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Slow Cooker Sausage Stuffing

Slow cooker sausage stuffing combines browned breakfast sausage, tender vegetables, and seasoned bread cubes in a hands-off side dish. Cook it until the center reaches 160°F, then rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Resting 10 minutes
Total Time 5 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cup bread cubes dried, unseasoned (about 1 pound)
  • 0.5 cup unsalted butter divided
  • 1 lb ground pork breakfast sausage
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. Put the bread cubes in a large bowl.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  4. Drain excess fat and add the sausage to the bread cubes.
  5. Melt the remaining 7 tablespoons butter in the skillet.
  6. Add the onion and celery, and cook for 5–7 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper.
  8. Pour the vegetable mixture over the bread and sausage and toss to combine.
  9. Whisk the broth and eggs together.
  10. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  11. Transfer everything to the prepared slow cooker.
  12. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the center reaches 160°F.
  13. Turn off the slow cooker and uncover.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, keep the bread cubes evenly moistened before transferring them to the slow cooker. Refrigerate leftovers for 3–4 days or freeze them; gluten-free bread cubes are a suitable swap for a gluten-free version.