Slow Cooker Sausage Stuffing
Slow Cooker Sausage Stuffing is the best way to save oven space this Thanksgiving, made with sausage, apples, and gluten free bread that stays moist and comes together perfectly while you’re busy with the turkey!
I own a pantry full of slow cookers, because during the holiday season I like to get as many of them going as possible. Partially because I’m working from a small galley kitchen in my house, and partially because I can get them set up and running in the morning, before the holiday chaos of a turkey dinner takes over the kitchen. That’s why I love this slow cooker sausage stuffing, made with gluten free bread, veggies, butter, and mild Italian sausage.
I’ve tested this side dish multiple times at this point, and my family has loved every version so far because the flavors come together so well in the slow cooker. This entire recipe will take about 4-5 hours to make from start to finish, but only about 30 minutes of your time, then the slow cooker takes over and you can enjoy Thanksgiving day!
If you’re looking for more Thanksgiving side dishes, try my Gluten Free Green Bean Casserole, Gluten Free Buttermilk Drop Biscuits, and Slow Cooker Mashed Potatoes!
Ingredient Tips & Substitutions
Gluten Free Bread Cubes. The type of gluten free bread that you use makes a difference, because they’re so different in flavor and texture. I like to use Canyon Bakehouse, because I think it has a lot less bread crumbs.
If you’re not gluten free, you can use any type of white bread, or a mix of white and brown bread to make your stuffing cubes.
Sausage. I use ground mild Italian sausage. If you can’t find it ground, you can buy the links and remove the casing.
If you’re gluten free, check the label because sausage can vary.
Apples. I’ve found that granny smith apples hold their structure a little better when cooking. I don’t bother peeling them, but that’s a personal preference.
Large Eggs. These help hold everything together. Make sure you mix the eggs with the toasted bread cubes before adding to the slow cooker. It helps keep the bread from over-cooking around the sides of the slow cooker.
Broth. I use chicken broth or chicken stock, because I think it adds the best flavor. You can also use vegetable broth.
Veggies. A mixture of celery, yellow onion, and parsnips adds both bulk and flavor to this holiday stuffing. I love root vegetables in stuffing, and this is a great way to use up any leftover veggies from other dishes!
Olive Oil. We need to sauté the sausage and veggies before adding them to the slow cooker, so we’re using a small amount of olive oil for that.
Butter. Pouring some melted butter over the stuffing helps keep it moist, and also adds a lot of flavor to the dish. I like to use unsalted butter, so I can control the salt levels later.
Seasoning. If you want traditional flavors, use fresh thyme leaves with ground sage, kosher salt, and black pepper. You can use about 1 teaspoon of dried thyme instead, but fresh will taste a lot better.
I also like to add some fresh parsley on top as I’m serving.
How to Make Gluten Free Slow Cooker Stuffing
Toast the bread cubes in the oven at 300°F for about 20 minutes. Try to spread them out on a sheet pan as much as possible. You can stir them halfway through, but to be honest, I usually don’t.
Whisk the eggs together, then pour the eggs and spices over the bread cubes. Stir until everything is evenly coated, but be gentle so you don’t break up the bread cubes. I usually get out the big mixing bowl, so I have plenty of room to toss everything without making a lot of crumbs.
The first time I tested the recipe, I didn’t mix the egg and bread cubes together first, and noticed the sides were too toasty after slow cooking.
Add the olive oil, onion, celery, parsnips, and apples to a saute pan and cook until they start to caramelize, about 5 minutes.
Then add the sausage and cook until browned, mixing everything together. Once done, take it off the heat and let it cool for a few minutes.
Stir together the bread and sausage mixture until combined. Then pour the broth and the butter over the stuffing.
Slow cook on high for 30 minutes, then reduce to low for 3-5 hours.
Keep an eye on the stuffing after about 3 hours, to make sure there’s no burning around the edges.
Recipe Variations
- If you like spicy, try using hot Italian sausage, or some red pepper flakes for flavor.
- Try adding other veggies like butternut squash, carrots, mushrooms, peppers, or dried fruit like raisins, dried cranberries, or dates. Top with some fresh herbs like fresh parsley or chives for flavor and presentation.
- For some crunchy bits, try chopped pecans, walnuts, or almonds.
- Instead of the slow cooker, you can pour this into a baking dish and bake the stuffing in the oven covered with aluminum foil for about 30-40 minutes at 375°F.
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Make this ahead of time by preparing the sausage mixture and toasting the bread cubes. Cool and refrigerate the sausage, and seal the toasted bread cubes in an airtight container with a paper towel. When you’re ready to cook, just start the recipe from when you mix the bread cubes with the egg mixture.
More Thanksgiving Stuffing Recipes
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Slow Cooker Sausage Stuffing
Ingredients
- 12 cups gluten free bread cubes, (about 2 loaves)
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion, diced
- 2 cups celery, diced
- 2 medium parsnips, peeled and diced
- 1 medium granny smith apple, cored, cut into small pieces
- 1 pound ground Italian sausage, mild, gluten free
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 3 cups chicken broth, gluten free
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground sage
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Preheat the oven to 300°F and add parchment paper to a large baking sheet. Spread out the bread cubes on the pan and toast in the oven for 20-25 minutes, stirring halfway through. You might have to do 2 batches depending on the size of your sheet pan.
- While the bread is toasting, in a large skillet over medium-high heat, add olive oil, onion, celery, and parsnips. Cook until the onion begins to turn translucent, about 5 minutes.
- Add the ground sausage and cook for an additional 8-10 minutes, breaking into small pieces, until browned and no longer pink. Remove from the heat and allow the sausage mixture to cool.
- Lightly grease the slow cooker with cooking spray. Once the bread is done toasting, transfer it to the slow cooker. Whisk the eggs together, then pour them over the bread cubes. Add the spices and gently toss everything together until they bread cubes are evenly coated.
- Add the sausage mixture to the slow cooker and gently stir everything together until combined. Use a spoon to spread the stuffing into an even layer.
- Pour the broth and the melted butter evenly over the stuffing. Close the slow cooker lid and cook on high for 30 minutes, then reduce the time and cook on low for 3-5 hours, or until cooked through. When time is up, the stuffing should be moist in the middle and toasty on top.
Notes
- Add any additional warm broth as-needed to the stuffing towards the end. This can vary depending on what type of bread you used. Even when I make this in the oven, I keep a little saucer and a ladle on the stove to add as it cooks so it doesn’t dry out. It should be moist, but not soggy.
- Try to cut the vegetables and apple pieces to about the same size, so they finish cooking around the same time.
- Don’t pack the stuffing into the slow cooker, just gently stir everything together and make the top as even as possible.
- When mixing the bread cubes with the egg mixture, try to get the cubes as evenly coated as possible. I noticed when testing the recipe that they tend to brown too much along the top sides when they weren’t evenly coated. You can also use a large mixing bowl if it’s more comfortable, instead of mixing in the slow cooker.
Nutrition
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