Description
A moist, savory slow‑cooker stuffing with sausage, bacon, herbs, and toasted bread cubes, made with minimal oven use.
Ingredients
- 1 large loaf sourdough bread (about 1 lb 8 oz), cubed (approx 12 cups)
- 20 ounces applewood smoked bacon
- 1 (16 ounce) natural pork sausage roll
- 1 shallot, finely diced
- ½ cup fresh parsley, chopped
- 3 tablespoons fresh sage, finely chopped (divided)
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme (plus 1 sprig)
- 4 tablespoons unsalted butter (divided)
- 2½ – 4 cups chicken stock (adjust as needed)
- 2 eggs, beaten
Instructions
- Preheat oven to 350 °F (175 °C). Spread cubed sourdough on two baking sheets and bake 10‑15 minutes, stirring occasionally, until toasted (not browned). Transfer to a very large bowl.
- Preheat oven to 400 °F (205 °C). Line a baking sheet with foil and lay bacon in a single layer (can touch but not overlap). Bake 20‑25 minutes until crisp. Drain on paper towels, then chop and sprinkle over the bread cubes.
- While bacon bakes, dice shallot and chop herbs. Butter the inside of the slow cooker with 2 tablespoons butter.
- In a large skillet over medium heat, cook sausage (breaking it up) with 1½ tablespoons of the sage until cooked through but not browned. Add the diced shallot and cook until translucent.
- Add 2 tablespoons butter and 2½ cups chicken stock to the skillet, bring to a boil. Pour this mixture over the toasted bread cubes.
- Add parsley, remaining sage, rosemary, thyme, and the beaten eggs. Toss gently to combine, ensuring the mixture is moist but not soggy—if too dry, add more broth (½ cup at a time).
- Transfer mixture to the prepared slow cooker. Press gently to compact, cover, and cook on **Low** for 4 hours. During cooking, add more chicken stock as needed to keep moist.
- Once done, serve and enjoy.
Notes
- If you can’t find fresh herbs, you may substitute dried herbs (use about half the amount, crushed between fingers to release aroma).
- To keep stuffing warm for up to 2 hours, stir occasionally and add extra chicken stock to maintain moisture.
- If you like, you can add 1 cup chopped celery with the shallot for extra flavor and texture.
- You may prep ahead by toasting the bread cubes and cooking the bacon the day before.
- Portions can be halved for smaller servings; reduce ingredient amounts and use a smaller slow cooker.
Nutrition
- Serving Size: 1
- Calories: 406 cal
- Sugar: 3 g
- Sodium: 727 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 78 mg
