Bread puddings and other moist dishes come out extremely well when cooked in a slow cooker. This classic stuffing, flavored with sage and pork sausage, is no different.
classic sage and sausage stuffingI started by making my standard stuffing base, with sage sausage, onions, celery, garlic, butter, plenty of sage, cubed bread, stock, and eggs. Then, instead of piling it into a casserole to bake, like I normally would, I transferred it all to my slow cooker and set it to cook for a few hours on low heat.
If you try this method at home, when you come back to the slow cooker after those hours are up, the smell will be incredible, but the dish might not be so appealing visually. Because a slow cooker heats from the bottom and traps condensation on the top, the top of your stuffing will never get brown or crisp. Instead, it'll look like moist, steamed bread.
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