No oven space needed! This crockpot stuffing slow-cooks into buttery, savory comfort packed with sausage, veggies, cranberries, and herbs — filling your kitchen with Thanksgiving magic and ready right when the turkey’s carved.
Easy Crockpot Stuffing with Sausage
When the oven’s already packed with juicy turkey, fresh pumpkin pie, and dinner rolls, I love pulling out my slow cooker for this Crockpot Stuffing recipe. It’s everything you want from classic Thanksgiving stuffing — buttery bread cubes, savory sausage, sweet cranberries, and smell good herbs — all slow-cooked to cozy perfection. No oven space required, no juggling bake times, just pure holiday comfort cooking away while you focus on everything else.
If you’ve ever tried my Amish Potato Stuffing, you know I have a soft spot for hearty, old-fashioned sides that bring everyone running to the table. This crockpot version is my go-to when I want that same rich flavor and texture with even less effort. It makes Thanksgiving dinner (and my kitchen) so much calmer — and so much more delicious.
Key Ingredients & Tips
Bread: This part is so, so, so important! The bread makes or breaks your stuffing. I use sourdough or Italian bread — something crusty, hearty, and a little stale. Basic white sandwich bread tends to get mushy, and nobody wants soggy stuffing. If you want to use sandwich bread please make sure to dry it out first! I’ll include instructions in the next section. You’ll need about one loaf, which comes out to around 10 cups of bread cubes. Pro tip: cube the bread the night before and let it dry out on the counter — perfect texture guaranteed.
Sausage: I love using Italian or breakfast sausage for the best flavor — it adds that savory, herby richness that makes stuffing irresistible. We usually go with pork sausage, but turkey sausage works great too if that’s what you have (or prefer a lighter option).
Onion, Celery & Carrots: Dice them small so they cook evenly with the sausage and blend into every bite.
Apples & Cranberries: I love the sweet-tart contrast these bring. Use firm apples that hold their shape (like Honeycrisp or Gala), and the cranberries add that pop of color and flavor.
Sage & Thyme: Fresh is best if you have it, but dried works in a pinch. These herbs are what give stuffing that classic holiday aroma — don’t leave them out!
How to Dry Sandwich Bread for Stuffing
Still want to use sandwich bread? It’s totally doable — just be sure to dry it well first, since softer breads like white or whole wheat can get mushy if not prepped correctly.
- Day-old method (air dry): Cut the bread into cubes and spread them out on a baking sheet. Leave uncovered on the counter for at least 24 hours, tossing occasionally so they dry evenly.
- Oven-dry: Short on time? Preheat the oven to 300°F. Spread the cubes in a single layer on a baking sheet and bake for about 25 minutes, stirring halfway through, until they’re dry but not toasted or browned.
Let’s Make Stuffing in the Slow Cooker
In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it apart with a spoon as it cooks. Add the onion, celery, and carrots, and sauté for about 5 minutes, until the vegetables begin to soften and pick up all those flavorful browned bits. Transfer the sausage and veggie mixture to your crockpot.
Add the cubed bread, diced apples, cranberries, broth, melted butter, sage, thyme, salt, and pepper. Gently stir until everything is evenly coated and the bread is moistened.
Cover and cook on LOW for 4–5 hours, stirring once about halfway through to keep the edges from drying out. When it’s hot and tender with crispy bits around the sides, serve it warm straight from the crockpot — it’s holiday comfort made easy!
Can I Prep This Stuffing in Advance?
This stuffing is best made the day of to enjoy that fresh, buttery flavor, but don’t stress — it’s a crockpot recipe that’s really simple and hands-off. Just toss everything in the slow cooker in the morning, let it cook while you focus on the turkey and other sides!
Serving and Leftovers
You can serve this stuffing right from the crockpot — why dirty another dish? It stays warm on the “keep warm” setting, which is perfect for holiday meals when everyone’s coming back for seconds. If you somehow have leftovers, store them in an airtight container in the fridge for up to 3 days — they reheat beautifully in the microwave or oven with a splash of broth to bring them back to life. Also make sure to use some leftovers for my Day After Thanksgiving Turkey Casserole!
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Crockpot Stuffing with Sausage
PrintIngredients
- 1 loaf cubed bread about 10 cups, please see notes
- 1 pound ground sausage pork or turkey
- 1 small onion finely chopped
- 3 stalks celery finely chopped
- 2 carrots finely chopped
- 2 apples peeled and diced
- 1/2 cup dried cranberries
- 3 cups chicken broth
- 1 stick butter melted (this is 1/2 cup butter)
- 1 tablespoon fresh sage chopped
- 1 teaspoon thyme chopped
- salt and pepper to taste
Instructions
- In a skillet, cook sausage until browned. Add onion, celery, and carrots into the skillet, stirring to combine with the sausage. Cook for 5 minutes or until the veggies soften.
- Add sausage mixture to the crockpot along with bread cubes, apples, cranberries, broth, butter, sage, thyme, salt and pepper. Stir to combine.
- Cover and cook on LOW for 4–5 hours, stirring once about halfway through to keep the edges from drying out. When it’s hot and tender with crispy bits around the sides it’s done.
- Serve warm right from the crockpot. Enjoy!
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