This crockpot stuffing with sausage is a moist and delicious side dish perfect for the holidays - or any weeknight dinner. Sausage adds wonderful flavor, and when combined with classic ingredients like onion, garlic, celery, and seasonings - you've got something special. The slow cooker will keep your stuffing warm and ready to serve when you are!
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The Best Slow Cooker Dressing Recipe!
Perfect for any meal! This shouldn't just be a slow cooker Thanksgiving stuffing recipe. I know, everyone looks forward to stuffing on the holidays - but why wait till then? It's perfect any night of the week or Sunday supper!
Delicious Classic Flavors. Classic homemade stuffing ingredients such as onion, celery, garlic, poultry seasoning, and parsley pair with pork sausage, adding just the right amount of flavor and moisture.
Easy Crockpot Dish. Making stuffing in a crock pot frees up extra burner space for all your other holiday dishes! This recipe can be prepped ahead of time so it's easy to assemble. The crock pot is a dream for keeping stuffing warm and ready to go when it's time to serve your meal.
Slow Cooker Stuffing Ingredients
Here are the ingredients you will need to make this crockpot stuffing recipe:
- Dried White Bread
- Ground Pork Sausage: use mild or hot pork sausage based on your preference.
- Onion: use white, yellow, or sweet onion in this recipe.
- Celery
- Garlic: mince fresh cloves of garlic or use store bought pre minced garlic.
- Green Onion
- Butter
- Eggs:
- Poultry Seasoning: most poultry seasoning blends combine dried sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
- Salt
- Ground Black Pepper
- Fresh Parsley
- Chicken Broth: use low sodium or fat-free broth if desired.
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Use spicy pork sausage if you want to add some heat. You can add some red pepper flakes to your stuffing for extra heat.
- Use store-bought, unseasoned dry bread cubes to save some time.
- Omit the sausage if preferred, or make it vegetarian.
- Add dried cranberries and toasted walnuts to elevate your stuffing!
- Add additional chicken broth or vegetable stock if you prefer a more moist stuffing.
- Adjust any seasonings as desired.
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How To Make Slow Cooker Dressing
Here's how to make the best slow cooker stuffing recipe:
1. Place bread cubes on a rimmed baking sheet. Bake and toss the cubes periodically until they are dry. Cool before adding to the stuffing.
2. Brown the sausage in a skillet. Remove with a slotted spoon, leaving any sausage, juices, and fat in the pan. Set the pork aside.
3. Melt the butter in the pan with the juices. Add onion and celery and saute until tender. Add green onion and garlic.
4. Transfer bread cubes to a large bowl and add sausage, cooked vegetables, pan juices, eggs, parsley, poultry seasonings, salt and pepper. Stir until combined.
5. Spray the inside of a 6-quart crock pot with nonstick spray. Transfer to the pot. Cover and cook on low until done.
Tip: Steps 1-3 can be done 1-2 days in advance to save you time on the day of making everything! It is a great time saver when you have multiple things you are cooking (especially around the holidays).
How To Serve Crock Pot Dressing
Garnish with extra fresh chopped fresh parsley or fresh chives.
Serve with mashed potatoes and gravy, green beans or your other favorites.
Serve out of the crockpot or transfer to a beautiful serving dish.
Meal idea! Serve with this crockpot turkey breast with cranberry gravy and your other holiday favorites, such as green bean casserole and sweet potato casserole. Don't forget the rolls!
Best Crockpot Stuffing Tips
- Prepare your dry bread cubes ahead of time to save you time on the day of making your stuffing. You can also cook your sausage and vegetables in advance if you wish!
- If needed, add more broth to add moisture. Adjust salt and pepper to taste.
- Use a crockpot liner and spray with nonstick spray to make for an easy cleanup.
- Cook on low--if you cook on high, you could burn and dry out your stuffing a lot easier. You can add more chicken broth to your stuffing if you need moisture---it is easier to do if cooked on low.
FAQ's
Once cooled, transfer to an air-tight container and store in the fridge. Use within 4 days of preparing.
Place the amount you want to reheat on a microwave-safe dish and microwave in 30-second increments until your desired heat is achieved.
I think the answer to this is based on preference. I find that stuffing should be more moist than dry. If you find that your stuffing is getting too dry, add some chicken broth to help moisten it. If it gets too moist you can add extra dry bread cubes to soak it up nicely.
Yes, it should be covered to prevent it from drying out. In this recipe, it is cooked in a slow cooker, so it will be covered while cooking to help retain all of its moisture. If you bake your stuffing, you can take the cover off at the end to crisp the top if desired.
I have made stuffing both with and without eggs. Both versions turned out great! I find, based on preference, I like putting eggs in the stuffing as it acts as a binder for all ingredients to help stick together. I think it also adds a nice fluffy texture!
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get easy delicious crockpot recipe ideas every week!
📖 The recipe.
Slow Cooker Stuffing
Equipment
- 3 to 4-quart crockpot
Ingredients
- 8 cups dried white bread (cut into ½" cubes; for convenience you can use store bought unseasoned dried bread cubes)
- 1 pound ground pork sausage
- ¾ cup onion (finely chopped)
- 1 cup celery (chopped)
- 1 teaspoon garlic (minced)
- ¼ cup green onion (chopped)
- 1 stick butter
- 2 large eggs
- 1½ teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup fresh parsley (chopped)
- 12 ounces chicken broth (plus extra to adjust moisture if needed)
Instructions
- To dry bread: preheat oven to 300 degrees F. Place bread cubes on a rimmed baking sheet. Bake, tossing the bread cubes periodically, until they are dry, about 20 to 30 minutes. Cool the dried bread before adding to the stuffing mixture.
- Brown the sausage in a skillet over medium heat. Remove with a slotted spoon, leaving any sausage, juices, and fat in the pan. Set the pork aside.
- Melt butter in the same skillet as the juices, over medium heat. Add onion and celery and saute until tender, about 7 to 9 minutes. Add green onion and garlic, saute for 1 minute. (Note: All steps to this point can be completed 1 to 2 days in advance)
- Transfer bread cubes to a large bowl and add sausage, cooked vegetables (with all the pan juices), eggs, parsley, poultry seasoning, salt, and pepper. Add just enough broth to moisten the stuffing. Stir until combined.
- Spray the inside of a 6-quart crock pot with nonstick spray. Transfer the stuffing to the pot. Cover and cook on low 3 to 4 hours.
- Stir and fluff with a fork. Add additional broth if needed to increase moisture. Adjust salt and pepper to taste.
Video
Notes
Nutrition
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