Slow Cooker Stuffing Recipe | Easy, Moist & Flavorful

Looking for the best slow cooker stuffing recipe that’s full of flavor and simple to make? This savory sausage stuffing is loaded with fresh herbs, vegetables, dried cranberries, and hearty bread, making it the perfect side dish for Thanksgiving, Christmas, or Sunday dinner. Made in the crockpot, it saves oven space and delivers delicious, moist stuffing every time.

 Ingredients

To make this delicious homemade stuffing in a slow cooker, you’ll need:

• 1 loaf (1-pound) bread, preferably day-old or slightly stale, cubed

• 1 pound pork sausage (casings removed, if any)

• 1/4 cup butter, softened

• 1 large white onion, chopped (about 2 cups)

• 3 ribs celery, chopped (1 1/2 cups)

• 1 medium carrot, chopped (1 cup)

• 5 cloves garlic, finely chopped

• 1 medium apple, chopped

• 1/2 cup dried cranberries

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon fresh sage, chopped

• 1 tablespoon fresh rosemary, minced

• Up to 4 cups chicken stock (use as needed)

• 2 tablespoons fresh parsley, minced

 Instructions – Step-by-Step

Step 1: Prepare the Bread Cubes

Cut the loaf of bread into 1-inch cubes. If the bread is fresh, lay the cubes on a baking sheet and dry them in the oven at 250°F (120°C) for about 30–40 minutes, tossing occasionally, until dry but not browned. Let cool.

Step 2: Cook the Sausage

In a large skillet over medium heat, crumble and cook the pork sausage until browned and fully cooked (about 7–8 minutes). Transfer sausage to a large mixing bowl and set aside.

Step 3: Sauté Vegetables

In the same skillet, melt the butter. Add chopped onion, celery, and carrot. Cook for 5–6 minutes until softened. Add garlic and cook for an additional minute.

 Pro Tip: Sautéing the vegetables boosts flavor and ensures they’re not crunchy in the finished stuffing.

Step 4: Combine All Ingredients

In the large mixing bowl with the sausage, add:

• Bread cubes

• Cooked vegetables

• Chopped apple

• Dried cranberries

• Salt, pepper, sage, rosemary, and parsley

Mix gently to combine. Gradually add chicken stock, 1 cup at a time, stirring gently until bread is moistened but not soggy. You may not need the full 4 cups.

Step 5: Cook in the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker. Transfer the stuffing mixture into the slow cooker and cover with the lid.

Cook on LOW for 4 to 6 hours or on HIGH for 2.5 to 3 hours, until heated through and slightly crisp around the edges.

 Avoid opening the lid frequently to maintain moisture and even cooking.

 Optional Garnishes

• Additional chopped parsley

• Toasted pecans or walnuts for crunch

• Drizzle of gravy before serving

 Tips for the Best Slow Cooker Stuffing

• Bread type: Use French bread, sourdough, or white sandwich bread. A mix works great too.

• Make-ahead: Prep everything the day before and refrigerate. Just assemble and cook on the day of serving.

• Customize: Swap sausage with mushrooms for a vegetarian version, or use turkey sausage for a lighter option.

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 FAQs

: Can I use store-bought stuffing mix?
A: Yes, but reduce the added salt and broth since mixes may already contain seasoning and moisture.

: How do I keep stuffing from getting mushy?
A: Use dried bread cubes and gradually add broth until just moistened. Don’t overmix.

: Can I double this recipe?
A: Yes, but use an 8-quart slow cooker and stir halfway through cooking for even heat.

 Perfect for Holidays & More

Whether it’s your Thanksgiving dinner, Christmas feast, or a regular fall family gathering, this easy slow cooker stuffing will be a guaranteed hit. Save oven space, simplify your meal prep, and enjoy the deep, herby flavors with every bite.

Recipe Summary

• Prep Time: 25 minutes

• Cook Time: 4–6 hours (LOW) or 2.5–3 hours (HIGH)

• Total Time: Up to 6.5 hours

• Servings: 10–12 servings

• Method: Slow Cooker / Crockpot

enjoy!