Cut down your time spent in the kitchen this Thanksgiving with a Slow-Cooked Sausage Stuffing. It only takes a few minutes to whip up the ingredients, then pop it in the oven to finish cooking!
Slow-Cooked Sausage Stuffing
- 1 loaf white bread, cut into small cubes (about 16 cups)
- 3 cups chicken stock
- 1 teaspoon chopped fresh rosemary
- 1 pound sweet Italian sausage, removed from the casings
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Granny Smith apple, chopped
- 4 tablespoons butter, plus a little more for buttering the baking dish
- salt and pepper
Heat the oven to 300° F. Scatter the bread cubes on 2 rimmed baking sheets and bake, tossing once or twice, until dried out and crisp, 15 to 20 minutes. Transfer to a large bowl. Raise the oven to 350° F. Put the chicken stock, rosemary, and 2 tablespoons of butter in a saucepan over medium-low heat to warm up. Butter a large rectangular baking dish.
Put the remaining 2 tablespoons of butter in a large, deep skillet or small Dutch oven over medium-high heat. When hot, add the sausage and cook, breaking it apart with a spoon, until it loses its pink color, 3 to 5 minutes. Add the onions, carrots, celery, and apples, and a sprinkle of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 10 to 12 minutes. Transfer the mixture to the bowl with the bread, add the chicken base and water and butter mixture, and stir to combine (it should be very wet).
Transfer the mixture to the buttered baking dish, packing it in tightly and smoothing out the top. Put the baking dish in the oven and bake, uncovered, until the top is golden and crisp, 60 to 90 minutes. Let rest for at least 10 minutes before serving.