Go Back

Crockpot Stuffing with Sausage

Crockpot stuffing with sausage combines browned pork sausage, sautéed vegetables, herbs, and bread cubes in the slow cooker. It cooks until set with a savory, tender center and crisp-edged top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours 18 minutes
Resting 10 minutes
Total Time 5 hours 38 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 lb pork sausage bulk
  • 0.5 cup butter unsalted
  • 2 cups yellow onion diced
  • 1.5 cups celery diced
  • 1 tsp sage dried, rubbed
  • 1 tsp thyme dried
  • 0.5 tsp salt kosher
  • 0.5 tsp black pepper
  • 1 bag (12 oz) bread cubes unseasoned, dried
  • 2 egg large
  • 3 cups chicken broth low-sodium

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. In a 12-inch skillet over medium-high heat, cook the sausage, breaking it into small pieces, for 8 to 10 minutes, until browned and it reaches 160°F.
  3. Add the butter to the skillet and let it melt.
  4. Stir in the onion and celery and cook for 6 to 8 minutes, until softened.
  5. Stir in the sage, thyme, salt, and pepper.
  6. Put the bread cubes in a large bowl, add the sausage and vegetable mixture, and toss to combine.
  7. In a medium bowl, whisk the eggs with the chicken broth.
  8. Pour the egg and broth mixture over the bread mixture and toss until evenly moistened.
  9. Transfer the mixture to the slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 160°F and the stuffing is set.
  10. Turn off the slow cooker, uncover, and let the stuffing rest for 10 minutes before serving.

Notes

For even cooking, spread the mixture in the slow cooker without packing it down. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free butter.