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Crock Pot Stuffing (+Video)

No Thanksgiving or Christmas meal is complete without stuffing! This Crock Pot Stuffing recipe is easily made with bread, sausage, celery, onions and seasonings!

AN EASY HOMEMADE STUFFING RECIPE

Making the stuffing in the slow cooker keeps the stuffing moist and lets you get it going first thing on Thanksgiving morning. You just let it cook, then you can switch your slow cooker over to the warm setting until you are ready for your holiday dinner! This will become your new favorite way to make it!

Crock Pot Stuffing recipe shown in an oval slow cooker, spoon scooping some stuffing out of the slow cooker.

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.
  • I tested this recipe using two different types of slow cookers (as you can see in photos below): a casserole slow cooker and a deeper oval slow cooker. Both worked well for this recipe; although, I think the oval slow cooker gives you a bit more room to work with.

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 recipe from The Country Cook, cooked stuffing shown in a black, oval slow cooker.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • celery
  • onion
  • salt & pepper
  • mild Italian ground sausage
  • poultry seasoning
  • dried sage
  • dried marjoram
  • eggs
  • chicken stock
  • dried, cubed bread stuffing
Italian ground sausage, chicken stock, stuffing mix, eggs, poultry seasoning, sage, butter.

HOW TO MAKE THE BEST CROCK POT STUFFING:

In a large skillet, over medium heat, melt butter.

melted butter in a pan.

Add in celery and onion. Season with salt & pepper.

celery, onion, salt and pepper in a skillet.

Once celery and onion have begun to soften, add in ground sausage.

ground sausage with celery and onion in a skillet.

Then stir in poultry seasoning, sage and marjoram. Cook meat until no longer pink (breaking it up into crumbles as it cooks.)

poultry seasoning added to sausage and celery and onion.

In a bowl, whisk together eggs and chicken stock.

beaten eggs in a bow.l

Once sausage is fully cooked, take off heat. Note: this sausage produces hardly any grease. If you get a lot of grease from your sausage, you’ll want to drain the excess after cooking. Then stir in chicken stock mixture. Stir well.

chicken stock and eggs added to cooked sausage.

Pour bags of stuffing into your 4-quart (or larger) slow cooker. The crock pot below is the casserole crock pot and it’s a 3.5 quart. I think it will depend on the shape of your slow cooker. I don’t think I’d recommend making this in a round slow cooker.

dried bread cubes in 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. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour.    

crock pot dressing (before cooking) in a rectangle slow cooker.

It should be moist but still fluffy when done.  

The Best Crock Pot Stuffing (Dressing) showing in a black oval crock pot and sprinkled with chopped parsley.

CRAVING MORE RECIPES?

The Best Crock Pot Stuffing

Crock Pot Stuffing (+Video)

No Thanksgiving or Christmas meal is complete without stuffing! This Crock Pot Stuffing recipe is easily made with bread, sausage, celery, onions and seasonings!
5 from 50 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12

Ingredients

  • ½ cup (1 stick) salted butter
  • 1 ½ cups finely chopped celery
  • 1 medium onion, finely diced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound ground Mild Italian Sausage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • ½ teaspoon dried marjoram
  • 2 large 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 and stir.
  • Once celery and onion have begun to soften, add in 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.
  • 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.

Video

YouTube video

Notes

  • This sausage produces hardly any grease. If you get a lot of grease from your sausage, you’ll want to drain the excess after cooking. Depending on the shape of your crock pot, the time may vary. If you have a deep crock pot, I would suggest stirring the mixture once every hour. It should be moist but still fluffy when done.
  • 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.
  • I tested this recipe using two different types of slow cookers: a 3.5 quart casserole slow cooker (as you can see in the photos above) and an 4 quart oval slow cooker (also pictured above.)  Both worked well for this recipe; although, I think the oval slow cooker gives you a bit more room to work with. I would not recommend a round slow cooker for this recipe. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 402kcal | Carbohydrates: 15g | Protein: 9g | Fat: 33g | Sodium: 869mg | Fiber: 2g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published: November 2015
Updated & republished: November 2020

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Recipe Rating




45 Comments

  1. 5 stars
    Your stuffing is our Thanksgiving go-to now. Most of my family does not like a true homemade stuffing and would rather have Stove Top which I understand but this is kind of a nice balance between the two. The stuffing purists love it and so do the Stove Top lovers so its a win win LOL

  2. 5 stars
    This is almost identical to what I grew up on and have made for years, but instead of Italian sausage, our recipe calls for bulk breakfast sausage like Parks or Jones. I only started using the slow cooker a couple of years ago and can’t figure out what took me so long!

  3. I’m going to be making my own bread cubes, how many loaves of bread would that be converted from your 2 bags?

      1. Yes that will work in a 7 quart. You’re going to need to increase your other ingredients though. So, on my recipe card you can adjust for the number of servings and it will tell you how much of each ingredient you will need with the new number of servings. In this case, one bag makes 6 servings. My recipe calls for 2 bags which gives 12 servings (about a cup per serving is the estimate I used). You would be adding a third bag so that will make it 18 servings. Just adjust the serving number to 18 on the recipe card and it does all the calculations for you. Hope that helps!

  4. 5 stars
    I made this recipe today for our “Friendsgiving” potluck at work and it was a HIT! Got lots of compliments. Will definitely keep this recipe for next time…

  5. Hello, is there something that I can replace the egg with? Or okay to just omit? I love your recipe but now have a child with an egg allergy. Thanks!

    1. Joan, I’ve made this for years minus the egg and it’s come out just fine. If you think it might be too dry, just add a tiny bit more liquid.

  6. 5 stars
    Hi. Brandie. A great dressing recipe. Just asking if I could cook ahead of time and freeze this dressing cooked. Then just thaw and warm it up. Thank you.

  7. Will be making this stuffing for Thanksgiving. Why you ask? Because all of your recipes that I have made are amazeballs!! Thanks for all of them.

  8. I like cut up apples in my stuffing.Any adjustments needed so I can add about 2 cups of apples, and when should they be added.

    1. 5 stars
      Lynne, apples add the perfect touch. I also add roasted pinion seeds. Thanksgiving pinions were $18 a lb (!) so I added dry roasted pumpkin seeds instead. Some of our family doesn’t eat meat so the sausage is out but I can do a work-around. To Lynne and all my fellow recipe hunters, Happy whatever you celebrate. May next Christmas find us with all of our loved ones and having renewed joy of being with loved ones.

  9. 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!

    1. 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!!

  10. 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

  11. 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!

    1. 5 stars
      Thanks for including your friend’s understanding of the difference between stuffing and dressing. I had never heard that explanation before. I’m 64 and was always told that stuffing is when it is stuffed in your turkey and baked. Dressing is when it is put in a pan (or crockpot!) and baked separately from the turkey. Never too old to learn something new!