Slow Cooker Stuffing
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.
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 the juices and fat in the pan. Set the sausage 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 for 3 to 4 hours, until the center reaches 165°F.
- Stir and fluff with a fork. Add additional broth if needed to increase moisture. Adjust salt and pepper to taste.
Video
Notes
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Dry the bread, brown the sausage, and cook the vegetables 1 to 2 days ahead to save time. Cook on low, since high can dry out or burn the stuffing. Because the stuffing has raw eggs, cook it until the center reaches 165°F. Add more broth if it needs moisture, and keep it warm in the crock pot until serving.
VARIATIONS: Use hot pork sausage or add red pepper flakes for heat. Stir in dried cranberries and toasted walnuts. Garnish with fresh parsley or chives. Serve with turkey, mashed potatoes, gravy, and green beans.
SUBSTITUTIONS: Use store-bought unseasoned dried bread cubes to save time. Leave out the sausage and add a little extra broth for moisture; use vegetable broth to make it vegetarian. Low-sodium chicken broth works well.
Nutrition
Calories: 341kcalCarbohydrates: 20gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 644mgPotassium: 242mgFiber: 1gSugar: 3gVitamin A: 619IUVitamin C: 5mgCalcium: 105mgIron: 2mg
DID YOU MAKE THIS RECIPE?Mention @slowcookedeatsofficial or tag #slowcookedeats! Be sure to subscribe to my newsletter to receive more slow cooked goodness straight to your inbox.
© 2025 Slow Cooked Eats