Make slow cooker stuffing with savory sausage, herbs, celery, and buttery bread cubes. This easy Crockpot Thanksgiving side frees up oven space.

Slow Cooker Sausage Stuffing

This slow cooker stuffing is loaded with savory sausage, herbs, celery, onion, and buttery bread cubes for all the comforting flavors you expect from a holiday side dish. It’s an easy Crockpot stuffing recipe that lets the slow cooker do the work while your oven stays free for turkey, rolls, sweet potato casseroles, and dessert.

Made with packaged stuffing cubes and everyday ingredients, this sausage stuffing is a practical choice for Thanksgiving and other holiday meals. Prep the ingredients, add everything to the slow cooker, and let it cook until the bread is tender and full of flavor.

And if you’re the person who looks forward to the stuffing more than the turkey? You’re among friends.

Why You’ll Love This Slow Cooker Stuffing

Frees up oven space: Let the slow cooker handle the stuffing while you work on the rest of your holiday meal.
Packed with savory flavor: Pork sausage, onion, celery, garlic, and seasonings bring familiar Thanksgiving flavor to the table.
Easy preparation: Packaged stuffing cubes save you the extra step of cutting and drying bread.
Perfect for holiday meals: Serve it with roast turkey, chicken, vegetables, and all your favorite sides.
Easy to prep ahead: Brown the sausage and prepare the vegetables in advance to make holiday cooking less hectic.

Ingredients You’ll Need

Pork sausage: The savory foundation of this stuffing. Sage-seasoned sausage is a natural fit, but use the variety you enjoy.
Stuffing cubes: A 14-ounce package of dried bread cubes makes this recipe convenient and easy to prepare.
Celery and onion: Classic stuffing ingredients that bring flavor and texture.
Garlic: Adds another layer of savory flavor.
Fresh parsley: Adds freshness and color to the finished stuffing.
Butter: Adds richness and helps round out the flavors. Use the amount specified in the recipe card.
Chicken stock: Moistens the bread cubes and brings everything together. Add it gradually so the stuffing doesn’t become mushy.
Poultry seasoning, onion powder, garlic powder, salt, and black pepper: These seasonings build the familiar herb flavor of traditional stuffing.

How to Make Sausage Stuffing in the Slow Cooker

1. Prepare the slow cooker. Grease the bottom and sides of the slow cooker insert with butter or cooking spray to help prevent sticking.
2. Brown the sausage. Heat a large skillet over medium-high heat. Add the pork sausage and break it into small pieces as it cooks. Brown the sausage until it is no longer pink, then drain excess grease if needed.

3. Prepare the vegetables. Finely chop the celery, onion, garlic, and the portion of parsley called for in the recipe. You can chop them by hand or use a food processor, pulsing carefully to avoid turning them into a puree.
4. Combine the stuffing ingredients. In a large bowl, combine the cooked sausage, prepared vegetables, stuffing cubes, seasonings, butter, and chicken stock according to the recipe card. Add the stock gradually and toss gently until the bread is evenly moistened.

5. Transfer to the slow cooker. Spoon the stuffing mixture into the greased slow cooker and spread it into an even layer.
6. Cook until tender. Cover and cook on LOW for 4–5 hours, following the recipe’s timing. Slow cookers vary, so begin checking toward the earlier end of the cooking window. The stuffing should be hot throughout, and the center should reach 165°F.

7. Finish and serve. Stir in the reserved parsley as directed in the recipe card. Serve the stuffing warm alongside your favorite holiday dishes.

Tips for Crockpot Stuffing

Add the stock gradually. Stuffing cubes vary in how much liquid they absorb. The goal is evenly moistened bread, not a pool of broth at the bottom of the bowl.
Brown the sausage first. This builds savory flavor and gives you better control over the finished texture.
Grease the slow cooker well. The edges can cook faster than the center, so a well-greased insert helps prevent sticking.
Avoid lifting the lid repeatedly. Each time you remove it, heat escapes and the cooking time can increase.
Prep ahead to save time. Brown the sausage and chop the vegetables in advance. Refrigerate them in covered containers, then combine with the bread cubes and stock when you’re ready to cook.
Expect a softer top. Slow cooker stuffing is generally moist and tender rather than crisp on top. If you prefer a browned top, transfer a portion to an oven-safe dish and brown it separately.

