The sausage sizzles as it browns, and the onion and celery soften in the same skillet a few minutes later. That bit of stovetop work gives this crockpot stuffing with sausage its savory base before the slow cooker takes over. It also means the bread gets coated with flavor instead of relying on broth alone.
I like this method when I want stuffing that can cook alongside the rest of dinner without taking up oven space. The dried bread cubes soak up broth and egg, while the pork sausage makes each serving hearty. After a few hours under the slow cooker lid, the center is tender and the herbs smell warm and savory. Each scoop is soft, herb-scented, and threaded with browned sausage.
Kitchen Note
Grease the full inside of the 6-quart insert before adding the stuffing. The sides and corners are easy to overlook, and bread that sticks there is harder to scoop out cleanly.
Save this crockpot stuffing with sausage for its tender, savory bread and hands-off slow-cooker cooking.
Why Crockpot Stuffing Won’t Have a Toasted, Crunchy Top
A covered slow cooker gives stuffing a different finish from a baking dish. Moisture stays trapped under the lid, so the bread cooks into a tender, evenly soft mixture rather than drying into a browned crust. That’s a feature of this method, not a sign that the stuffing needs rescuing or extra time.
The tradeoff is easy cooking without using the oven, plus a soft texture from edge to center. If you’re hoping for crisp corners, this isn’t the right method to create them; lifting the lid to chase browning won’t turn the slow cooker into an oven. I make this version when I want the sausage, herbs, and bread to come together in a spoonable stuffing that stays moist throughout.
The Ingredients That Give Every Scoop Its Structure and Savory Base
- Dried unseasoned bread cubes — Their firm, dry texture absorbs the broth-and-egg mixture without starting out damp. A basic grocery-store bag works well; dryness and neutral seasoning matter more than an artisan loaf. If you’re making your own cubes, use plain bread and dry it completely before mixing. Fresh, soft cubes carry extra moisture and won’t give the same reliable texture.
- Pork sausage — Regular bulk pork sausage brings both browned meat and seasoning, so an inexpensive package is fine. If you want a leaner option, turkey sausage can replace it, though the stuffing will have a less rich pork flavor. Choose a sausage seasoning you enjoy, since it will be noticeable in every bite.
- Unsalted butter, onion, and celery — Butter rounds out the vegetables as they soften, while onion and celery build the familiar savory base. The standard grocery-store vegetables are all you need; dice them to a similar size so they soften at the same pace. For a dairy-free swap, use stick-style plant-based butter in the same amount; it works in the skillet but tastes a little less buttery.
- Chicken broth and eggs — Low-sodium broth lets the sausage and added salt season the dish without making it hard to control. The eggs help hold the hydrated cubes together, so I don’t recommend leaving them out; the finished stuffing would be looser and more likely to crumble.
- Dried sage and thyme — These herbs give the stuffing its familiar, savory character. Dried herbs are a dependable, budget-friendly choice here because they’re mixed into the whole bowl rather than used as a garnish.
Build the Mixture in the Skillet Before the Slow Cooker Takes Over
Brown the Sausage Until It’s Cooked Through
Set a large skillet over medium-high heat and cook the pork sausage for 8 to 10 minutes, breaking it into small pieces as it browns. Look for no pink in the center of the crumbles and an internal temperature of 160°F. Move the cooked sausage to a large bowl. Pour off the drippings, then wipe out the skillet so the butter and vegetables don’t cook in excess sausage fat.
Soften the Onion and Celery in Butter
Melt the butter in the same skillet over medium heat, then stir in the diced onion and celery. Cook for 6 to 8 minutes, stirring now and then, until the vegetables have softened. They should look glossy and flexible, not browned or crisp. If the pan starts to darken, lower the heat; the goal is tender vegetables, not a seared layer.
Toss the Bread With the Broth and Eggs
Add the bread cubes, sausage, softened vegetables, sage, thyme, pepper, and salt to the large bowl. Toss to distribute the sausage and herbs through the bread before adding liquid. Whisk the broth and eggs together, pour them over the mixture, and toss again until the cubes are evenly moistened. A few careful turns from the bottom of the bowl help catch dry cubes without crushing the bread.
Cook Covered, Then Let the Stuffing Rest
Transfer the mixture to the greased 6-quart slow cooker and cover it. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F. Slow cookers can vary, so use the center temperature as your doneness cue rather than relying only on the edges. Turn off the cooker, uncover the stuffing, and let it rest for 10 minutes before serving.
Three Practical Ways to Adapt This Crockpot Stuffing
Make It Gluten-Free
Replace the regular dried bread cubes with a 12-ounce bag of dried, unseasoned gluten-free bread cubes, and choose gluten-free sausage and broth. Gluten-free cubes can be more delicate, so toss the bowl gently when you add the liquid to help them keep their shape.
Give It a Spicier Sausage Flavor
Use hot Italian pork sausage instead of mild pork sausage for a more peppery, fennel-forward stuffing. Since the sausage is already more assertively seasoned, leave out the added kosher salt and taste a cooked bite before serving.
Reduce the Added Sodium
Use unsalted chicken broth in place of low-sodium broth and omit the kosher salt. The sausage will still contribute sodium, but this change gives you more control over the seasoning without changing the slow-cooker method.
Storage and Reheating
- Refrigerator: Cool leftovers within 2 hours, then store them covered for 3 to 4 days. The bread softens further as it sits.
- Freezer: Freeze cooled portions in airtight containers for up to 1 to 2 months for best quality. Thaw in the refrigerator before reheating.
- Reheating: Warm covered in a 325°F oven until hot throughout, or microwave a covered portion, stirring partway through. Don’t reheat chilled leftovers in the slow cooker, which warms food too gradually.
Questions That Come Up When Making Crockpot Stuffing
Crockpot Stuffing with Sausage
Ingredients
Equipment
Method
- Grease the insert of a 6-quart slow cooker.
- Cook the pork sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through to 160°F.
- Transfer the cooked sausage to a large bowl.
- Pour off the drippings from the skillet.
- Wipe out the skillet.
- Melt the unsalted butter in the skillet over medium heat, add the diced yellow onion and celery, and cook for 6 to 8 minutes until softened.
- Add the dried unseasoned bread cubes, cooked sausage, onion mixture, dried sage, dried thyme, black pepper, and kosher salt to the bowl and toss to combine.
- Whisk the low-sodium chicken broth and eggs together.
- Pour the broth and egg mixture over the bread mixture and toss until evenly moistened.
- 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 165°F.
- Turn off the slow cooker.
- Uncover the slow cooker.
- Let the stuffing rest for 10 minutes before serving.
