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!
Servings: 10 servings
Calories: 483kcal
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
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftover crockpot stuffing in an airtight container for 3-4 days.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- 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
Calories: 483kcal | Carbohydrates: 38g | Protein: 16g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 769mg | Potassium: 472mg | Fiber: 4g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 3mg
