Ingredients
Equipment
Method
- In a large skillet, brown the breakfast sausage over medium-high heat, breaking it up. Drain excess grease and transfer sausage to a large mixing bowl. In the same skillet, sauté the diced onion and celery for 5-7 minutes until softened. Add chopped apples and cook for 3-5 minutes until slightly tender.1 pound breakfast sausage, 1 large onion, 2 stalks celery, 2 medium apples
- Add the sautéed onion, celery, and apples to the mixing bowl with the cooked sausage. Stir in the stale bread cubes, fresh sage, fresh thyme, salt, and black pepper. Toss gently to combine.1 pound breakfast sausage, 6 cups stale bread cubes, 1 tablespoon fresh sage, 1 teaspoon fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 medium apples, 1 large onion, 2 stalks celery
- In a separate medium bowl, whisk together the chicken broth, melted butter, and lightly beaten eggs until well combined.1 cup chicken or vegetable broth, 1/2 cup unsalted butter, 2 large eggs
- Pour the liquid mixture over the bread and sausage mixture. Gently fold everything together until all bread cubes are moistened. Do not overmix.6 cups stale bread cubes, 1 pound breakfast sausage
- Lightly grease the inside of your slow cooker crock. Transfer the entire dressing mixture into the prepared slow cooker, spreading it evenly.
- Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-2.5 hours, until the edges are lightly browned and an inserted thermometer reads 165°F (74°C).
- Remove the lid. For a crispy topping, transfer dressing to a baking dish and broil for 5-10 minutes, watching carefully. Garnish with fresh chopped parsley if desired, before serving hot.1/4 cup fresh parsley
Notes
Using stale bread is key to preventing a mushy dressing. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven to dry them out. For a touch of extra flavor, consider adding a sprinkle of nutmeg or a dash of poultry seasoning to the herb mixture.
