Slow Cooker Stuffing

Mikekey *


I like to make my stuffing this way instead of stuffing the bird, which is a pain with smaller turkeys. This gives us more stuffing than I could get in the turkey and the turkey cooks faster. NOTE: I save leftover french bread, rye bread, etc., that has been cubed and dried. I keep it in zipper type plastic bags in the freezer for use in stuffings.


★★★★★ 1 vote

30 Min
4 Hr
Slow Cooker Crock Pot


  • 1/4 c
  • 1 c
    chopped onion
  • 1 c
    chopped celery
  • 6
    links cooked breakfast sausage, chopped
  • 8 c
    dry bread, cubed (see note in description)
  • 1 tsp
    poultry seasoning (or to taste)
  • 1 tsp
    dried sage
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
  • 14 1/2 oz
    chicken broth
  • 2 large
    eggs, beaten

How to Make Slow Cooker Stuffing


  1. Coat a 3-qt. slow cooker insert with nonstick cooking spray.
  2. In a nonstick skillet over medium heat, melt butter and saute onion and celery until tender. Stir in chopped cooked sausage. Remove from heat.
  3. In a large bowl, combine bread cubes, poultry seasoning, sage, pepper and salt. Stir in onion mixture.
  4. Combine broth and eggs and pour over bread mixture. Toss to mix bread and broth.
  5. Transfer to the slow cooker insert and cover. Cook on low 4-5 hours.

Printable Recipe Card

About Slow Cooker Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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