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–+ servings

Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing
Slow Cooker Sausage Stuffing is a flavorful, make-ahead holiday side dish with sausage, sage, and buttery bread cubes. This slow cooker stuffing recipe saves oven space and delivers homemade comfort for Thanksgiving or any holiday meal.
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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

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.