Frequently Asked Questions

How long does stuffing take to cook in a slow cooker? This slow cooker sausage stuffing cooks on LOW for 4–5 hours. Slow cookers vary, so begin checking toward the earlier end of the cooking time. The stuffing should be tender, hot throughout, and cooked to a safe temperature.
How do I know when slow cooker stuffing is done? The bread should be tender and evenly moistened, and the stuffing should be hot throughout. Because this recipe contains pork sausage, make sure the center reaches at least 165°F before serving.
What should I do if my stuffing finishes cooking early? If the stuffing is fully cooked, switch the slow cooker to WARM to keep it hot until serving. Check periodically to make sure it isn’t drying out. If needed, gently fold in a small splash of warm chicken stock.
Should I cook the sausage before adding it to the slow cooker? Yes. Brown the sausage in a skillet first, breaking it into small pieces as it cooks. This develops flavor and makes it easier to combine evenly with the remaining ingredients.
Do I need to cook the onions and celery first? Finely chopping the vegetables helps them soften as the stuffing cooks. Sautéing them first can develop a deeper flavor and softer texture, but it adds another step. Follow the method in the recipe card for the intended result.
Can I use fresh bread instead of packaged stuffing cubes? This recipe is designed for packaged stuffing cubes, which are already dried and absorb stock predictably. Fresh bread contains more moisture and may break down more easily, so it needs to be dried first and may require adjustments to the liquid.
Why is my slow cooker stuffing mushy? Too much stock is a common cause. Different stuffing cubes absorb different amounts of liquid, so add the stock gradually and stop when the bread is evenly moistened. If the finished stuffing is too wet, you can try removing the lid and cooking briefly on LOW to let some moisture escape, checking frequently. The texture may not fully recover.
How do I fix dry stuffing? Gently fold in warm chicken stock a few tablespoons at a time until the stuffing reaches your preferred consistency. Add the liquid slowly so you don’t turn dry stuffing into mushy stuffing.
Why is my stuffing burning around the edges? Some slow cookers run hotter than others, and the edges can cook faster than the center. Grease the insert well, avoid cooking longer than necessary, and check the stuffing toward the beginning of the recommended cooking window.
Can I make boxed stuffing in a slow cooker? Yes, but boxed stuffing follows a different method and uses different liquid ratios than this sausage stuffing recipe. Follow the package directions or use a recipe developed specifically for the boxed mix rather than substituting it directly into this recipe.
Can I prepare slow cooker sausage stuffing ahead of time? You can brown the sausage and prepare the vegetables in advance, then refrigerate them separately in covered containers. Combine the ingredients with the stuffing cubes and stock when you’re ready to cook so you can control the moisture.
How should I store leftover sausage stuffing? Refrigerate leftovers in a shallow, airtight container within 2 hours. Store for 3–4 days and reheat to 165°F before serving. You can also freeze leftovers in a freezer-safe container.
Can I freeze leftover sausage stuffing? Yes. Cool it promptly, portion it into freezer-safe containers, and freeze. Thaw in the refrigerator before reheating, and heat until the center reaches 165°F.
What’s the difference between stuffing and dressing? Traditionally, stuffing is cooked inside poultry while dressing is prepared separately. In everyday use, people often use the terms interchangeably. Since this recipe cooks in a slow cooker, it is prepared outside the bird.

What to Serve With Slow Cooker Sausage Stuffing

This stuffing is a natural fit for Thanksgiving, but you don’t have to save it for one day a year. Serve it with:

Juicy Slow Cooker Turkey Breast: Keep the main dish and stuffing cooking without competing for oven space.
Green Bean Casserole with Bacon: A classic holiday side to round out the plate.
Loaded Cauliflower Casserole: A cheesy vegetable side that brings something different to the table.
Easy Southern Buttermilk Biscuits: Because there is no such thing as too many carbs at Thanksgiving.
Sweet potatoes and Mac n Cheese: Two more holiday staples that belong on the plate.

A Note From Heather

Thanksgiving dinner has enough moving parts without trying to fit every single dish into the oven at the same time. That’s why I love having stuffing cook in the slow cooker. You still get all those familiar sausage-and-herb flavors, but one more dish is taken care of while you work on everything else. And if the stuffing is what you’re sneaking bites of before dinner? I completely understand.

xoxo,
Heather