Oven and stove space is limited around the holidays! Take advantage of your slow cooker instead with this easy Crockpot Stuffing recipe.
Let’s be real, aren’t the sides the best part of a festive feast?! A plate full of turkey, mashed potatoes, stuffing, roasted veggies all topped with gravy… there is nothing quite like it. That is comfort food at it’s absolute finest! What isn’t always as enjoyable is the cooking marathon that goes into these feasts (lol). That’s why leaning into tools like a crockpot/slow cooker is such a great idea. Lower maintenance and one less thing in the oven?! Consider me sold.
Tips for the Best Stuffing
Step away from the box of Stove Top. Homemade is so much better, and I promise this recipe is completely stress-free and can be prepped ahead. Here are a couple of tips to help you on your stuffing journey:
- Fresh Herbs: Yes, it makes a difference! Dry herbs can be used in a pinch, simply use 1/3 of the volume vs the fresh.
- Not-Fresh Bread: This also makes a difference! Using a soft fresh loaf will land you with soggy stuffing (trust me I have been there) so the key is to use stale bread that can soak up the broth and any water released by your veggies as they simmer.
How to Cook Stuffing in a Crockpot
Truth be told, I had never tried stuffing in the crockpot before. I pride myself on always trying to find simpler ways to do things, and I was determined to perfect this recipe and get it into your hands ahead of the holidays.
Step 1: Sauté your sausage, celery, onion, garlic and herbs. You can omit the sausage and add extra butter if desired.
Step 2: In a large bowl combine the stale bread cubes and the cooked sausage, celery, onions, and herbs. Pour in the broth and stir to combine.
Step 3: Pour everything into your slow cooker, cover and let it do the cooking for you (it takes about 2 hours)!
Festive Side Dishes
What does festive sides look like for you? For us, our turkey is accompanied with mashed potatoes, stuffing, gravy, cranberry sauce, my white buns (which also make epic buns for leftover sandwiches!), various roasted veggies and even a bright salad or two! Here are some of my recipes:
- Loaded Mashed Potatoes
- Maple Hasselback Sweet Potatoes
- Honey Roasted Carrots
- Parmesan Roasted Acorn Squash
- Confetti Kale Salad
Christmas is such a magical time of year, and spending time with family and friends gathered around the table is so special. Head HERE for my Christmas Dinner Menu complete with hosting tips.
Oven and stove space is limited around the holidays! Take advantage of your slow cooker instead with this easy Crockpot Stuffing recipe, full of fresh herbs and sausage.
- 6 sausages* mild Italian or bratwurst, about 1 lb, casings removed
- ¼ cup olive oil
- ½ cup butter
- 2 cups finely chopped yellow onion
- 2 cups sliced celery
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 2 loaves stale white sandwich bread, cut into 1/2" cubes approx. 450 g each
- 2 tablespoons poultry seasoning
- 2 cups chicken broth
- Salt and pepper to taste
In a large frying pan over medium high heat, add the sausages and break apart with a wooden spoon. Cook until browned and cooked through, stirring occasionally. Transfer the sausage to a bowl.
In the same frying pan over medium heat, add the butter and olive oil. Once the butter is melted, add the onions and celery and cook until softened, around 4 to 5 minutes, stirring occasionally. Add the garlic, rosemary, thyme, sage and parsley and cook for an additional 1 to 2 minutes, until fragrant.
Place the bread cubes in a large bowl and add the onion mixture along with the cooked sausage and the poultry seasoning. Toss to combine. Drizzle in the chicken broth, stir, and season to taste with salt and pepper.
Spray your large capacity slow cooker generously with nonstick spray. Transfer the stuffing in, cover, and cook on high for 2 hours. Do not stir. Serve warm.
*you can omit the sausages and add an extra 1/4 cup of melted butter to the stuffing. Dairy-free butter and vegetarian stock can be used if desired.