Ingredients:

  • 16 oz dried bread cubes
  • 1 lb ground pork sausage
  • 1 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 1 Granny Smith apple, diced
  • 2.75 cups low-sodium chicken stock
  • 2 large eggs
  • 2 tbsp fresh sage, minced
  • 1 tbsp fresh thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a large skillet over medium high heat, cook the 1 lb sausage until no pink remains and edges are crispy.
  2. Add the 1 cup butter to the same skillet. Once it begins to sizzle, toss in the 2 cups onion and 1.5 cups celery.
  3. Stir in the 1 cup cremini mushrooms and 1 diced Granny Smith apple. Cook for 5 minutes until the apples are slightly softened but not mushy.
  4. Stir in the 4 cloves minced garlic, 2 tbsp sage, and 1 tbsp thyme. Sauté for 1 minute until the aroma fills the kitchen.
  5. In a separate jug, whisk the 2.75 cups chicken stock with the 2 large eggs, 1 tsp salt, and 0.5 tsp pepper.
  6. Place the 16 oz bread cubes in a massive bowl. Pour the buttery sausage mixture over the top, then slowly drizzle the stock mixture.
  7. Use a large spatula to fold the liquid into the bread. Stop as soon as every cube looks damp.
  8. Lightly grease your slow cooker. Pour the mixture in and level the top without pressing down hard.
  9. Cover and cook on LOW for 4 hours. Check at 3 hours 30 mins to ensure the bottom isn't darkening too fast.
  10. If you like a crunchier top, remove the lid for the final 30 minutes of cooking.