No Thanksgiving or Christmas meal is complete without Crock Pot Stuffing! The best stuffing is made with bread, sausage, celery and onions!
Disclosure: This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.
WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?
Do you call this stuffing or dressing? I got into this discussion with a friend recently and he said that he had studied the history of this side dish for his cookbook and found that dressing was cornbread based and stuffing is made with cubed white or wheat bread. I love food history like that! Either way you enjoy it – it is a comfort dish for many of us!
THE BEST CROCK POT STUFFING
salted butter
celery
onion
salt & pepper
mild Italian ground sausage
poultry seasoning
dried sage
dried marjoram
eggs
chicken stock*
dried, cubed bread stuffing*
TIPS FOR MAKING THE BEST STUFFING:
I am using the cubed bread stuffing here. You can use the regular bagged herbed stuffing that is not cubed or you can use a bagged cornbread stuffing as well. Also, if you like a more ‘wet’ stuffing, just add more chicken broth or stock until it reaches your desired consistency.
HOW TO MAKE THE BEST CROCK POT STUFFING:
In a large skillet, over medium heat, melt butter.
Add in celery and onion. Season with salt & pepper.
Once celery and onion have begun to soften, add in Johnsonville ground sausage.
In a bowl, whisk together eggs and chicken stock.
It should be moist but still fluffy when done.
Enjoy!
THE BEST CROCK POT STUFFING
Ingredients
- 1/2 cup (1 stick) salted butter
- 1 1/2 cups finely chopped celery
- 1 medium onion, finely diced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 lb Johnsonville ground Mild Italian Sausage
- 1 tsp poultry seasoning
- 1 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 2 eggs, beaten
- 1 (32 oz) contaner chicken stock
- 2 (12 oz) packages dried cubed bread stuffing
Instructions
- In a large skillet, over medium heat, melt butter.
- Add in celery and onion.
- Season with salt & pepper.
- Once celery and onion have begun to soften, add in Johnsonville ground sausage.
- Then stir in poultry seasoning, sage and marjoram.
- Cook meat until no longer pink (breaking it up into crumbles as it cooks.)
- In a separate bowl, whisk together eggs and chicken stock.
- Once sausage is fully cooked, take off heat.
- Then stir in chicken stock mixture.
- Stir well.
- Pour bags of stuffing into your 4-quart (or larger) slow cooker.
- Then pour all of the sausage mixture into your crock pot with the bread stuffing.
- Gently stir mixture until combined.
- Cover and cook on low for 3-4 hours.
Notes
Nutrition
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Love love all these amazing recipes !! Thank you you
Are the bread cubes seasoned?
This will be my 3rd time making it second Christmas!!easy moist delicious
If I leave out the sausage, do I need to alter the recipe or would I still prepare as instructed?
What size are the bags of stuffing?
I found it, never mind 🙂
Ha! Hope you love it!
I have a 6 quart slow cooker, can I just reduce the amount of stuffing ?
If you reduce the amount of stuffing, you need to reduce the amount of liquid.
Any suggestions on how to make this in a 4 qt slow cooker?
Cut the recipe in half.
Stuffing is stuffed into the bird. Dressing is not. That’s the difference that I know.
Hello, recipe says 1 cup butter but in parentheses it says 1/2 stick. Isn’t one cup butter 2 sticks? Not sure which measurement is needed. Thanks!
I wondered that too. If you scroll up a ways, it says 1/2 cup or 1 stick, so I’m going to try that. Good luck!
This recipe calls for a 7 qt or larger crock pot. How do I adjust the recipe for a 6 qt crock pot?
Please let me know ASAP.
Thanks
Will this turn out to Soggy if I prep it the night before and refrigerate?
Hi Brandie, Thanks for sharing this recipe. I have a couple of concerns…. 1 cup of butter is 2 sticks. 1/2 stick of butter is 1/4 cup. On the ingredient list is says 1 cup of butter and then it says 1/2 stick.. In the instructions it says melt 1/2 cup butter. That would be 1 stick. I found the 2 cups of chicken stock was not enough to moisten the 2 12oz packages of dried cubed bread stuffing. 1 more cup seemed to do the trick. So far, everything seems to be going great, Have to bring this and a few other things to my daughters so being able to use the slow cooker is a great help. Thanks again for the recipe. We’ll make this again even when it’s not holiday time. Happy Thanksgiving!
Thank you so much Dorothy! All great points! I fixed the confusion about the butter. It was correct in my photos but mis-typed in my instructions. Thank you so much for catching that and making a comment. Hope everyone loved it!!