Slow Cooker Sausage Stuffing

My family loves stuffing. It’s definitely their favorite Thanksgiving side dish, hands down.

I wanted to try a new stuffing recipe this year and they told me this one is a keeper.

Slow Cooker Sausage Stuffing - EASY stuffing that's full of flavor from the sausage, onions, and more!! You don't even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!!

The stuffing is buttery soft with a bit of texture from onions and celery. It’s packed with flavor from fresh rosemary, sage, thyme, and parsley.

Juicy sausage adds wonderful richness. I used hot Italian sausage and it lends great depth of flavor without being spicy but use mild sausage if you prefer. You don’t even need to brown the sausage first meaning that’s another step avoided and another skillet you won’t dirty. It all counts and it all adds up especially on holidays.

MY OTHER RECIPES

Slow Cooker Sausage Stuffing - EASY stuffing that's full of flavor from the sausage, onions, and more!! You don't even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!!

I love how easy the stuffing is. It’s made in the slow cooker which is awesome for Thanksgiving or other holidays because it’s one less thing that ties up your oven.

Make sure you start with day-old or stale French bread. I bought a one pound loaf from the grocery store bakery, diced it into cubes, placed the cubes into my slow cooker, and let it sit out for about 12 hours (overnight) before beginning the rest of the recipe.

Slow Cooker Sausage Stuffing - EASY stuffing that's full of flavor from the sausage, onions, and more!! You don't even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!!

Slow Cooker Sausage Stuffing

The stuffing is buttery soft with a bit of texture from onions and celery. It’s packed with flavor from fresh rosemary, sage, thyme, and parsley. Juicy sausage adds wonderful richness. I used hot Italian sausage and it lends great depth of flavor without being spicy and you don’t even need to brown it. The stuffing is so easy and made in the slow cooker, awesome for Thanksgiving or other holidays because it’s one less thing that ties up your oven. Make sure you start with day-old or stale French bread.

Ingredients:

  • one pound loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours
  • 1/2 cup (1 stick) unsalted butter, diced into 1/4-inch pieces
  • 1 extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)
  • 1 cup celery, diced small
  • 3 tablespoons fresh rosemary (sticks discarded), finely minced
  • 3 tablespoons fresh sage (stems discarded), finely minced
  • 2 tablespoons fresh thyme (sticks discarded), finely minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1 pound ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)
  • 1/4 cup fresh flat-leaf Italian parsley, or to taste

Directions:

  1. Place bread inside a 6-quart slow cooker that’s been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
  2. The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
  3. Evenly crumble the sausage in small, bite-sized pieces over the bread mixture.
  4. Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
  5. Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.
  6. Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal). Stuffing will keep airtight in the fridge for up to 5 days.
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33 comments on “Slow Cooker Sausage Stuffing”

  1. I think stuffing is the best part of Thanksgiving for a lot of people! This looks like a great recipe with a lot of added flavor from sausage. It’s also a nice surprise to see that it doesn’t have to be browned first..just mix it all up and let the slow cooker do the work. I have to give a shout out to your cranberry blueberry sauce in the related recipes…I love that stuff and have made it several times!

  2. this recipe looks delicious! it’s been really interesting seeing you expand/re-expand your palate over the years of this blog, and I’m just curious, but I’m assuming you’re back to eating meat now?

  3. I am so ready for thanksgiving and stuffing is definitely one of my favorite things. In the slow cooker? With sausage? YES PLEASE.

  4. I am all about stuffing at Thanksgiving. Let’s skip the turkey and move on to stuffing and cranberry sauce (hmm, I don’t think I’ve noticed your cran-blueberry sauce before …). I think I’d be tempted to make this recipe as a weeknight supper–don’t judge!

  5. hey girl this looks really tasty! Yummy!

  6. I just saw you on msn.com’s roundup of the Most Delicious Grilled Cheese Sandwiches.  So fun to see your name pop up all over because I feel like I “know” you!  I’ve been stalking for years.  :) Your stuffing looks amazing!

  7. Stuffing and macaroni cheese are in a constant battle for the top spot on my favorite Thanksgiving side dish list. Your stuffing looks incredible, Averie. Plus, huge WIN for it being made in a slow cooker!

  8. Stuffing is my absolute FAV and this look looks fantastic!! Enjoy your week :)

  9. Our family stuffing recipe begins with homemade cornbread. We bake it the night before as well. It seems we are always waiting on the dressing to finish cooking-never even thought of using a slow cooker. Can we use the cornbread instead of the bread?

    • I would let the cornbread get stale for 1-2 days, or toast it after you cube it because cornbread is already more prone to ‘disintegrating’ than a French bread and I worry a bit that you could end up with mush otherwise. LMK if you try it!

  10. Just made this as a trial run for Thanksgiving (which I should’ve done earlier because it makes a lot) and it’s delicious! Love that it’s a crock-pot recipe, which makes it so much easier for Thanksgiving and traveling to family dinners.

    The only downside is the sausage is pretty hard to “crumble” when it’s not cooked so I had to break it up a lot when it was done and even then it was still not quite broken up enough.

    • Glad you enjoyed this!

      With regard to crumbling the sausage, there is no way to get around it other than to get in there with your hands (I wear rubber gloves) when it’s raw and really pull it apart in smallish pieces so that when it finishes cooking they’re the size you want it.

  11. Looks delicious! Thinking about making this for Thanksgiving.  Stuffing is always such a long process. It would be so nice to throw it all in the crockpot.  Couple questions….do you think if I added chopped apples it would work in this?  Also, no need to sauté the onions and celery?

    This is my first time commenting but I love your blog and recipes! :)

    • I made the recipe exactly as written, no sauteeing first was necessary for me. Everything cooks through perfectly. If you add apples I would perhaps reduce the celery and/or carrots because apples have quite a bit of juice and I worry they could sog down the stuffing possibly.

      If you try this, let me know how it goes!

    • I made it and it was fantastic!!  I ended up doubling the recipe (big crowd!!) and added one diced apple and a little extra bread, perfecto!  Has become the new favorite, thank you!  

  12. just checking you put the sausage meat in raw and you dont pre cook it first?

  13. Thanks for answering..Have a great Thanksgiving

  14. Hi there,
    Can’t wait! I am trying it for this Thanksgiving! Quick question- no eggs in this? Or would an egg or two just add moisture? What are your thoughts? Thank you!!

  15. Made this yesterday for Thanksgiving and it was a hit! After it was done cooking in the crockpot, I put it in a baking dish and threw it in the oven for 10-15 minutes to crisp it up since my family always fights over the crispy bits. Next time I will have to make a double batch as it was almost gone before everyone got some! Thanks for the great recipe!

  16. Made this for Thanksgiving. Everyone loved it! (I don’t like stuffing. Sorry) Thanks for helping us free up the oven!

  17. can I use sweet italian sausage?

  18. Averie, I have made the slow cooker dressing three times since Thanksgiving and each time I get great reviews. Thank you for this recipe and many others, from a guy who enjoys cooking.

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