Crockpot Brioche Sausage Stuffing with Crispy Golden Edges Step-by-step instructions

Before you start

Before starting, toast the brioche cubes if they aren't already toasted. Remove the sausage casings and have all ingredients measured and ready.

Chop the celery, onion, and fresh herbs. Preheat a large skillet for browning the sausage. Ensure the slow cooker is clean and ready to use.

Instructions

Browning the sausage and aromatics

1. 1Brown the sausage and aromatics
   In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan. Add the butter to the same skillet and melt over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the rosemary and thyme and cook for 1 minute more. Remove from heat.
   Look for The sausage is browned and the vegetables are tender and fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't overcrowd the pan; brown the sausage in batches if needed for better browning.
2. 2Combine the stuffing base
   Place the toasted brioche cubes in a very large mixing bowl. Add the browned sausage and the cooked celery-onion mixture. Sprinkle with salt and pepper. Toss gently with your hands or a spatula to distribute the ingredients evenly.
   Look for The mixture is well combined with no large clumps of bread.
   Tip Use your hands to toss gently so the brioche cubes don't break apart.

The sausage is browned and cooked through, and the vegetables are soft and fragrant. The butter has melted and the herbs are aromatic. This step builds the flavor base for the stuffing.

Layering and slow-cooking

3. 3Add the stock and transfer to the slow cooker
   Pour the turkey stock over the brioche mixture and toss again until every cube is lightly moistened. Transfer the entire mixture to a 6-quart slow cooker. Smooth the top with a spatula.
   Look for The bread cubes are evenly moistened but not soggy.
   Tip If you prefer a drier stuffing, start with 1 1/2 cups of stock and add more if needed.
4. 4Slow-cook on low
   Cover the slow cooker with its lid. Place a clean kitchen towel over the lid (this absorbs condensation). Cook on LOW for 4 hours, until the edges are golden and crisp and the center is set but moist. Do not lift the lid during cooking except to check near the end.
   Look for The edges look golden and crispy, and the center is firm to the touch.
   Tip The towel should not touch the food; it simply catches condensation.

The brioche cubes are evenly moistened with turkey stock, and the mixture is piled into the slow cooker. After 4 hours on low, the edges are golden and crisp, while the center is moist and tender. The kitchen smells of sage and sausage.

Finishing and serving

5. 5Finish and serve
   Once the stuffing is cooked, let it rest for 5 minutes in the slow cooker. Then scoop a hearty mound onto a serving platter. Garnish with fresh sage and parsley. Serve warm.
   Look for The stuffing is steaming and the herbs add a fresh, bright aroma.
   Tip For extra crisp edges, you can spoon the stuffing onto a baking sheet and broil for 2-3 minutes, but this is optional.

The stuffing is scooped onto a platter, garnished with fresh sage and parsley. It's steaming hot, with crispy bits on top and a soft, custardy interior.

Ready to serve. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid lifting the lid during the first 3 hours of cooking, as this releases heat and extends the cooking time. If the stuffing seems too dry at the end, add a little warm turkey stock and stir gently.

If it's too wet, cook uncovered for an additional 15-20 minutes to evaporate excess liquid. Don't overmix, which can break down the brioche.

How to tell it’s done

The stuffing is done when the edges are golden brown and crispy, and the center is set but still moist—not dry or crumbly.

An instant-read thermometer inserted into the center of the stuffing should read at least 160°F (71°C) to ensure the sausage is fully cooked. The internal temperature is key, especially if you added extra stock.

• Ground meat: 160°F (71°C) in the thickest part