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Slow-Cooker Stuffing

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  • Prep 45 min
  • Total 5 hr 0 min
  • Servings 12
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Oven space is valuable during Thanksgiving, so why not put your crockpot to good use?
by: Macheesmo
Updated Oct 5, 2017
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  • 1 1/2 loaves cubed bread, white or wheat or a mix
  • 2 lbs ground pork sausage, spicy is good
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • 2 teaspoons fresh thyme, minced
  • 2 golden apples, peeled, cored, and chopped
  • 1 1/2 cups dried fruit, cranberries work great
  • 2/3 cup fresh parsley, minced
  • 4 cups turkey or chicken stock
  • 1/2 cup butter, melted


  • 1
    Cube bread and lay out on a few baking sheets. Bake bread at 350°F for 15-20 minutes until the pieces are lightly toasted. Let bread cool.
  • 2
    Add pork sausage to a large skillet over medium-high heat. Cook until well-browned, about 10 minutes.
  • 3
    Add celery and onions to pork and continue to cook for another 3-4 minutes until veggies soften.
  • 4
    Add the fresh herbs (rosemary, sage, thyme) to the pork mixture and cook for another 30 seconds.
  • 5
    In the bowl for a large crockpot, mix together the toasted bread cubes and the pork mixture. Be sure to get all of the drippings from the pan also.
  • 6
    Stir in apples, dried fruit, and parsley.
  • 7
    Add enough stock (turkey or chicken) to the stuffing until it's very moist, but not soaking wet. You shouldn't need more than 4 cups, but you might need less - so start with 3 cups.
  • 8
    Stir in melted butter and mix the stuffing well.
  • 9
    Cook the stuffing on HIGH in a crockpot, half-covered, for about 30 minutes.
  • 10
    Then turn heat down to LOW on the crockpot, still half-covered, and continue to cook for another 4 hours. Stir the stuffing halfway through the cooking.
  • 11
    Serve immediately or keep it on warm until needed.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Some people turn into “Stuffing Police” on Thanksgiving Day. They expect the same stuffing every single year. Normally, these stuffing police also require that the stuffing be actually stuffed in a turkey. I don’t love this. For one, it almost always leads to an overcooked bird. By the time you heat up the bird and the stuffing to a safe temperature, some parts of the bird are completely toast. So a few years ago I started moving to a stuffing version that’s cooked outside of the bird in a normal baking dish. I found this stuffing to actually be a lot more flavorful – and my turkey turned out better because I wasn’t worried about the bird/stuffing combo. Of course, the problem then becomes oven space. With rolls, pies, casseroles, and a huge bird all needing their oven time, it can sometimes be hard to squeeze in the stuffing. Enter crockpot stuffing. This is honestly the best stuffing recipe I’ve ever eaten. Sometimes I just bake it in a few large casserole dishes, but it works perfectly in the crockpot also. Pile it high and deep on a plate and you’ll be in for some of the best stuffing you’ve had. Promise. I’ve converted at least three Thanksgiving feasts from the traditional stuffing to this variety. Once you try it, you’ll never go back!
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