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Crockpot Stuffing with Sausage

Crockpot stuffing with sausage cooks in a slow cooker until tender and evenly moistened, with browned pork sausage, soft vegetables, and savory herbs in every bite. Let it rest for 10 minutes before serving so the center can settle.
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Prep Time 20 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork sausage
  • 6 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 bag (12 oz) dried unseasoned bread cubes
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Grease the insert of a 6-quart slow cooker.
  2. 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.
  3. Transfer the cooked sausage to a large bowl.
  4. Pour off the drippings from the skillet.
  5. Wipe out the skillet.
  6. 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.
  7. 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.
  8. Whisk the low-sodium chicken broth and eggs together.
  9. Pour the broth and egg mixture over the bread mixture and toss until evenly moistened.
  10. Transfer the mixture to the slow cooker.
  11. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F.
  12. Turn off the slow cooker.
  13. Uncover the slow cooker.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, make sure the center reaches 165°F before turning off the slow cooker. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a pork-free option, use plant-based sausage.