My favourite part of Christmas dinner has always been stuffing and potatoes. Just ask my Mum. I don’t know what it is about bread and sausage but damn, I love it.
When you make this stuffing, make sure you get good quality bread and good quality sausages. It makes all of the difference.
Make sure you also get the top all golden and crispy, because the crispy and crunchy bits are what make the stuffing even more delicious.
1 loaf sourdough baguette
115 grams unsalted butter
1 yellow onion, diced
3 stalks celery, diced
3 tablespoons fresh rosemary, finely chopped
3 tablespoons fresh thyme, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
500ml low-sodium chicken broth
6 Cumberland sausages (250 grams), removed from skins and meat crumbled
- Rip the bread up into 2cm cubes and place in your slow cooker, or in a roasting tin. Leave out, uncovered, to dry overnight.
- Once bread has become stale, add all of the remaining ingredients. Stir everything through until it’s all combined.
- If using a slow cooker, cover and cook on low for 4 hours. If using the oven, pre-heat to 120°C, cover with tin foil and cook for 3 hours.
- Transfer the stuffing from the slow cooker to a roasting tin. Remove the tin foil from the roasting tin if using the oven. For both slow-cooker and oven methods, turn the oven up to 180°C and cook for a further 40 minutes, until golden brown and crispy on top.
- Serve hot.