Slow Cooker Sausage Stuffing

Easy slow cooker sausage stuffing recipe, homemade with simple ingredients. Loaded with ground Italian sausage, dry stale bread, herbs, butter, vegetables. No more soggy stuffing or dressing anymore!

Any Thanksgiving feast requires a moist but firm stuffing! Today’s side dish recipe is the perfect addition to you holiday. The sausage adds such depth of flavor and a little heartiness that simply doesn’t compare to the plain classic version. Make sure to add the classic Slow Cooker Green Bean Casserole to your table too.

Easy Slow Cooker Sausage Stuffing Served in Black Plate- Overhead Shot

How To Make Slow Cooker Sausage Stuffing Recipe From Scratch?

  1. Cook sausage, onion, celery, garlic– Until meat is crumbled and veggies are partially softened.
  2. Add ingredients to slow cooker– This includes dry bread cubes, cooked sausage, and veggie mixture, beaten eggs, broth, herbs and seasoning.
  3. Mix- Until combined.
  4. Cover and cook– Until bread is softened and all the veggies are tender.
  5. Enjoy– Stir gently prior to serving.

What to Serve With Sausage Meat Stuffing Recipe?

Traditionally, this is served with turkey on Thanksgiving, but it can be made to accompany just about any meat such as ham, chicken, steak, or sausage like this Crockpot Sausage And Peppers.

Storage

Refrigerate– In a sealed container in the fridge for up to 2 days.

Freeze– In a freezer safe container for up to 1 month. However, it still tastes the best when served fresh.

Reheat– In the microwave or oven.

Variations For Italian Sausage Dressing

Cornbread sausage stuffing– Use cornbread as the base of the stuffing instead of bread.

Apple sausage stuffing– Add 1/2 cup finely diced apples. Any types of apples can be used (red, green, yellow). You can even use a variety of apples together.

Sage sausage stuffing– Add fresh or dry sage for a uniquely warm and aromatic flavor.

Add mushrooms– For additional depth of flavor and heartiness.

Add other herbs– Such as basil, parsley, or chives or anything else you like.

Make it spicy– Use hot Italian Sausage or add red chili flakes.

Use breakfast or maple sausage– For a sweeter flavor.

Add dried fruits– Such as cranberries, yellow or red raisins, or even dried cherries or dried apricots.

Best Homemade Sausage Stuffing in Black Plate- Closeup Shot

Tips And Techniques For Turkey Stuffing With Sausage

Do you put eggs in stuffing? Why? Yes, the eggs help to bind the stuffing and keep it from becoming too crumbly.

What is the difference between stuffing and dressing? They are generally made of the same ingredients. However, traditionally, stuffing was typically cooked inside something, like a turkey, and dressing was cooked in a pan. Nowadays, both those terms are used interchangeably.

What is the best bread to use for stuffing? Use French bread or Italian bread. However, it must be dry, stale bread for this recipe. If you don’t have any stale bread, cut the fresh bread into cubes. Then, spread out the cubes on a baking tray, and bake at 400 degrees F for 7 to 10 minutes or until dried out. If you use fresh bread, it will absorb a lot of the liquid/ broth and become very soggy.

How to fix soggy stuffing?Why is my stuffing soggy? If the stuffing is too soggy, it means there is too much liquid in it. Add more bread to soak up the excess moisture. Please note that you will have to add some more spices then too.

How to fix dry stuffing? Why is my stuffing dry? Add more broth and toss gently until it starts to clump together. Remember, it does take some time for the liquid to be absorbed into the dried bread cubes. DON’T RUSH!  Wait for a few minutes before adding more broth. Only add a little at a time to prevent it from becoming too soggy.

Use a multifunctional slow cooker– This allows you to saute the sausage and vegetables in the slow cooker. This way, you won’t have to make another pot or pan dirty.

Use unsalted butter and low-sodium chicken broth– To prevent the dish from becoming too salty.

Adjust the amount of herbs– Based on your personal preference.

More Slow Cooker Thanksgiving Side Dishes

Slow Cooker Sausage Stuffing

Easy slow cooker sausage stuffing recipe, homemade with simple ingredients. Loaded with ground Italian sausage, dry stale bread, herbs, butter, vegetables.

Ingredients

  • 1/4 cup Butter, Unsalted
  • 1 pound Italian sausage, Casings removed
  • 1 cup Onions, Finely chopped
  • 1 1/4 cups Celery, Diced
  • 2 cloves Garlic, Finely minced
  • 1 loaf French bread, About a 1 pound load, Can also use Italian bread, Cut into 1 inch cubes, Should be stale, dry and crusty
  • 2 Eggs, Large, Lightly beaten
  • 1.5-2 cups Chicken broth, Low sodium, Adjust quantity based on how moist you like your stuffing
  • Salt , To taste
  • Pepper, to taste
  • 1 tsp Thyme, Dried
  • 1 tsp Oregano, Dried
  • 1/2 tsp Rosemary, Dried

Instructions

  • Add butter in a nonstick pot or pan over medium-high heat.
  • When it's fully melted, add sausage. Crumble and cook it until no longer pink.
  • Add onion, celery, garlic and cook until garlic is fragrant veggies are partially softened. This takes about 2-3 minutes.
  • Note: Use a multifunctional slow cooker that allows you to saute the sausage and vegetables the in the slow cooker. This way, you won’t have to make another pot or pan dirty.
  • Grease slow cooker (6 quart or larger).
  • Add dry bread cubes.
  • Add the cooked sausage and veggie mixture.
  • Pour the beaten eggs.
  • Pour the broth. Keep in mind that the moisture will not reduce much in the crockpot since there will be a lid on it.
  • Sprinkle salt, pepper, dried thyme, oregano, rosemary.
  • Mix everything together gently until combined.
  • Cover and cook on Low heat for 4 hours.
  • Then, stir gently and Enjoy!

Notes

  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 
  • You must use dry, stale bread for this recipe. If you don’t have stale bread, cut the fresh bread into cubes. Then, spread out the cubes on a baking tray and bake at 400 degrees F for 7 to 10 minutes or until dried out. 

Nutrition

Calories: 422kcal, Carbohydrates: 32g, Protein: 16g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 99mg, Sodium: 910mg, Potassium: 320mg, Fiber: 2g, Sugar: 2g, Vitamin A: 293IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 3mg

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