Slow-Cooker Sausage Stuffing

Slow-Cooker Sausage Stuffing
Prep Time
20 min
Cook Time
8 servings

This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).



Tbsp (1 stick) unsalted butter, cut into ½-inch pieces plus more for greasing the slow cooker
large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups)
large onion, cut into ¼-inch pieces (about 2 cups)
medium carrots, cut into ⅓-inch pieces (about 1 heaping cup)
stalks celery, cut into ⅓-inch pieces (about 1 cup)
1 ½
tsp finely minced fresh thyme leaves
Kosher salt and freshly ground black pepper
cup low-sodium chicken broth
lb(s) sweet Italian sausage, casings removed
Tbsp roughly chopped fresh flat-leaf parsley



For this recipe it is important the French bread is extremely stale (on the verge of dried-out). If you do not have the time to leave the bread out to become stale overnight, simply dry out the cut bread in a low oven.

Step 1

Lightly grease the bottom and sides of a 6-quart slow cooker with butter.

Step 2

Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.

Step 3

Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

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