I don’t have a great track record with stuffing. My mother makes a great stuffing- and never strayed from the recipe so long as I’ve known her. Similar to that, Australians seem to have the same stuffing in every roasted chook in every chook shop in every state. It’s not good and it’s not bad—but it is the same. Every. Single. Time.
I decided to create something better, and began experimenting on some of these basic recipes. But it didn’t go as well as I hoped. Then I tried doing recipes word for word—but they didn’t turn out as I hoped, either, and the seasonings were…. Meh. I tried cooking it in the bird, out of the bird, with apples, without apples, with nuts, with seeds, and nut-free, seed-free, with sausage, with butter, without butter, in the oven, in the microwave—everything. It just didn’t work the way I hoped.
Then I tried the slow cooker. It wasn’t doing anything anyway….just sitting there, hoping for a Thanksgiving use. So I tried it. With a simple recipe. And after years of attempts—I got it right. Super yummy and moist—just the right amount. YES!!! And it is delicious!!!
Just like my succotash recipe, I recommend this for any time of year. It is a great side to chicken, roast pork and even steak.
Sherrie’s Slow-Cooker Sausage Stuffing
1 cup uncooked, unseasoned sausage meat (I used beef- in a pinch, beef mince will do)
1 cup finely chopped celery
½ cup chopped onion (I like red onions)
½ cup chopped green bell pepper or green capsicum
1/4 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh sage
4 cups breadcrumbs (approximate—can use slightly more)
½ tsp dry sage
½ tsp thyme
½ tsp dry coriander (cilantro)
4 cups chicken broth (stock)
Brown sausage in a frypan. Using a fork as it cooks, crush it so it is in fine pieces, rather than chunks. Place aside, draining any excess oil from the pan and the meat. Place all of the vegetables in the frypan and cook until tender. Add the parsley and cook for 1 minute more.
In a large bowl, measure breadcrumbs. Add the sausage, vegetables and remaining spices. Mix well. Add broth 1 cup at a time, gently stirring to make the mixture damp, but not soaking in broth. You may need more or less broth, depending on humidity and how dry the breadcrumbs are.
Spray a slow cooker with oil, the gently tip the stuffing inside. Cook on low for 6 or so hours, checking to see if it looks done—the top of the stuffing will start to brown—that means it’s ready! Turn off the heat and dish it up! (or keep it in the slow cooker on “warm” until ready to serve)