Crockpot Sausage Stuffing
Savory Italian sausage, vegetables, and crusty bread come together in this simple slow cooker stuffing.
Ingredients
- 1 large loaf crusty white bread cut into 1-inch cubes and left out overnight to stale, about 1 lb / 450g
- 1/2 cup unsalted butter cut into small pieces, plus more for greasing, 113g
- 1 large yellow onion chopped, about 2 cups
- 2 medium carrots diced, about 1 cup
- 2 celery stalks diced, about 1 cup
- 1 lb sweet or mild Italian sausage casings removed, 450g
- 1 cup low-sodium chicken broth 240ml
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley for garnish
Instructions
- Lightly grease the inside of a 6-quart or larger slow cooker with butter.
- In the slow cooker, combine the stale bread cubes, onion, carrots, celery, pieces of butter, fresh thyme, salt, and pepper. Toss everything together gently.
- Pour the chicken broth evenly over the bread mixture and toss again to moisten the bread.
- Tear the Italian sausage into small, bite-sized pieces and arrange them in a single layer on top of the bread mixture.
- Cover the slow cooker and cook on the LOW setting for 4 hours, or until the vegetables are tender and the sausage is cooked through.
- Use a food thermometer to ensure the sausage has reached an internal temperature of 160°F (71°C).
- Gently stir the cooked sausage into the stuffing, breaking it up slightly if needed.
- Taste and adjust seasoning with more salt and pepper if desired. Garnish with fresh parsley just before serving.
Notes
For food safety, ground meat like sausage should be cooked to a minimum internal temperature of 160°F (71°C).
Using day-old, stale bread is important. It helps the stuffing absorb the liquid without becoming mushy.
Avoid lifting the lid while the stuffing cooks. This releases heat and can increase the necessary cooking time.
For a different flavor profile, you can substitute the thyme with 1 1/2 teaspoons of fresh chopped sage.