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Crockpot Stuffing with Sausage

Crockpot stuffing with sausage combines browned pork sausage, tender vegetables, and seasoned bread cubes in a hands-off slow cooker method. The broth-and-egg mixture keeps the center moist while the top and edges cook through.
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Prep Time 15 minutes
Cook Time 4 hours 14 minutes
Standing 15 minutes
Total Time 4 hours 44 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter unsalted, divided
  • 1 lb pork sausage bulk
  • 1 yellow onion medium, finely diced
  • 3 celery ribs finely diced
  • 1 tsp poultry seasoning
  • 0.5 tsp rubbed sage
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (12 oz) bread cubes dried, unseasoned
  • 2 cups chicken broth low-sodium
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it into small pieces, for 8–10 minutes, until browned and it reaches 160°F.
  3. Transfer the sausage to a large bowl.
  4. Melt the remaining 3 tablespoons butter in the skillet over medium heat.
  5. Add the onion and celery, and cook for 6–8 minutes until softened.
  6. Stir in the poultry seasoning, sage, salt, and pepper.
  7. Add the cooked vegetables and bread cubes to the bowl with the sausage, and toss to combine.
  8. Whisk the broth and eggs together.
  9. Pour the broth mixture over the bread mixture, and toss until evenly moistened.
  10. Let the mixture stand for 5 minutes.
  11. Transfer the mixture to the 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 it.
  14. Let the stuffing stand for 10 minutes before serving.

Notes

For the best texture, avoid crushing the dried bread cubes while tossing so they hold some shape. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Turkey sausage can be used as a leaner swap.