Monday, October 11, 2021

Crockpot Stuffing + Video

Crockpot stuffing frees up much-needed oven space and turns out just as moist and tender. Spend 30 minutes on prep, then set it and forget it!

One of the things I used to dread about Thanksgiving was all of the scheduling and multitasking required to prepare the main meal.

Then I learned how to adapt many of my favorite recipes to the crock pot, and I’ve never looked back!

This crockpot stuffing with sausage is a family favorite, and it’s especially delicious as leftovers.

Pair it with a few more easy sides of your choosing so you can spend less time in the kitchen and more time with your guests!

crockpot stuffing in a bowl

Crockpot Stuffing - Tips and Tricks

  • Prep in advance. Make the toasted bread cubes and bacon the day before to speed up the process on cooking day. Bag up the cubes and keep them on the counter but store the bacon in the refrigerator in an airtight container.
  • Add extra veggies. Toss about a cup of chopped celery into the pan with the shallots for extra flavor and texture.
  • Don’t need as much? Easily cut this recipe by half for a smaller meal and cook it in a smaller crock pot. Or, use the slow cooker Low setting on an Instant Pot.
  • Time-saving tip: Chop up some precooked sausage links and use store bought bread cubes and bacon crumbles. 
crockpot sausage stuffing ingredients

Video: Crockpot Sausage Stuffing

To see us prepare this from start to finish, watch the video at the top of this post.

Ingredient Notes
  • Shallots - These are reddish bulbs shaped like large cloves of garlic, and they have a more delicate flavor than regular onions. If you aren’t able to find them locally, replace with about ¼ of a medium yellow onion and a pinch of garlic powder.
  • Chicken stock - Feel free to use turkey or vegetable broth instead.
  • Herbs - While fresh herbs give this homemade stuffing incredible flavor, you can use dried herbs if needed. Reduce the amounts by half and crush them in your hand to help release the flavor and aroma.
homemade stuffing pouring stock into sausauge mixture

Kitchen Tools You Will Need
  • Slow Cooker - Great for soups, roasts, shredded chicken, and more! Be sure to use a larger size for this recipe, at least 5 quarts.
  • Baking Sheets for toasting the bread cubes and cooking the bacon
  • Wide Skillet - The extra space allows everything to cook quickly and evenly.

FAQ - Common Recipe Questions

How early can I start crockpot sausage stuffing?

You can easily get it going first thing in the morning and keep it on warm once it’s finished, but no more than 2 hours or it will dry out.

Stir occasionally and add extra splashes of chicken stock to keep it moist.

crockpot stuffing mixture in a bowl

How long does homemade stuffing last in the refrigerator?

When stored in an airtight container, this dish is safe to eat for 3 to 4 more days.

If you don’t think you’ll finish it all by then, you can freeze portions for up to 3 months. Just thaw them in the refrigerator overnight before reheating.

What’s the best way to reheat leftovers?

Typically, you’ll just add a scoop to a plate with your other leftovers and pop it in the microwave.

But if you want to get this crockpot stuffing with sausage a little more crispy, warm it on the stove or in an air fryer! Top each serving with a splash of broth and a little butter for added moisture.

crockpot sausage stuffing in slow cooker

Enjoy!

With love from our simple kitchen to yours. 

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homemade stuffing on a white plate




Yield: 12
Author: Donna Elick
Crockpot Stuffing

Crockpot Stuffing

Crockpot stuffing frees up much-needed oven space and turns out just as moist and tender. Spend 30 minutes on prep, then set it and forget it!
Prep time: 30 MinCook time: 4 H & 30 MTotal time: 5 Hour

Ingredients

  • 1 large loaf sour dough bread (about 1 pound 8 ounces), cubed (about 12 cups)*
  • 20 ounces Applewood smoked bacon*
  • 1 (16 ounce) natural pork sausage roll*
  • 1 shallot, finely diced
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons finely chopped fresh sage, divided
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme (1 sprig)
  • 4 tablespoons unsalted butter, divided
  • 2 1/2 - 4 cups chicken stock
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Once preheated bake for 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Set aside.
  2. Preheat oven to 400°F. Prepare a baking sheet with aluminum foil, lay bacon on sheet in one layer. It can be touching, but don't let it overlap. Bake 20-25 minutes until bacon is crisp. Dry on paper towel. Once cooled. Chop and pour on top of bread.
  3. While bacon is cooking prepare ingredients. Dice shallot and chop herbs. Set aside. Butter slow cooker with 2 tablespoons butter. Set aside.
  4. Meanwhile; in a large skillet over medium heat, combine sausage and 1 1/2 tablespoons sage. Cook sausage using a spatula to break it up as it cooks. Cook through, but do not brown add shallots to pan. Cook until shallots are translucent. Add 2 tablespoons butter and 2 1/2 cups chicken stock. Bring to a boil. Pour mixture over bread cubes. Add herbs into bowl. Add beaten eggs. Toss gently until combined with a wooden spoon. If stuffing is not moist add more broth 1/2 cup at a time until stuffing mixture is moist, but not soaked. Pour into crockpot. Press down on mixture gently and cover.
  5. Cook on low for 4 hours. Add more chicken stock as necessary. Serve and enjoy!

DONNA'S NOTES:

  1. Fresh herbs give the dish incredible flavor, but if you must substitute cut recipe in half and use dried herbs.  Be sure to crunch them in your hand as you add them to help release the fragrance of the herbs.
  2. To leave the stuffing warming for up to 2 hours, stir occasionally and add more chicken stock over stuffing to keep moist.
  3. If you prefer celery in your stuffing add 1 cup chopped celery to the skillet with the shallots. Cook until shallots are translucent. Proceed with recipe.
  4. *If you are in a time crunch, try substituting out store bought plain stuffing cubes, precooked sausage links (chopped) and bacon crumbles.



Originally published November 2014, updated and republished September 2021

https://amzn.to/2npi3zd

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4 comments:

  1. Can't wait to make this for Thanksgiving. One question though. If I am using dry herbs, you say to cut recipe in half. Does that mean the whole recipe or just the amount of spices, cut in half? And also, can I cook on High instead of low, and if so for how long? I thought I might make this the night ahead of time and stop before I add chicken stock and bring to boil. Than continue with last steps Thanksgiving morning. Can I do this? Thank you so much and you have a great a Thanksgiving..BOBBIE

    ReplyDelete
  2. I made this for Thanksgiving and it was a big HIT!!!!!.I made the night before and stopped before I added the chicken broth. When I got to my son's house the next day , I added the chicken broth and continued with the next steps. Everyone thought this was a weird way to fix the stuffing but we had about 40 people and had too much in the stove. I had more compliments about how good it was. I really didn't think it would get eaten by so many people. Just about everyone there usually eats the cornbread dressing, but wow there was just a little bit left and it was finished off a couple of hours later. This will be my go to stuffing from now on!!!

    ReplyDelete
  3. After this stuffing is cooked can I put it in the turkey and cook it some more or at what stage should I put it in the turkey?

    ReplyDelete
  4. Being in the slow cooker, does the bread get mushy?

    ReplyDelete

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