Slow Cooker Stuffing with Sausage: Easy Holiday Recipe

A perfect slow cooker stuffing with sausage recipe combines savory Italian sausage, cubed bread, aromatic vegetables, broth, and herbs cooked on LOW for 4-6 hours. This hands-off method produces consistently moist, flavorful stuffing with minimal effort compared to traditional oven-baked versions.

Slow cooker stuffing with sausage transforms a classic holiday side into a stress-free preparation that frees up valuable oven space. This method solves the common problem of dry, crumbly stuffing by maintaining ideal moisture levels throughout the cooking process. The sausage adds rich umami depth while the slow cooker ensures even heat distribution without constant monitoring.

Why Slow Cooker Makes Better Stuffing

Traditional oven-baked stuffing often suffers from uneven cooking—crispy edges with a soggy center. The slow cooker's gentle, consistent heat eliminates this issue. The sealed environment traps moisture while allowing flavors to meld gradually. This method particularly benefits busy cooks preparing multiple holiday dishes who need reliable, hands-off cooking.

Essential Ingredients Breakdown

The magic happens through careful ingredient selection and preparation:

Ingredient	Why It Matters	Pro Tip
Dry bread cubes	Absorbs liquid without becoming mushy	Use 1-inch cubes from day-old bread
Sweet Italian sausage	Adds savory depth and natural fat	Remove casings before browning
Homemade broth	Superior flavor control	Cool broth before adding to stuffing
Aromatic vegetables	Builds flavor foundation	Sauté until translucent, not browned

Step-by-Step Slow Cooker Stuffing Instructions

1. Prepare bread cubes: Cut 8 cups of stale bread into 1-inch cubes. Spread on baking sheet and dry in 250°F oven for 20 minutes.
2. Cook sausage mixture: Brown 1 lb Italian sausage in skillet with 1 diced onion and 2 chopped celery stalks until vegetables soften.
3. Combine ingredients: In large bowl, mix bread cubes, sausage mixture, 1½ cups cooled broth, 2 beaten eggs, 2 tsp sage, 1 tsp thyme, and ½ tsp pepper.
4. Layer in slow cooker: Transfer mixture to greased 6-quart slow cooker. Dot top with 2 tbsp butter.
5. Cook properly: Cover and cook on LOW for 4-6 hours until center reaches 165°F. Do not stir during cooking.

Avoid These Common Slow Cooker Stuffing Mistakes

Even experienced cooks encounter issues with slow cooker stuffing. Recognize these pitfalls:

• Using fresh bread: Fresh bread absorbs too much liquid, creating mush. Always use slightly stale or oven-dried bread cubes.
• Adding hot broth: Warm liquid causes premature cooking of eggs. Always cool broth to room temperature first.
• Overmixing: Excessive stirring compacts the mixture. Gently fold ingredients just until combined.
• Lifting the lid: Each peek releases heat and moisture. Resist checking until the minimum cooking time has passed.

Variations for Dietary Needs and Preferences

Adapt this easy slow cooker stuffing recipe for various needs:

• Gluten-free: Substitute gluten-free bread and verify sausage contains no wheat fillers
• Vegan option: Use plant-based sausage, vegetable broth, and replace eggs with ¼ cup unsweetened applesauce per egg
• Spicy kick: Add ½ tsp red pepper flakes with the herbs
• Cornbread version: Replace half the bread cubes with crumbled cornbread for Southern-style dressing

Serving and Storage Recommendations

For best results with your make-ahead sausage stuffing:

• Let stuffing rest 15 minutes after cooking before serving
• Top with fresh parsley for color contrast
• Store leftovers in airtight container for up to 4 days
• Reheat individual portions with splash of broth to restore moisture
• Freeze portions for up to 3 months (thaw overnight before reheating)

Perfect Pairings for Holiday Meals

This moist slow cooker dressing complements traditional holiday mains:

• Classic roasted turkey with herb butter
• Honey-glazed ham
• Maple-mustard roasted chicken
• Vegetarian mushroom Wellington

Can I prepare slow cooker stuffing with sausage the night before?

Yes, you can assemble the stuffing mixture up to 24 hours in advance. Store covered in the refrigerator, then add 30-60 minutes to the cooking time. Do not add the broth until ready to cook to prevent sogginess.

Why is my slow cooker stuffing too wet?

Excess moisture usually comes from hot broth or undercooked vegetables. Always cool broth to room temperature before adding, and ensure vegetables are properly sautéed until translucent. If too wet, cook uncovered for the last 30 minutes with additional bread cubes added if necessary.

What's the best bread for slow cooker stuffing?

Stale French bread, sourdough, or cornbread work best. Avoid soft sandwich bread which becomes too mushy. The ideal texture comes from bread that's slightly dried but still maintains structure when moistened. Day-old bakery bread yields superior results to pre-packaged croutons.

Can I make sausage stuffing without eggs?

Yes, though eggs help bind the mixture. Substitute with ¼ cup unsweetened applesauce or mashed potato per egg. For vegan options, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Note that binding will be less firm but still holds together when served.

How do I get crispy top on slow cooker stuffing?

Transfer finished stuffing to an oven-safe dish, dot with additional butter, and broil for 3-5 minutes until golden. Alternatively, remove lid during the last 30 minutes of cooking and increase heat to HIGH for a crustier top layer while maintaining moist interior.