Slow Cooked Ciabatta and Chicken Sausage Stuffing Recipe
This Slow Cooked Ciabatta and Chicken Sausage Stuffing is moist and delicious, savory and simple.
Slow Cooked Ciabatta and Chicken Sausage Stuffing
Cook time
4 hours 30 mins
Author: Marlene Baird
Serves: 12
- 12 oz. chicken sausage, ground or removed from casing
- 1 loaf ciabatta bread, cubed
- 1 teaspoon extra virgin olive oil
- 2 large shallots, chopped
- 3 cloves garlic, minced
- 1 lb. carrots, peeled and chopped
- ½ lb. celery, peeled and chopped
- ⅛ cup fresh parsley, chopped
- 1 Tablespoon fresh sage, chopped
- 1 Tablespoon fresh marjoram, chopped
- 2 teaspoons fresh thyme, chopped
- 1 quart (4 cups) organic vegetable broth ( I used Trader Joe’s, but Pacific Organic is great too)
- 2 eggs, beaten
- Coarse Sea Salt and fresh ground pepper
Heat the olive oil in a large sauté pan over medium high.
Add sausage to the pan and cook until browned.
Transfer to a bowl using a slotted spoon and reserve for later.
Add the shallots, carrots and celery to the same pan and sauté for 6 to 7 minutes until softened and fragrant.
Add garlic and sauté for an additional 2 minutes.
Pour cups of the broth into the pan along with 1 teaspoon of salt and ½ tsp of black pepper. Remove from heat. Reserve remaining broth.
In a very large mixing bowl, combine bread cubes, sausage, vegetable mixture, Add your chopped herbs.
Stir to blend all ingredients, making sure the bread cubes are evenly moistened. Add the beaten eggs to the mixture and stir until they are fully incorporated into the stuffing. Pour the remaining broth into the mixture and stir again.
Spray the slow cooker with nonstick cooking spray; then pour in the stuffing mixture.
Let cook on low for 4 hours, checking and stirring every hour to make sure it isn’t too dry. If so, very carefully add more broth.
After 4 hours, stir, taste, and add more salt or pepper, if desired. Switch to warm setting until ready to serve.
6 PP per serving
*Sorry I didn’t figure out how many cups this made. My best guess was 12 cups.
3.2.2158
I know, I know. A stuffing recipe after Thanksgiving. Real bad timing. But that’s what happens. I was sick and fell behind on posting my recipes.
Our family ended up celebrating Thanksgiving on Saturday because I was so ill.
So bookmark this one for the next time you are going to make stuffing. Perhaps for your Christmas dinner, or a New Year’s Day lunch. Or perhaps, just because. So excuse me for the lateness, but I guarantee you will love this stuffing recipe and it will be the one you will want to make over and over again.
Thanks for stopping by and have a great day.
Marlene
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