Crockpot Stuffing

5 from 12 votes

Crockpot Stuffing frees up your oven while still giving you the best Thanksgiving stuffing recipe you could ask for. This is going to become a family favorite!

Prep Time30

Cook Time4

Total Time4 30

Servings: servings

Calories: 468kcal

Author: Lisa Longley

Ingredients

8 tablespoons unsalted butter (113 grams)
1 medium yellow onion diced
4 celery stalks diced
2 small apples peeled and diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
2 1/2 cups chicken broth (566.9 grams or 591.5 ml)
1 pound sweet Italian sausage (453.6 grams)
2 large eggs beaten
1 cup grated parmesan cheese (100 grams)
8 cups dried French bread cubes (read about drying bread for stuffing here)

Instructions

Spray a 6 quart slow cooker with cooking spray.
Melt the butter in a large frying pan over medium heat. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.
8 tablespoons unsalted butter, 1 medium yellow onion, 4 celery stalks, 2 small apples, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried sage, 1 teaspoon dried thyme
In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat and drain the excess grease.
1 pound sweet Italian sausage
In the base of the slow cooker, coat the dry bread cubes with the eggs. Mix in both the meat and the veggie butter mixture. Then mix in the cheese. Pour the chicken broth over it.
2 large eggs, 8 cups dried French bread cubes, 1 cup grated parmesan cheese
Cook on low for 4 to 5 hours. (Read about how slow cookers vary here.)

Video

Nutrition