Why You’ll Love This Recipe

It frees up your oven, which is especially handy during big meals or holidays.
The sausage adds rich, savory flavor and depth to a classic stuffing.
Cooking in a slow cooker means less fuss, and the dish stays warm until ready to serve.
It’s easy to customize — swap in different breads, add fruit or nuts, change the sausage type, and make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crumbled sausage (Italian or breakfast sausage works well)
Bread cubes (day-old or slightly dried bread)
Butter
Onion (chopped)
Celery (chopped)
Garlic or garlic powder (optional)
Fresh or dried herbs (sage, thyme, rosemary, parsley)
Poultry seasoning (optional)
Chicken broth or stock
Salt & pepper
Optional additions: diced apple, mushrooms, cranberries, nuts

Directions

Lightly grease the insert of your slow cooker with butter or cooking spray.
If using fresh bread, cut the bread into cubes and let it sit out or toast slightly so it’s dry and will absorb liquid properly.
In a skillet, brown the crumbled sausage over medium heat until fully cooked and no pink remains (if your recipe calls for browning first). Drain excess fat if needed.
(Optional) In the same skillet, sauté onion, celery (and garlic if using) in butter until softened.
In a large bowl, combine the bread cubes, cooked sausage, sautéed vegetables, herbs, salt and pepper.
Transfer this mixture into the slow cooker. Pour the chicken broth (and any additional liquid required) over the bread mixture. Stir gently to incorporate.
Cover and cook on LOW for about 4 to 5 hours, or until the stuffing is set and most of the liquid is absorbed. If you’d rather use HIGH, shorten the time accordingly (typically ~2-3 hours), but check to ensure even cooking.
If desired, in the last 30 minutes uncover the slow cooker or switch to HIGH for a short period to develop slightly crisp edges.
Once done, serve hot straight from the slow cooker or transfer to a serving dish.

Servings and timing

Serves about 8-12 people, depending on portion size.
Prep time: ~15-20 minutes (excluding drying the bread ahead of time).
Cook time: ~4 to 5 hours on LOW.
Total time including prep: ~4 h 15 min to 5 h 20 min.

Variations

Use spicy Italian sausage or mild sausage depending on heat preference.
Swap half the bread for cornbread or sourdough for a different texture and flavor.
Add diced apples, cranberries, or chopped walnuts for sweet-and-savory contrast.
Include mushrooms or chopped spinach for extra veggies.
Make it vegetarian by omitting the sausage and using vegetable broth, sautéing mushrooms for a meaty texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Place the stuffing in a baking dish, cover with foil and heat at ~175 °C (350 °F) until warmed through, or microwave individual portions adding a splash of broth to maintain moisture.
Freezing is possible: once cooled, transfer to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of bread should I use?

Any crusty bread works well — French loaf, sourdough, Italian bread. The key is that the bread is a bit stale or dried so it holds texture rather than turning mushy.

Do I have to brown the sausage and vegetables ahead of time?

It’s optional depending on the recipe you follow. Some versions skip browning to save time, but browning adds flavor and texture.

Can I prepare this ahead of time?

Yes — you can assemble everything up to the point of cooking (bread cubes, sausage, veggies, herbs) and refrigerate until you’re ready to cook. Then pour in the broth and cook as directed.

Can I use store-bought stuffing cubes?

Yes — they can save time. Just make sure the cubes are large enough to maintain texture and reduce the liquid a bit since pre-cubes may absorb differently.

How moist should the stuffing be?

It should be moist but not soggy. The bread should be hydrated by the broth but still hold its shape. Adjust the amount of broth if needed (especially in a slow cooker there’s less evaporation than in an oven).

Why use a slow cooker instead of baking in the oven?

Using a slow cooker frees up your oven for other dishes, can keep the stuffing warm for serving, and requires less active monitoring. It’s especially useful during holiday meals.

What size slow cooker should I use?

A 5- to 6-quart (4.7-6 L) slow cooker works for this recipe size. Make sure the stuffing mixture doesn’t fill more than about two-thirds of the insert to allow even cooking.

Can I make this gluten-free?

Yes — use gluten-free bread and ensure your sausage and broth are gluten-free certified. The method remains the same.

How do I get crispier edges?

After the slow cooking phase, you can uncover the slow cooker and cook on HIGH for 20-30 more minutes, or transfer the stuffing to a lightly greased baking dish and bake uncovered for 10-15 minutes at 375 °F (190 °C) to dry the top slightly and get some crisp.

Conclusion

This Slow Cooker Sausage Stuffing delivers the rich, comforting flavors of a classic stuffing with the ease of hands-off slow cooking. Whether you’re serving it for a holiday feast or pairing it with a simple roast dinner, it’s a delicious, user-friendly choice that leaves your oven available for the main course. Enjoy!

Slow Cooker Sausage Stuffing

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A savory, comforting side dish made with sausage, bread cubes, aromatic herbs, onions, and celery — all slow-cooked to perfection. This slow cooker sausage stuffing saves oven space and delivers classic holiday flavor with minimal effort.

Author: Laura
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Yield: 8 to 12 servings
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Halal

Instructions

Lightly grease the insert of a 5–6 quart slow cooker with butter or cooking spray.
If using fresh bread, cube and lightly toast it or leave it out to dry so it absorbs liquid well.
In a skillet, cook sausage over medium heat until browned and fully cooked. Drain excess fat.
In the same skillet, melt butter and sauté onion, celery, and garlic (if using) until softened, about 5 minutes.
In a large bowl, combine bread cubes, cooked sausage, sautéed vegetables, herbs, and seasonings. Toss gently.
Gradually pour in chicken broth while stirring until the bread mixture is moistened but not soggy.
Transfer the mixture to the slow cooker, spreading evenly.
Cover and cook on LOW for 4–5 hours, or until the stuffing is tender and set. For a slightly crisp texture, uncover during the last 30 minutes.
Alternatively, cook on HIGH for 2–3 hours, checking occasionally for moisture.
Once done, fluff with a fork and serve warm directly from the slow cooker or transfer to a serving dish.

Notes

Use day-old bread for best texture; fresh bread may become mushy.
Adjust broth based on bread dryness and desired moistness.
Browning the sausage and vegetables first adds richer flavor.
To make vegetarian, omit sausage and use vegetable broth.
For crispier top, bake uncovered for 10–15 minutes after slow cooking.

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 320
Sugar: 4g
Sodium: 730mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 12g
Cholesterol: 55mg