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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.

Ingredients

  • 1 lb crumbled sausage (Italian or breakfast style)
  • 12 cups bread cubes (day-old or lightly toasted)
  • 1/2 cup butter
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced (optional)
  • 2 tsp poultry seasoning (optional)
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 tbsp fresh parsley, chopped (optional)
  • 3–4 cups chicken broth or stock
  • Salt and pepper, to taste
  • Optional additions: 1 diced apple, 1/2 cup dried cranberries, 1/2 cup chopped mushrooms, 1/4 cup chopped walnuts or pecans
  • Non-stick cooking spray or butter (for greasing slow cooker)

Instructions

  1. Lightly grease the insert of a 5–6 quart slow cooker with butter or cooking spray.
  2. If using fresh bread, cube and lightly toast it or leave it out to dry so it absorbs liquid well.
  3. In a skillet, cook sausage over medium heat until browned and fully cooked. Drain excess fat.
  4. In the same skillet, melt butter and sauté onion, celery, and garlic (if using) until softened, about 5 minutes.
  5. In a large bowl, combine bread cubes, cooked sausage, sautéed vegetables, herbs, and seasonings. Toss gently.
  6. Gradually pour in chicken broth while stirring until the bread mixture is moistened but not soggy.
  7. Transfer the mixture to the slow cooker, spreading evenly.
  8. 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.
  9. Alternatively, cook on HIGH for 2–3 hours, checking occasionally for moisture.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-sausage-stuffing/