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Slow Cooker Sausage Stuffing

Slow Cooker Sausage Stuffing

  • Yield: 10 servings
  • Prep Time: 10 minutes
  • Cooking Time: 5 hours
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  • 1 lb French bread, diced and dried out for about 12 hours
  • 1/2 cup Unsalted butter, diced
  • 1 Extra-large vidalia onion, diced small
  • 1 cup Celery, diced small
  • 3 tbsp Fresh rosemary leaves, finely minced
  • 3 tbsp Fresh sage leaves, finely minced
  • 2 tbsp Fresh thyme leaves, finely minced
  • 1 tsp salt
  • 1/2 tsp Ground black pepper
  • 1 1/2 cups Low-sodium chicken broth
  • 1 lbground Italian sausage, hot or sweet
  • 1/4 cup Fresh flat-leaf Italian parsley


  1. Spray the inside of a slow cooker with cooking spray and place bread inside. Allow bread to dry out for about 12 hours.
  2. When you’re ready to continue, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper and chicken broth to the slow cooker and stir to combine.
  3. Crumble the sausage over the bread mixture.
  4. Cover and cook on low for about 4 – 5 hours, until the vegetables are tender and sausage is cooked through.
  5. Stir the stuffing and taste for seasoning balance. Add more salt, pepper, or additional herbs if desired.
  6. Add the parsley and stir to incorporate. Cover and cook for 5 minutes additional minutes.
  7. Serve warm.


Recipe adapted from