Crockpot Stuffing

stuffing in black bowl with black and white check napkin next to it

Side Dish | October 24, 2019 | By

Crockpot Stuffing ~ my family’s favorite old fashioned bread stuffing with sausage made entirely in the slow cooker. Frees up oven space for easy holiday entertaining!

Whether you call it a crockpot or a slow cooker, making homemade stuffing this way is a game changer. For everyone who has hosted a big dinner, you know there’s never enough oven space. Enter: Crockpot Stuffing.

This Crockpot Stuffing recipe takes my family’s favorite sausage stuffing recipe easy side dish. It frees up oven space – something we never seem to have enough of.

Old fashioned bread sausage stuffing ~ easily the most popular holiday side dish. Moist inside, crispy bits outside thanks to a simple trick that’ll keep your crockpot stuffing from getting mushy.

bowl of stuffing with black and white checked napkin

I’ve hosted a lot of parties and holiday dinners over the years and there’s one thing I know for sure. Stress-free beats stressful. If you’re relaxed and having a good time then your guests will, too.

Today I’m sharing my best tips for a party even the host can enjoy. Relax, pour a glass and read on.

Tips for stress-free entertaining like a pro:

  1. Prep or cook as much ahead of time as possible. Crockpot Stuffing
  2. Have a simple appetizer ready when guests arrive.
  3. Keep the bar simple and accessible for guests to help themselves: beer, wine or a signature cocktail
  4. Make tried and true recipes. Test new recipes ahead of time.
  5. Stay away from dips if you have a large crowd. They lose their eye appeal quickly.
  6. Accept help. This was the hardest for me <span(sometimes still is).

What’s in Crockpot Stuffing?

  • cooking spray
  • good quality day old white or French bread cut in 1″ cubes
  • butter
  • yellow onion
  • celery
  • flat leaf Italian parsley
  • fresh sage
  • fresh thyme
  • sea salt
  • black pepper
  • bulk breakfast sausage
  • turkey or chicken stock

How to dry bread for stuffing cubes:

Here are two good ways to dry out bread for stuffing

Day old breadStarting with a whole loaf, cut it into cubes then leave it on a baking sheet uncovered overnight.

Bread cubes in the oven: Preheat the oven to 300 degrees then cube the loaf of bread and lay in a single layer on a baking sheet baking 25-30 minutes.

How to make Crockpot Stuffing:

Spray the inside of your crockpot including the bottom and sides then add the dried bread cubes to the crockpot.

Top with pats of butter then season with salt and pepper.

Next top with chopped parsley, thyme and sage then add the (raw) onions and celery.

Crumble the sausage over the top then pour in the turkey (or chicken) stock.

Lay a dishtowel over the top of the crockpot then place the lid over it. This will keep the condensation off the stuffing giving it crispy bits outside with moist stuffing inside.

Turn the crockpot to high for 4 hours. After 30 minutes, stir the ingredients breaking up any larger pieces of sausage and blending it with the bread cubes.

Continue slow cooking with the dish towel and lid in place. Note each slow cooker varies in intensity so check the stuffing at the 3 hour point. You want the vegetables tender, the sausage cooked through and crispy bits without drying out the moist interior.

Enjoy!

pinterest pin showing bowl of stuffing

If you tried this Crockpot Stuffing recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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bowl of stuffing with black and white checked napkin

Crockpot Stuffing

My family's favorite bread sausage stuffing recipe made entire in the slow cooker, freeing up much needed oven space
PIN for later!
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordslow cooker stuffing, crockpot stuffing, easy crockpot stuffing
Prep Time10 minutes
Cook Time4 hours
Servings6

Ingredients

  • cooking spray
  • 1 pound good quality white or French bread cut in 1" cubes
  • 1 1/2 sticks butter
  • 1 1/2 cups yellow onion chopped
  • 1 1/2 cups celery chopped
  • 1/3 cup flat leaf italian parsley chopped
  • 2 tablespoons fresh sage finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 ounces breakfast sausage bulk (Jimmy Dean's used)
  • 2 1/2 cups turkey or chicken stock

Instructions

  • Spray the inside of your crockpot including the bottom and sides.
  • Add dry bread cubes to the crockpot (see BODY OF POST for instructions re: How To Dry Bread), top with pats of butter then season with salt and pepper.
  • Next top with chopped parsley, thyme and sage then add the (raw) onions and celery. Crumble the sausage over the top then pour in the turkey (or chicken) stock.
  • Next cover the crockpot with a dishtowel then top with the lid. This will keep the condensation off the stuffing so that it can have the crispy bits outside but stay moist inside.
  • Turn the crockpot to high for 4 hours. After 30 minutes, stir the ingredients breaking up any larger pieces of sausage and blending it with the bread cubes. 
  • Continue slow cooking with the dish towel and lid in place. Each slow cooker varies in intensity so check the stuffing at the 3 hour point. You want the vegetables tender, the sausage cooked through and crispy bits without drying out the moist interior.

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