Categories: Sides
Ingredients
- 14 oz. whole wheat French bread, cut into 1/2-inch cubes
- 1 1/2 tbsp. unsalted butter
- 1 3/4 cups chopped celery
- 1 1/2 cups chopped yellow onion
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh parsley
- 1 tbsp. chopped fresh thyme
- 14 oz. sweet Italian chicken sausage, casings removed
- 1 3/4 cups chicken broth
- 1 large egg, beaten
- 1/2 tsp kosher salt
- Black pepper
- Cooking spray
Directions
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Spread the bread out onto a rimmed baking sheet and let it dry overnight. If you want to speed up the process, bake it in a 350 degree oven for about 20 minutes, until the bread is dried out.
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In a large nonstick skillet, melt the butter over medium heat. Add the celery, onion, sage, parsley, and thyme and cook, stirring occasionally, until soft, 5-8 minutes. Transfer to a large bowl.
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In the same skillet, cook the sausage over medium heat, using a wooden spoon to break the meat into small pieces as it browns, about 10 minutes. Transfer the sausage to the bowl with the onion mixture. Add the bread and stir well. Add the broth, egg, salt, and pepper to taste and stir well.
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Coat the inside of a slow cooker with cooking spray. Transfer the stuffing to the slow cooker, place a kitchen towel over the top, and cover. Cover and cook on LOW 4-5 hours, until browned at the edges.