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crock pot stuffing saved my Thanksgiving sanity last year. You know how it goes… oven’s bursting at the seams with turkey, pies, marshmallow-topped sweet potatoes (no judgment, I love those marshmallows). So I figured, there’s gotta be a better way. Enter: Dump & Go Crock Pot Stuffing with Sausage. Total game changer. No oven? No problem. Let’s get practical, cozy, and super low-stress.

Why This Stuffing Works in a Slow Cooker

Alright, you’re probably wondering, "Is crock pot stuffing actually any good?" Honestly, I swore by the oven until I gave this one a shot. Here’s the thing. The slow cooker keeps all that lovely moisture inside, so your stuffing never dries out or gets crusty in weird places (looking at you, crunchy corner). That sausage fat? Every crumb soaks it up in a magical way the oven just can’t match.

If you’re wrangling holiday chaos (or let’s be real, just want an easy side for chicken), plopping this in the slow cooker means more room in the oven for other good stuff. Plus, less hovering and poking it, which is always a win. Oh, and let’s not forget with dump & go recipes you can actually enjoy your coffee instead of stressing over something burning. Simple and five-star restaurant taste. Totally convinced yet?

"Made this crock pot stuffing for my first Friendsgiving and everyone went back for thirds! Literally foolproof."
– Jess M., actual stuffing-obsessed friend

Ingredients for Flavorful Sausage Stuffing

This sausage stuffing keeps life simple. You just need thick cubes of dried bread (from a bakery loaf or, heck, plain white sandwich bread if it’s what’s in the pantry), ground sausage (I vote for spicy if you can find it), onion, celery, garlic, and fresh herbs if you’re feeling snazzy. Canned chicken broth pulls it together.

No wild stuff here. Eggs make it fluffy, and a smidge of butter brings the joy. You can swap things if you need, but honestly, don’t overthink it. My favorite thing is tossing in a handful of diced apple for a hint of sweetness or a sprinkle of dried cranberries if I’m feeling festive—both optional, but don’t knock it till you try it.

Oh—I nearly forgot, if you want this to taste like grandma used to make, those fresh herbs (sage, thyme, parsley) do it every time. If all you’ve got is dried herbs, it’ll still taste grand. Just don’t skip the sausage, trust me on that.

How to Prep and Cook

The dump & go magic here is wildly easy. Start by browning your sausage in a skillet with onion and celery. You want those bits soft, and the sausage a little crispy on the edges. While that’s cooking, whisk broth, eggs, and melted butter together (yes—dump it in one bowl, we’re keeping dishes minimal).

Now, throw your bread cubes in a big bowl. Pour the sausage-veggie combo right on top—seriously, let that hot goodness hit the bread, it makes a difference. Add the broth mix, and toss gently to let the bread soak up all that flavor. It’s okay if things look a smidge soggy—it’ll work out in the slow cooker.

Grease your crock pot, dump everything in, and set on low. Four hours is usually spot on, but peek at three hours if your slow cooker runs hot. No crispy top? That’s the nature of crock pot stuffing, but honestly, you’ll get deep flavor and zero dry bits. Oh, and if you want more easy dump & go inspiration, check out my insane favorite 3-ingredient chicken dump go crock pot dinner—it’s another keeper.

Tips for Texture and Moisture

Okay, so here’s where folks get nervous. “What if my stuffing turns mushy?” I get it, trust me—I’ve flopped enough pans to know the horror. To dodge soggy city, use day-old or lightly toasted bread. It’s the backbone, giving the sausage stuffing structure. If your bread’s super fresh, dry it out in the oven at 275 for about 20 minutes (I know, I know, but this doesn’t count as real oven use).

If you see liquid pooling at the sides as it cooks, just crack the lid halfway for the last 30 minutes. It’ll let that extra steam escape. I’ll sometimes fold a paper towel under the lid to grab extra moisture (Grandma’s trick). Salt to taste after the sausage is in. And if you’re a fan of bold comfort food, check out this cheesy bacon dip game day crock pot recipe for more inspiration.

For those wanting crunchy bits, sprinkle with a handful of reserved bread cubes in the last 30 minutes if you want a little bite. Not classic oven crisp, but something! Overall, it’s easy to tweak and tough to wreck.

Make-Ahead + Storage Instructions

One reason I adore this recipe: you can prep everything, toss it in the fridge, then cook it off the next day. If you’re a planner (or, okay, just a little scatterbrained like me), this is a big relief. Toss all the ingredients together but hold on the broth and eggs, and keep it covered in the fridge overnight. Next day, add the wet stuff and cook.

Storing leftovers is just as easy. Pop leftovers in an airtight container for up to four days, then microwave or toss back in the slow cooker on warm when you want ‘em. You can freeze portions for later if you’re into that (they come out softer, but not bad at all).

And this is where I shamelessly say, if you’ve got random leftovers, I love stirring them into carnivore crock pot breakfast casserole for a seriously epic breakfast. (Don’t knock it.)

Serving Suggestions

Here’s how sausage stuffing works its way into my real-life meals—

Amazing beside roast chicken, turkey, or pork chops.
Scoop it into a bowl with butternut squash soup crock pot recipe for pure fall coziness.
Use it as the best leftover sandwich stuffer you’ve ever tasted.
Oh, sprinkle with crispy fried onions for crunch if you’re feeling that holiday spirit.

You can dress it up or keep it simple, honestly. Folks will think you worked all day (joke’s on them).

Common Questions

Is crock pot stuffing really as good as baked?
Pretty close! It’s more moist and stays super flavorful. If you want those crunchy edges, just toss some extra bread cubes in before the last half hour and crack the lid.

Do I need to toast my bread cubes?
It helps for texture, especially with softer store bread, but if you’re rushed, just use stale bread and it’ll work just fine.

Can I make it vegetarian?
Absolutely, just swap the sausage for mushrooms or lentils, and use veggie broth. Still full of flavor, no problem.

How long does it keep?
Up to four days in the fridge. If you wanna freeze, wrap in single-serves for easy reheats.

Any must-have extras?
Diced apples or dried cranberries really make it pop for special occasions. Fresh sage goes a long way too.

Your Shortcut to Stress-Free Stuffing

If you ask me, dump & go crock pot stuffing with sausage is basically a holiday miracle—or just a weeknight win if I’m being dramatic. Taste: epic. Stress level: bottom of the barrel (the good kind). If you want more details and bonus tips, check out Crock Pot Stuffing for another take on this homey classic. Looking for even more low-fuss dinner wins? You can keep on slow-cooking with classics like best pulled pork sandwiches from your crock pot or try a warm-up with creamy garlic chicken crock pot recipe. Go on—give the crock pot stuffing a whirl, and let me know if you’re as obsessed as I am.

Lila Morrison
Hi, I’m Lila! Southern home cook raised in Mississippi, now near Nashville. I share cozy, slow-cooked meals inspired by my grandma’s kitchen simple, soulful, and full of love.

Dump & Go Crock Pot Stuffing with Sausage (No Oven Required)