Slow Cooker Sausage Stuffing — save oven space and cut back on hands-on time this Thanksgiving. This slow cooker stuffing stays perfectly moist, full of savory sausage flavor, and is simple to prepare. It’s a must-have on holiday tables.
Serve this Slow Cooker Sausage Stuffing alongside roasted turkey, mashed potatoes, green beans, or your favorite holiday sides. It pairs especially well with turkey breast and classic casseroles, and frees up oven space for desserts and other dishes.
SLOW COOKER SAUSAGE STUFFING
This year I’m prepping more holiday dishes ahead of time and relying on helpful appliances, especially my slow cooker. Stuffing is one of our favorite Thanksgiving side dishes, so it has to be flavorful and easy to make. This Slow Cooker Sausage Stuffing delivers savory flavor whether you use Italian or sage sausage. It stays moist without becoming soggy, and pieces that touch the pot develop a light, satisfying crispness.
Ingredients
- 1 loaf Italian or French bread, cut into ¾” cubes (preferably stale)
- 1 lb sage or Italian sausage, casings removed
- 3 Tablespoons butter (for greasing the slow cooker)
- ¼ cup butter (for the pan)
- 1 medium sweet onion, chopped
- 4 celery stalks, chopped
- 2 teaspoons minced garlic
- 2½ cups vegetable broth (or chicken stock, if preferred)
- 2 large eggs, slightly beaten
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
How to make Sausage Stuffing in the slow cooker
- In a large skillet, melt ¼ cup butter over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through. Drain any excess fat if necessary.
- Add the chopped onion, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 8–10 minutes.
- Grease the slow cooker with 3 tablespoons of butter so the bread doesn’t stick.
- Place the bread cubes in the slow cooker. Add the cooked sausage and vegetable mixture, then gently fold to combine.
- In a medium bowl, whisk together the eggs, broth, salt, pepper, thyme, and oregano. Pour the liquid evenly over the bread mixture and stir gently so the bread absorbs the liquid.
- Cover and cook on LOW for about 5 hours, until the center is set and the top is hot. For a slightly crisper top, uncover for the last 30 minutes of cooking.
Servings, time and nutrition
Serves: 6 | Prep time: 15 minutes | Cook time: 5 hours | Total time: 5 hours 15 minutes
Estimated nutrition per serving: Calories ~618 kcal. Nutrition will vary depending on exact ingredients and portion size.
Notes and tips
- Use stale bread for the best texture. If your bread is fresh, cut it into cubes and toast in a 400°F oven for 7–10 minutes to dry it out slightly.
- Vegetable broth is recommended for flavor, but chicken stock works well if you prefer it.
- Choose mild or hot Italian sausage to control the heat level, or use sage sausage for a classic Thanksgiving flavor.
- For added texture, fold in ½ cup chopped toasted pecans or walnuts just before serving.
- If you like a more herb-forward stuffing, add 1–2 tablespoons fresh chopped parsley and 1 teaspoon poultry seasoning.
Storage and reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F until warmed through (about 20–30 minutes), or reheat individual portions in the microwave. To refresh texture after refrigeration, add a splash of broth before reheating and bake uncovered for a few minutes to crisp the top.
More slow cooker holiday recipe ideas
- Slow cooker green bean casserole
- Slow cooker garlic mashed potatoes
- Slow cooker chicken and wild rice soup
If you try this Slow Cooker Sausage Stuffing, take a photo and share it on social media. Tag the recipe author if you keep a record of holiday recipes and favorite variations.
