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Slow Cooker Sage and Sausage Stuffing
Ingredients
  • 2 ½ pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into ¾-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick; 4 ounces; 115g), plus more for buttering slow cooker
  • 1 ½ pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces; 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces; 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • ¼ cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note above)
  • 24 ounces low-sodium chicken or turkey broth (3 cups; 720ml), preferably homemade
  • 3 whole eggs
  • ¼ cup minced parsley leaves, divided
Steps
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