Crockpot Stuffing – grandma’s old fashioned recipe! Toasted sourdough bread cubes, savory sausage and vegetables – cooked in the slow cooker. Frees up oven space for easy holiday entertaining!
This old-fashioned bread sausage stuffing is the one I’ve been making for my family for decades and the only one they ask for year after year.
Making it in the slow cooker (crockpot) is a game changer. It claims zero real estate in your already busy oven and the taste is the same as oven-baked. Moist inside, crispy sourdough bits outside using my simple tip to keep your stuffing from getting mushy.
Why I love this recipe:
- When we entertain, oven space is always at a premium – this takes care of that issue.
- Crockpot stuffing has the same delicious flavor and texture as the OG recipe.
- I developed a super-simple tip you’re going to love so the stuffing doesn’t get mushy.
What do I need to make Crockpot Stuffing?
- cooking spray
- loaf of sourdough, french or good quality bakery white bread cut in 1″ cubes
- butter
- yellow onion
- celery
- flat leaf Italian parsley
- fresh sage
- fresh thyme
- sea salt and black pepper
- bulk breakfast sausage
- turkey or chicken stock
How to make this easy Crockpot Stuffing:
Cut bread into 1-inch cubes then add to a rimmed baking sheet in a (mostly) single layer.
Bake cubes 30 minutes at 350 degrees or until golden brown and lightly crisp. Give them a good shake about halfway through bake time. Note: day-old bread toasts faster. Cool completely then transfer to a large bowl.
Spray the inside of your crockpot including the bottom and sides then add the toasted bread cubes to the crockpot. Top with pats of butter then season with salt and pepper to taste.
Top with chopped parsley, thyme and sage then add the uncooked onions and celery.
Crumble the sausage over the top then pour in the turkey (or chicken) stock.
Use this tip so your stuffing isn’t mushy:
Lay a clean dishtowel over the top of the crockpot then place the lid over it. This keeps the condensation off the stuffing giving it crispy bits outside and 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: you know your slow cooker – check to see if it’s done at the 3 hour point and adjust time accordingly. It’s done when the vegetables are tender, sausage is cooked through and you have crispy sourdough bits.
5 Tips for (mostly) stress-free entertaining:
- Prep or cook as much ahead of time as possible.
- Have a simple appetizer ready when guests arrive.
- Keep the bar self serve and easy: wine, beer or a signature cocktail.
- Make tried and true recipes. Test anything new ahead of time.
- Accept help – the toughest one for me. Friend, let’s join hands and work together on it.
Top 5 most popular Thanksgiving Recipes:
- Smoked Gouda Mashed Potatoes
- Easy Homemade Gravy (with or without drippings!)
- Air Fryer Turkey Breast – Garlic Herb Butter Flavor
- Green Bean Casserole (no canned soup!)
- Cheesy Muffin Tin Potato Stacks
Enjoy!
Best Crockpot Stuffing
Equipment
- crockpot (slow cooker)
Ingredients
- cooking spray
- 1 pound loaf - sourdough, french or good quality white bread cut in 1" cubes
- 1 1/2 sticks butter sliced into pats
- 1 medium yellow onion diced
- 1 cups celery chopped
- 3 tablespoons flat leaf italian parsley chopped
- 2 tablespoons fresh sage finely chopped
- 2 tablespoons fresh thyme finely chopped
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- 8 ounces breakfast sausage bulk (Jimmy Dean's breakfast used)
- 2 1/2 cups turkey can swap chicken stock or bone broth
- cooking spray
Instructions
- Prepping bread cubes: Cut bread into 1-inch cubes then add to a rimmed baking sheet in a (mostly) single layer.
- Bake cubes 30 minutes at 350 degrees or until golden brown and lightly crisp. Give them a good shake about halfway through bake time. Note: day-old bread toasts faster. Cool completely then transfer to a large bowl.
- Spray the inside of your crockpot including the bottom and sides with cooking spray (can brush with olive oil instead). Add dry bread cubes, top with pats of butter then season with salt and pepper.
- Next top with chopped parsley, thyme and sage. Add uncooked onions and celery then crumble raw sausage over the top. Pour in turkey (or chicken) stock.
- Cover the top of the crockpot with a dishtowel then place lid over the towel. This will keep the condensation off the stuffing so it's crispy outside, moist inside.
- Turn crockpot to high for 4 hours. After 30 minutes, give the stuffing a stir, breaking up any larger pieces of sausage and blending it into the bread cubes.
- Continue slow cooking with the dish towel and lid in place. You know your own slow cooker, so check the stuffing after 3 hours cook time. It's done when the vegetables are tender, sausage is cooked through and and you have crispy sourdough bites with moist stuffing inside.