Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing — This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There’s no sauteing or browning required at all and you can FREE UP YOUR OVEN!! 

Slow Cooker Sausage Stuffing in white bowl

The BEST Sausage Stuffing Recipe

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.

This slow cooker 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.

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 Ingredients 

To make this Crock Pot stuffing recipe, you’ll need: 

  • French bread
  • Unsalted butter
  • Yellow onion
  • Celery
  • Fresh rosemary, sage, thyme, and parsley
  • Salt and pepper
  • Chicken broth
  • Italian sausage 

the best sausage stuffing in a white bowl

How to Make Sausage Stuffing in a Slow Cooker

Dice the French bread and place it inside the slow cooker insert. Let it sit overnight to dry out. The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine. Crumble the Italian sausage over the bread mixture (no need to brown it first). 

Cover and cook the slow cooker stuffing on low for roughly 4 to 5 hours, or until the vegetables are tender and the sausage is cooked through. Stir the sausage into the bread mixture, then give the sausage stuffing a taste and add more salt, pepper, or desired herbs as you deem necessary. 

Sprinkle the parsley onto the sausage dressing and stir to combine. Let the slow cooker stuffing cook for another 5 minutes before serving. 

Can I Prep This Stuffing in Advance? 

I’ve only ever made this sausage stuffing as written, so I can’t say for certain if you can cook it ahead of time and reheat it on Thanksgiving. 

Can I Make This with Cornbread? 

I’ve only ever made this recipe with French bread, but cornbread should work. You may want to toast the cornbread before adding it to the slow cooker or let it dry out for an extra day or two though. Cornbread is more prone to disintegrating, so it needs to be really dry before being made into sausage stuffing. 

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!!

Tips for Making the Best Sausage Stuffing 

If you want to add other veggies or a chopped apple to this slow cooker stuffing, be sure to scale back the amount of vegetables that’s called for in the recipe below. Adding additional vegetables to this sausage stuffing may make the mixture too moist and the texture won’t turn out right. 

For that same reason you don’t want to add any eggs to this sausage stuffing recipe. Trust me, your stuffing will turn out perfectly if you follow the recipe exactly as written! 

Finally, note that the sausage and veggies go into the slow cooker raw. There’s no need to sauté them ahead of time — the slow cooker does all the hard work for you.

Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing — This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There's no sauteing or browning required at all and you can FREE UP YOUR OVEN!! 

Yield: 10 servings
Prep Time 10 minutes
Cook Time 5 hours
Bread Drying Time 12 hours
Total Time 17 hours 10 minutes

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

Instructions

    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 raw 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).

Notes

Stuffing will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 299 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 27mg Sodium: 852mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 15g

More Thanksgiving Recipes: 

You can find all of my Thanksgiving recipes HERE

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Originally published November 2016 and republished November 2019 with updated text.

68 comments on “Slow Cooker Sausage Stuffing”

  1. If I am a little strapped for time, can I do it on igh for 2 hours?

  2. I drive day before to relative’s house for Thanksgiving.
    Can I follow recipe exactly as shown but cook ingredients in slow cooker day before Thanksgiving? Refrigerate overnight in slow cooker bowl & Just re-heat on low or high day of Thanksgiving? If yes, for how long? Would this totally change texture & taste? My sister loves that we won’t need oven space for it! THANKS SO MUCH! Mindy

  3. What a great recipe! I frequently use hot turkey sausage as a substitute for ground meat, and that one ingredient gave this dish a definite edge.The night before, I prepped everything except crumbling the sausage, and getting that head start on this large meal prep was just a bonus.

    Rating: 5
  4. Made this for Christmas dinner yesterday and my husband said it was the best stuffing he has ever had! Everyone loved it. Thanks for sharing.

    Rating: 5
  5. When you say to crumble the sausage, do you mean raw, or pre cooked? Thank you in advance!

  6. This recipe is a family favorite, and we make it every Thanksgiving and Christmas. I was recently put on a gluten free diet. Do you think this recipe will work with gluten free bread?

    Rating: 5
    • Thanks for the five star review and I’m glad you love this recipe!

      As for the GF bread, it’s hard to say. It would depend on the texture. Some GF bread can be a bit soft and delicate and that would turn into mush I fear. You may want to make it to experiment before the actual holiday arrives so there are no surprises on the big holidays.

  7. Is the sausage removed from the casing before crumbling?

    I have not made the recipe yet.

  8. This sounds amazing and I’d love to make it for my work Thanksgiving carry in, however I’m wondering if I can increase it. Wondering if it’s possible to triple it? Or even more? I feel like that might affect the cooking time….anyone tried?

    • I have never made it other than written so I cannot say.

      But yes, if you 2x, 3x, etc the recipe it will affect cooking time. I don’t know if that means exactly 2x more if you 2x the batch. If you are attempting this, you would need a very large (the biggest) slow cooker you can get your hands on.

      Or maybe if you have someone who has a slow cooker you can borrow, make a 1.5x batch in two slow cookers, and then you end up with 3x the recipe which is a hefty amount.

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