Slow Cooker Sausage Stuffing Recipe

The stuffing is buttery soft with a bit of texture from onions and celery. It’s packed with flavor from fresh rosemary, sage, thyme, and parsley. Juicy sausage adds wonderful richness. I used hot Italian sausage and it lends great depth of flavor without being spicy and you don’t even need to brown it. The stuffing is so easy and made in the slow cooker, awesome for Thanksgiving or other holidays because it’s one less thing that ties up your oven. Make sure you start with day-old or stale French bread.



one pound loaf French bread, diced into 1-inch cubes and allowed to dry out for about 12 hours
1/2 cup (1 stick) unsalted butter, diced into 1/4-inch pieces
1 extra-large sweet Vidalia or yellow onion, diced small (about 2 cups)
1 cup celery, diced small
3 tablespoons fresh rosemary (sticks discarded), finely minced
3 tablespoons fresh sage (stems discarded), finely minced
2 tablespoons fresh thyme (sticks discarded), finely minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 cups low-sodium chicken broth
1 pound ground Italian sausage (I used hot but you can use mild; sausasge should be raw and the not precooked type)
1/4 cup fresh flat-leaf Italian parsley, or to taste


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