Saturday, November 21, 2015

Crockpot Stuffing w/ Sausage + Bacon

This crockpot stuffing bursts with flavor and is sure to be the star of the show! You can prep this slow cooker recipe in just 10 minutes!

 titled image of crockpot stuffing with sausage and bacon

I love a good stuffing recipe with sausage! Not only does it add an extra depth of flavor, but it’s absolutely delicious as leftovers.

Serve this alongside all of your favorite Thanksgiving dishes. In fact, why not make more sides in the crockpot for the easiest holiday meal ever?!

Make Slow Cooker Creamed Corn and the Perfect Crock Pot Mashed Potatoes to keep your stove top clear and to cut down on extra dishes.

And don’t forget my Best Sweet Potato Casserole! It does require the oven, but no one will be able to tell the difference between this Boston Market copycat recipe and the restaurant version!

homemade turkey dressing in white casserole dish

How To Make Crockpot Stuffing


Start by toasting the bread cubes and cooking the bacon in the oven, then combine and set aside.
Prepare the rest of the ingredients on the stove, then mix everything together and pour it into your slow cooker.
Although it requires a bit of prep work, the flavors are well worth it in the end. Plus, it still finishes on the counter for one less thing to worry about in the midst of the cooking madness!

Ingredient Notes and Substitutions
  • Herbs - While fresh herbs give the dish incredible flavor, you can easily use dried herbs instead. Reduce the amounts by half and crush them in your hand as you add them to release the fragrance.
  • Shallots - If these are hard to find, replace with about ¼ of a medium yellow onion and a pinch of garlic powder.
  • Chicken stock - Replace with equal amounts of chicken or vegetable broth if needed.
  • Add celery - If you prefer celery in your sourdough stuffing, add 1 cup chopped celery to the skillet with the shallots and proceed as directed.

Helpful Recipe Tips

  • Prep ingredients ahead.: Make the toasted bread cubes and chopped bacon the day before to speed up the process on cooking day. Bag up the bread and keep it on the counter, but store the bacon in a sealed container in the refrigerator for food safety.
  • Time saving tip: In a pinch, chop up some precooked sausage links and use store-bought plain stuffing cubes and bacon crumbles.
  • Make Ahead: You can easily start this sourdough stuffing in the morning and keep in on warm until you’re ready to serve, no more than 2 hours. Stir occasionally and add more chicken stock to keep it moist.
  • Reduce The Amount: For a smaller meal, cut the stuffing recipe in half and make it in a smaller crock. Or use the Slow Cooker Low setting on your Instant Pot.

Equipment for Making Slow Cooker Stuffing
  • Jelly Roll Pans (baking sheets with sides) - Used for anything from cookies to roasting, a good baking pan will last for years.
  • Large Skillet - To help everything cook evenly, a wide skillet works best. 
  • Slow Cooker - One of my most used kitchen tools in the fall/winter months!

FAQ - Common Recipe Questions


What is the best way to reheat stuffing?

It's easy to add a scoop of leftovers to your plate, and pop it in the microwave. 

But, for a crispier topping, reheat it in a pan on the stove top. Adding a splash of broth and a little butter will give it some additional moisture.

What size crockpot do I need?

This dish was prepared in a 5 quart oval crock pot. You could definitely use a larger size, but don’t go any smaller.

Can I freeze this stuffing recipe with sausage?

If you somehow manage to have too many leftovers, you can absolutely freeze them for later!

Allow everything to cool completely before transferring to a freezer-safe container or storage bag. Store for up to 3 months and thaw in the refrigerator, then warm in the oven with extra broth.

Enjoy!

With love from our simple kitchen to yours.  
 
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Yield: 12
closeup of crockpot stuffing topped with sprig of fresh thyme

Classic Slow Cooker Stuffing

This crockpot stuffing bursts with flavor and is sure to be the star of the show! You can prep this slow cooker recipe in just 10 minutes!
prep time: 30 mins  cook time: 4 hour and 30 mins  total time: 4 hours and 60 mins

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.

This crockpot stuffing recipe was originally published on November 17, 2014. The content was updated on October 30, 2020.


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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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