresh parsley, sage, rosemary, thyme, salt, and pepper into the butter and vegetable mixture. Cook for 1 more minute until fragrant.
- Pour the butter and vegetable mixture over the bread cubes and sausage. Toss gently to combine.
- In a small bowl, whisk together the broth and the beaten eggs.
- Slowly pour the broth mixture over the bread, tossing as you go. The bread should be moist but not swimming in liquid. Start with 2 ½ cups and add more if needed.
- Lightly grease the inside of your slow cooker with butter or cooking spray.
- Transfer the stuffing mixture into the slow cooker and spread it out evenly.
- Cover and cook on low for 3 to 4 hours. About halfway through, give it a very gentle stir to ensure even cooking.
- Cook Time: 4 hours 15 minutes