Crockpot Stuffing frees up your oven while still giving you the best Thanksgiving stuffing recipe you could ask for. This is going to become a family favorite!
If I’m being honest, the only real Thanksgiving recipe that I ever need is stuffing. I typically, shamelessly, go back for thirds because I can’t resist. And I’m not alone in this. This stuffing recipe is requested by my family members and there is never any left.
This year, I decided to take my amazing Homemade Stuffing recipe and make it for you in the slow cooker for some Crockpot Stuffing. The beauty of this is that you can make it the night before and pop the base of the slow cooker right in the refrigerator. Additionally, it will free up oven space for all the other great sides you have going on once that bird is done.
This recipes is so delicious. I will be making this all during the year. Thanks for sharing your recipes.
How to Make Crockpot Stuffing
This is a brief overview of how to make this delicious Thanksgiving recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Sauté vegetables in a large frying pan. Melt butter in a frying pan before adding in onions, celery, apples, and seasoning.
- Cook the sausage. In a separate skillet brown a pound of Italian sausage. Cook until broken up and browned and then drain the grease.
- Coat the dry bread. Right in the base of your greased slow cooker, combine the bread with the eggs so that the bread is coated.
- Bring it all together. Now stir in the sautéed vegetables and meat. Make sure it is well combined. Finally pour chicken stock over all of the ingredients.
- Cook the stuffing on low for 4 to 5 hours.
Using Dry Bread for Stuffing
The key to any recipe that involves bread, eggs, and baking them together is to use dry bread. This allows the bread to fully soak up the egg and the other liquid in the dish making for a much better result.
There are a two ways you can make this happen:
- Method 1: Cut up your loaf of bread the night before you are making stuffing and leave it sit out on the counter.
- Method 2: After cutting the bread, place it on a baking sheet and bake it at 250 degrees Fahrenheit for 45 to 60 minutes or until it has dried out, flipping it at least once during baking.
Do not worry about over drying your bread. I’ve made this with completely dry bread and it still turned out perfect.
Alternatively, you can make this dish the night before with fresh bread. The bread will have lots of time to soak up the flavors even if it isn’t dried out.
Cheese in Stuffing
I’m often asked why I add cheese to my stuffing, and the reason is quite simple. Cheese makes everything better.
Truthfully, this recipe was inspired by an article I read a million years ago in a magazine that gave dozens of different ideas for stuffing. This is what sprang from that, and I fell in love, vowing never to change it.
Stuffing vs. Dressing
In my house growing up, we always called this recipe stuffing, and thus I have named it so. That being said, you wouldn’t be the first person to tell me this is actually dressing, as stuffing is something you stuff in a turkey. Read more on that below.
Making Stuffing in the Crockpot vs. The Turkey
While it is possible to cook your stuffing inside of the turkey safely, for optimal safety, I recommend cooking your stuffing separate from the turkey in a casserole dish or a slow cooker. There are just so many steps in stuffing a turkey where things can go wrong. I always opt for erring on the side of food safety.
In addition to food safety issues, adding stuffing to a turkey can really impact cooking time. A turkey that is stuffed full will take a lot longer to cook and the center of it might be rare when the outside is over done. You can see my perfect roast turkey recipe here and it comes with a detailed video explaining how to make it.
The bottom line is that no matter how you decide to cook your stuffing, it should reach a temperature of 165 degrees before you serve it. I highly recommend investing in an instant read thermometer for this recipe and so many others on Simple Joy.
Cooking Time
You will notice that this recipe calls for four to five hours on low. Please keep in mind that all slow cookers vary. Four to five hours on low should work with your slow cooker. If you double the recipe or cut it in half, the cooking time will change and you should test the recipe before the big day. Additionally, some slow cookers run very hot, and your stuffing might be done before four to five hours is up.
What Slow Cooker to Use
I made this crock pot stuffing in a 6 quart slow cooker. You can see the exact model below. I love it so much that I actually own three. As you can see from the photos, it fills this slow cooker up about half way. In theory you can double this recipe, but I definitely suggest you test it before hand so you know exactly how long it will take to cook in your slow cooker.
The Best Crock Pot
Making Ahead
This is a great recipe to make ahead of time. You can make it up to 24 hours ahead of time. Make it through step four just up to the point of turning the crockpot on. At that point, put the insert of your slow cooker in the refrigerator. It is very important that the recipe be kept at 40 degrees Fahrenheit or below until you are ready to cook it. When you are ready to make it, just take it out of the fridge and turn on your slow cooker. I suggest adding about 30 minutes to the cook time if it is coming out of your cold refrigerator.
