By Early April brought warmer days and the first real feel of spring. The azaleas were in full bloom and the neighborhood looked brighter. At school we had a spring program and I sang in the choir. My voice didn't crack this time and Jada cheered the loudest from the audience, waving her arms like she was at a concert.
Monday I made cornbread dressing with sausage as a test for Easter. It turned out moist and flavorful. Kayla kept picking the sausage pieces out and eating them first. Jamal tried a piece and gave it a thumbs up, which was high praise.
On Wednesday I helped Mama plant more flowers in the front yard. The new ones were bright and strong, just like we were trying to be after the flood.
Thursday I stayed after school for debate club. I argued for better support for families after storms. Jada waited for me and said I sounded like the doctor I was going to be.
Saturday MawMaw Shirley let me lead the entire sweet potato pie. She tasted it and said the balance was good and that I was starting to trust my own tongue.
At night I sat on the porch with my notebook. Fourteen was coming soon and spring felt like a fresh start. I wasn't rushing the season or the year ahead. I was letting the roux take its time.
That week felt like everything was slowly finding its rhythm again—the flowers going in the ground, MawMaw Shirley letting me lead the pie, fourteen just around the corner. After testing that cornbread dressing for Easter and watching Kayla pick out every last sausage piece like it was treasure, I knew I wanted to lean into that combination again, but give it more time to develop. This slow cooker sourdough stuffing with turkey sausage and apples is what came out of that feeling—something that doesn’t rush, something that lets the flavors do what a good roux does and just take their time.
Slow Cooker Sourdough Stuffing with Turkey Sausage and Apples
Prep Time: 20 min | Cook Time: 3 hrs 30 min | Total Time: 3 hrs 50 min | Servings: 10
Ingredients
- 1 loaf (about 14 oz) sourdough bread, cut into 3/4-inch cubes and left out overnight to dry
- 1 lb turkey sausage, casings removed
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 2 medium apples (such as Honeycrisp or Fuji), peeled and chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs, lightly beaten
- Nonstick cooking spray
Instructions
- Brown the sausage. Heat a large skillet over medium-high heat. Add turkey sausage and cook, breaking it into bite-sized pieces, until browned through, about 7–8 minutes. Transfer to a large mixing bowl with a slotted spoon, leaving drippings in the pan.
- Soften the vegetables. Reduce heat to medium. Add butter to the same skillet. Once melted, add onion and celery and cook until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper and cook 1 minute more. Add apples and stir to combine. Cook another 2 minutes, then transfer everything to the bowl with the sausage.
- Combine and moisten. Add dried sourdough cubes to the bowl. Pour in 2 cups of chicken broth and toss gently until the bread absorbs the liquid. Add the beaten eggs and toss again until evenly coated. If the mixture feels dry, add remaining 1/2 cup broth a few tablespoons at a time until moist but not soggy.
- Load the slow cooker. Spray the insert of a 6-quart slow cooker generously with nonstick spray. Transfer the stuffing mixture in and spread into an even layer. Do not pack it down tightly.
- Cook low and slow. Place a double layer of paper towels under the lid to absorb condensation. Cook on LOW for 3 to 3 1/2 hours, until the center is set and the edges begin to crisp slightly. Avoid lifting the lid during the first 2 hours.
- Rest and serve. Turn off the slow cooker and let the stuffing rest uncovered for 10 minutes before scooping. Serve warm straight from the insert.
Nutrition (per serving)
Calories: 290 | Protein: 14g | Fat: 11g | Carbs: 34g | Fiber: 2g | Sodium: 540mg