Crock Pot Sausage Stuffing


Can we talk stuffing? Or is it dressing?

Either way, it’s a staple at any Thanksgiving meal. There are so many options out there, but it’s basically just crusty bread that is smothered in tasty seasonings then baked to perfection.

But wait – if your oven is pre-occupied with a large turkey, when will that stuffing make it’s way in there?

I love this Crock Pot Sausage Stuffing recipe because it not only tastes amazing, but it frees up your oven and gives you the ability to spend your attention on more important matters – friends and family.

Crock Pot Sausage Stuffing

This Crock Pot Sausage Stuffing (or dressing 😉 ) has all the classics in there – celery, onion, mushrooms… but I added some sausage to give it just a little bit more of a smokey spice.

It all starts with the bread.

I used about 1 1/2 large french breads from the bakery section. I cut them into small cubes. It’s best if the bread is dried out. So leave the bread cubes out overnight, or toss them in the oven at a really low temperature (225* should work) for about an hour or so to dry them out.

Brown some sausage (do NOT use maple sausage). I find that just  a regular ground sausage works best.

Saute all the onion, celery and mushrooms in a large skillet.

Combine everything in a large bowl, then pour in the liquids and seasonings. Stir it all up and place it in your lightly greased crock pot.

Crock Pot Sausage Stuffing

Set it to Low and get to work on things like Homemade Rolls, or whip up a Pumpkin Mage Cake (it’s all the rage these days).

Crock Pot Sausage Stuffing

This stuffing is so easy to make and more importantly – super flavorful!

Even my husband, who is not a fan of stuffing, said this was the best stuffing he had ever tasted!

That’s a win in my book!

Crock Pot Sausage Stuffing

So if you’re looking to save room in the oven and still serve one mean side of stuffing this year, then give this Crock Pot Sausage Stuffing a try!

Crock Pot Sausage Stuffing
Serves: serves 10-12 people
  • 12 oz ground sausage
  • 8 tbsp butter
  • 1½ cups diced onion
  • 1½ cups diced celery
  • 2 cups chopped mushrooms
  • 12 cups cubed french bread, dried out and crusty
  • 1 tsp poultry seasoning
  • 1 tsp dry thyme
  • 1 tsp salt (or more to taste)
  • ¼ tsp pepper
  • 1 to 2 cups chicken broth or stock (depending on how moist you like your stuffing)
  • 2 eggs, lightly beaten
  1. Brown the sausage in a large skillet over medium-high heat, then remove to a paper towel lined plate to drain.
  2. Return the skillet to the stove top, melt the butter over medium-high heat and add the onion, celery and mushrooms. Saute until the veggies are softened, about 5 minutes.
  3. Place the crusty bread in a very large bowl and add the sausage, sautéed veggies, the seasonings, 1 cup of chicken broth, and the lightly beaten eggs. Stir to combine. If needed, add a little more chicken broth to moisten the stuffing to your liking. Keep in mind that the moisture will not reduce much in the crock pot since there will be a lid on it.
  4. Pour your stuffing mixture into a lightly greased (7 quart) crock pot. Cover and set to Low for 4 hours. When done, stir gently and serve. Enjoy!


  1. I love this! anything to make T-day prep a little easier. I might try broiling the cooked stuffing to get a little crisp on it, too. I love all of the flavors here!

  2. I must try this!

  3. THIS was wonderful! If you are concerned about making a change to your holiday stuffing, DON’T BE!! Your family will LOVE this! I used premade Pepperidge Farm stuffing mix (one cornbread and one seasoned), 1 large breakfast sausage and 1 large sage breakfast sausage. It was amazing and I had the oven space i needed for the rest of the meal! THANK YOU! I will never make stuffing in the oven again!

  4. My whole family loved this stuffing!! It was so simple and so delicious! I will definitely be making this again. Loved that you just put it in the crockpot and forget about it. Thank you so much!!

  5. Making this recipe for the second time in 3 days! Really easy and delicious~!

  6. Thanks for sharing such a great recipe and beautiful photo! I loved featuring it in my Slow Cooker Sides roundup ( This is definitely a recipe I will be trying soon!

  7. Hello! I am really looking forward to making this for Thanksgiving this year (and relieving my mother of ALL the meal items)! However, “dinner” will be served between 2-3pm and I have a Turkey Trot race and will not be back to my home until 11:30am (not 4 hours to cook on low). Should I just turn the crock pot on high, or partially cook on low the day before and finish on low for 2 more hours day of, or fully cook and warm on Tday?? HELP!

  8. I made crockpot stuffing last year and can’t find the recipe I used. I found your recipe and seems close to what I made. I am trying this today and hope it turns out well! My family loved the one I made last year. So easy and gives me more room in the oven! I will be using regular sausage and seasoned bread crumbs and minus the mushrooms…I am the only one who likes them! A hint that I have seen online….cover the crockpot with a dish towel and then put the lid on. Keeps the stuffing from getting soggy! Thanks for sharing your recipe!

  9. Made this for the first time last year….and I had requests to make it again this year!! Its the best!!

  10. I am thrilled to get this recipe, sausage stuffing is the only kind I ever make on thanksgving. I compared it to how I make it and I see some ingredients I do not use that I know will make it even better, I also like the idea of the crockpot.

  11. I was wondering if eggs can be omitted from the recipe? Thanks!

  12. Sounds yummy! Am I able to bake in the oven for about 30 minutes instead?!

  13. What about browsing the sausage and sautéing the veggies the night before, then mixing in the morning and placing in the crock pot? Want to take to a pot luck at work and not have to wake up at 4 am!!!

  14. Hi Shawn, thanks so much for the recipe! I am going to make it for Thanksgiving this Thursday. One thing I don’t quite understand, though, is what you mean by ‘ground sausage’? Do you mean breakfast sausage (like Jimmy Dean) or Italian sausage (like Johnsonville)? I want to make it exactly like you did. Thank you!

    • I would look for a pork sausage, Jimmy Dean would work. Just do not use a Maple sausage. :)

      • Excellent. Thanks for the quick reply! I wasn’t sure if Jimmy Dean is specifically ‘breakfast’ sausage (and if that is what is actually desired for this recipe) or if I needed the fennel/anise flavor usually found in Italian sausage. Thanks again!

      • Hi Shawn, just a quick follow up. This was and is the best stuffing I have ever tasted! Everyone loved it, except my mother-in-law who was annoyed that I challenged her ridiculously dry cornbread stuffing that she makes every holiday. :) I did add three cups of broth (I like my stuffing to be moist), but other than that I followed your recipe exactly. Delicious! And the Jimmy Dean regular sausage worked out perfectly. Thanks again! Scott

        Ps. Feel free to delete my replies if they are taking up too much space on your page. I just wanted you to know that it turned out great!

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