Leftovers
Leftover stuffing can be stored in the refrigerator for up to four days in an air tight container. Warm it up in the oven, covered, in a baking dish or in the microwave. Keep in mind that you should only reheat the amount of stuffing you want eat as leftovers should only be reheated once.
Other Amazing Thanksgiving Side Dishes
- My Cornbread Sausage Stuffing could also be made in the slow cooker.
- I make my Green Bean Casserole from scratch and it will blow your mind.
- If you are feeling like maybe some vegetables are needed, how about my Honey Glazed Carrots.
If you make this sausage stuffing or any of my other recipes, please leave me a comment and let me know what you think!
Crockpot Stuffing
Ingredients
- 8 tablespoons unsalted butter (113 grams)
- 1 medium yellow onion diced
- 4 celery stalks diced
- 2 small apples peeled and diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 1/2 cups chicken broth (566.9 grams or 591.5 ml)
- 1 pound sweet Italian sausage (453.6 grams)
- 2 large eggs beaten
- 1 cup grated parmesan cheese (100 grams)
- 8 cups dried French bread cubes (read about drying bread for stuffing here)
Instructions
- Spray a 6 quart slow cooker with cooking spray.
- Melt the butter in a large frying pan over medium heat. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.8 tablespoons unsalted butter, 1 medium yellow onion, 4 celery stalks, 2 small apples, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried sage, 1 teaspoon dried thyme
- In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat and drain the excess grease.1 pound sweet Italian sausage
- In the base of the slow cooker, coat the dry bread cubes with the eggs. Mix in both the meat and the veggie butter mixture. Then mix in the cheese. Pour the chicken broth over it.2 large eggs, 8 cups dried French bread cubes, 1 cup grated parmesan cheese
- Cook on low for 4 to 5 hours. (Read about how slow cookers vary here.)
Linda Parsons says
I am making your crockpot stuffing recipe! So glad I happened to come across it as my daughter said “oh just do stove top stuffing” oh heck NO. I will let you know how everyone enjoyed it as it smells delightful already
I hope it was a huge hit!
Kathleen says
I am making this for the first time. I plan on making it the night before, so should I wait to add the chicken stock until the next morning.
I always add the chicken stock the night before.
Bonnie Kausner says
I hope to make this the day ahead. Does starting out cold require increasing the cook time, or starting on high for 30 min & then dropping to low for 4-5 hours? Thanks
There are directions for making it in advance under the FAQ. I hope you enjoy it!
shirley says
ever thing looks good except for salt. 2 much salt for me. i am on a very low salt intake because of my kidney problem.
Hi Shirley! To make this for someone on a low sodium diet, I would suggest cutting out the salt, using low sodium chicken stock, and cutting the Parmesan cheese in half or cutting it out completely.
Rhonda says
What kind of apples? Does it need to be tart like green apples or sweet like a red delicious or gala? Thank you!
Whatever you like will work here. I like to use a little sweet because the rest of it is savory, so I usually go with a gala.
Chris M says
I am definitely going to try it this year. In our area, available only in the Cincinnati vicinity, we have a breakfast meat called goetta (pronounced getta) made with sausage, pinhead oats and many spices. I make a goetta stuffing every year, so I am going to try this recipe using goetta instead of the Italian sausage.
Sounds like it will be delicious!
Jeanie says
Could i use the stuffing in the plastic bag (like Pepperidge farms etc..)instead of french bread
I’m sorry, I haven’t tested that with this recipe.
Cheryl says
I’m trying this recipe for the first time, sounds so good! the only thing is someone said in the comments that it was mushy would you suggest not adding so much chicken stock and leaving the lid off the last hour on low as you had mentioned also?
Thanks
I love the recipe exactly as it is written and have never found it to be mushy, so I wouldn’t actually suggest that. I think the issue is that crockpots vary and perhaps theirs does not run as hot and needed a little more time.
Mark Anderson says
I really appreciate your honest (aka warning) about how crock pot cook times vary! Most recopies believe their “times” are golden and I burned mine last year. I’m giving your recipe a ‘go’ (but with my own mixture)… After it’s done, I’ll add my turkey/stuffed stuffing to the mixture for a rich flavor! Thank you!!
I hope it turned out well!
Cheryl says
Your recipe sounds wonderful. Just a quick question about making the night before. Do I complete step 5 (cooking it) and then refrigerate it? Or complete step 4 and refrigerate, then complete step 5 the next day.
Thank you so much and look forward to a new normal.
Sorry about that! My directions within the post were off. You should make it up to the point of turning on the slow cooker (so through step four). Then put it in the refrigerator. Because it is going in cold, you will likely need to add 30 minutes to the cook time.