Slow Cooker Sausage Stuffing
User Reviews
4.4
Slow Cooker Sausage Stuffing
Description
The recipe begins with drying diced French bread cubes overnight to develop a firm base. The next day, the bread, butter, diced onion, celery, and fresh herbs—rosemary, sage, and thyme—are combined in a 6-quart slow cooker. Seasoned with salt and freshly ground black pepper, low-sodium chicken broth is added to provide moisture.
Raw Italian sausage is crumbled evenly over the mixture, then the slow cooker is covered and cooked on low for about 4 to 5 hours until the vegetables soften and sausage cooks thoroughly. After stirring in fresh Italian parsley, the stuffing cooks briefly again, keeping the herbs vibrant without overcooking.
This approach eliminates the need for oven roasting and yields a flavorful, moist stuffing with herbaceous notes and the savory depth of sausage. The dish keeps well refrigerated for up to five days, making it suitable for ahead-of-time preparation during holiday gatherings.
Ingredients
- French bread diced into 1-inch cubes and allowed to dry out for about 12 hours, one pound loaf
- ½ cup unsalted butter diced into 1/4-inch pieces
- 1 onion diced small (about 2 cups, extra-large sweet Vidalia or yellow onion
- 1 cup celery diced small
- 3 tablespoons rosemary sticks discarded, finely minced, fresh
- 3 tablespoons sage stems discarded, finely minced, fresh
- 2 tablespoons thyme sticks discarded, finely minced, fresh
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 ½ cups chicken broth low-sodium
- 1 pound Italian sausage I used hot but you can use mild; sausasge should be raw and the not precooked type, ground
- ¼ cup Italian parsley or to taste, fresh, flat-leaf
Instructions
- Place bread inside a 6-quart slow cooker that’s been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
- The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
- Evenly crumble the raw sausage in small, bite-sized pieces over the bread mixture.
- Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
- Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.
- Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal).
Notes
- Dry the bread cubes for about 12 hours before cooking to ensure proper texture.
- Use raw Italian sausage; cook fully in the slow cooker for flavor infusion.
- Fresh herbs like rosemary, sage, thyme, and parsley provide aromatic flavor layers.
- The stuffing can be stored airtight in the refrigerator for up to 5 days after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 299kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 27mg | 9% |
| Sodium | 852mg | 36% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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