Whether it's a weeknight dinner, Sunday supper, or Thanksgiving dinner this crockpot stuffing recipe is so moist and delicious. The crockpot works perfectly for keeping stuffing warm and ready to serve.
8cupsdried white bread (cut into ½" cubes; for convenience you can use store bought unseasoned dried bread cubes)
1poundground pork sausage
¾cuponion(finely chopped)
1cupcelery(chopped)
1teaspoongarlic(minced)
¼cupgreen onion(chopped)
1stickbutter
2largeeggs
1½teaspoonspoultry seasoning
½teaspoonsalt
½teaspoonground black pepper
⅓cupfresh parsley(chopped)
12ounceschicken 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.
Notes
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VARIATIONS: Sausage may be omitted, add broth for additional moisture if needed. Unseasoned store bought dried bread cubes may used as a timesaver.
TIPS: The bread can be dried, the meat and the vegetables cooked in advance.
SERVING SUGGESTIONS: Adjust salt and pepper as needed. Keep warm in crockpot until read to serve. Pairs well with turkey, mashed potatoes and gravy and green beans.