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+ servings

Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing
This classic sausage stuffing is soft, fluffy and flavored with thyme, sage, fresh vegetables and pork sausage. Made in your slow cooker, this sausage stuffing serves up moist stuffing with those perfectly crispy edges making this the best stuffing you will ever have.
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Serving Size 12

Ingredients

  • 16 ounces pork sausage
  • 3 ribs celery ends trimmed, diced
  • 4 cloves garlic minced
  • 1/2 cup fresh parsley chopped, divided
  • 1 medium onion diced
  • 1 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 tablespoons butter
  • 3-4 cups chicken stock
  • 14 ounce package bread cubes / stuffing cubes
  • extra butter to butter crockpot insert

Instructions

  • To make your Slow Cooker Sausage Stuffing, start by buttering the sides and bottom of the slow cooker. Then begin browning your sausage in a large skillet over medium high heat.  Break the sausage into small pieces and cook until no longer pink. 
  • While your sausage is cooking, add the garlic, celery, half of the parsley and all of the onion to a small food processor and pulse until chopped. Add your veggies and your sausage to a large mixing bowl followed by your bread cubes, spices and chicken stock. Mix to combine well and then add it to the slow cooker. Cover and cook on low for 4 -5 hours. Stir in reserved chopped parsley 5 minutes before serving.

Notes

PRO TIPS FOR MAKING SLOW COOKER SAUSAGE STUFFING

  • You can prep this recipe the day before you need it.  Simply brown your sausage and chop your veggies ahead of time and refrigerate until needed.  Then add them to your bread, spices and chicken stock, combine and then move to the slow cooker.
  • Mix up your sausage stuffing recipe by trying different types of sausage.  I use Jimmy Dean breakfast sausage but there are spicy and flavored varieties to try along with meats like chorizo or Italian sausage.
  • Stop lifting the lid off the slow cooker.  Let it do it's job.
  • You can make sausage stuffing drying your own bread and making it all from scratch but my favorite is still taking a little bit of help from the store in that department so store bought bread cubes it is.
  • The secret to the Slow Cooker Sausage Stuffing not burning to the sides is buttering the slow cooker sides before adding in the stuffing.
  • Leftover stuffing will keep perfectly in the fridge for up to 5 days in an airtight container.
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