Slow Cooker Stuffing
Published: Friday, November 13, 2026
1 lb. loaf of bread
1 lb. pork sausage, casings removed, if any
¼ c. butter, softened
2 c. chopped white onion
3 ribs celery, chopped (1½ c.)
1 medium carrot, chopped (1 c.)
5 cloves garlic, finely chopped
1 medium apple, chopped
½ c. dried cranberries
1 tsp. kosher salt
½ tsp. black pepper
1 Tbsp. fresh sage, chopped
1 Tbsp. fresh rosemary, minced
Up to 4 c. chicken stock
2 Tbsp. fresh parsley, minced
Preheat oven to 350˚. Cut bread into about 1" chunks. Lay them out on a rimmed baking sheet and toast for about 20 minutes, stirring once halfway through. The bread should be dry, almost like croutons.
In a a medium skillet over medium heat, cook the sausage and break it into pieces as it cooks and browns. Cook until the sausage is cooked through and browned, about 6-7 minutes. Do not drain off the drippings.
In a 6.5 qt. slow cooker (or at least a 5-qt. slow cooker, rub the sides and bottom of the insert with butter to prevent sticking. Add the onions, celery, carrots, garlic, apples, cranberries, salt, pepper, sage and rosemary. Top with all the toasted bread, then add the sausage on top of that, scraping out as much of the drippings from the skillet as you can. Pour in the chicken stock and cover.
Set your slow cooker on High and cook for 4 hours, stirring it once halfway through just to make sure it's cooking evenly. In the final 30 minutes of cooking, check the stuffing. If it seems too watery, set the lid ajar on the slow cooker so some of the moisture can cook off in the final minutes. Taste stuffing and adjust the seasonings with salt and pepper, if needed. Serve garnished with the fresh parsley. —8 to 10 servings.
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