If stuffing with sausage crock pot meals are your lifeline during the holidays (or really, just a random Tuesday when you can’t face the stove) then, friend, you are in the right place. You know that panic when you realize you have exactly zero oven space left for the stuffing? Yeah. Me too. The thing saves dinner. No kidding. For real, this Dump & Go Slow Cooker Stuffing with Sausage & Cranberries is fuss-free, hearty, and dare I say—rivaling the main dish. Everyone at my place eats seconds, so…take that as a sign. 
Why This Stuffing is Packed with Flavor
The magic here? Layering. Seriously, this isn’t one of those bland, forgettable side dishes. You get the zesty kick from sausage (I always use mild Italian, but hey, spice it up if you want), sweetness from cranberries, and that classic herbiness stuffing must deliver. My aunt calls it “holiday in a crock pot” and I’ll adopt that because…she’s right.
So many stuffing recipes dry out or taste like, well, beige sawdust. This one? Nope. The slow cooker locks in moisture and lets everything blend together till every single bite is a flavor bomb.
My neighbor, who swore she hated stuffing, tried this—and texted for the recipe before she even left my driveway. I’m serious.
“I would never have tried stuffing in a slow cooker, but this version blew my mind. Moist, flavorful, and so much easier than babysitting a pan in the oven!” – Lisa P.
Ingredients That Make It Moist & Savory
This recipe is forgiving. I’ll level with you—I’ll even grab whatever bread I have around, and it always works. Sausage, check. Cranberries, check. But also onion, celery, and all those classic dried herbs you think you’re out of, but probably have buried in your pantry.
Broth is essential. Go for chicken broth, homemade if you’re feeling Martha Stewart-y, or just use what you got. Butter? Absolutely. Don’t go light here, trust me—healthy eaters might argue, but this is comfort food territory.
Want extra add-ins? Toss in some toasted pecans or apples. Better yet, try this dump & go crock pot stuffing sausage no oven required version for more flavor twists. The point: it’s hearty enough to stand alone, yet loves to play with others on your plate.
How to Prep and Dump in Crockpot
Here’s where the “dump & go” thing is not just marketing fluff. Chop your celery and onions (leave ‘em chunky for more texture if you like). Brown your sausage—just enough to get a bit of color. You want it tasty, not overcooked.
Toss it all in your slow cooker: bread cubes, sausage, cranberries, sautéed veggies, broth, melted butter, and all your seasonings. Give it a stir—don’t obsess, just enough to combine.
Push it down gently. Don’t pack it like you’re trying to fit in a suitcase for a Spirit Airlines flight. Just a gentle pat so everything mingles. Pop on the lid, flip the switch, and walk away.
You could, in the meantime, make a butternut squash soup crock pot recipe to go alongside if you’re feeling ambitious. Just saying.
Cook Time and Texture Tips
Set it on low for about 4 hours. If you go under, your stuffing might be too soggy; over, and you’re inching toward bread pudding land. Around hour three, peek once—if it looks a tad dry, splash a bit more broth. No shame in adjustment.
I go for that moist-yet-toasty harmony. If you want the top a bit crispy, crack the lid open for the last thirty minutes. My uncle swears by this hack, and he’s a stuffing snob (don’t tell him I said that).
Just remember, slow cookers can be weirdly different from each other, so your results might want a tiny time tweak. Your nose is the best timer—once you smell sage and sausage wafting through the kitchen, you’re about there.
Serving with Gravy or On the Side
How you plate this glorious stuffing is honestly up for debate. Let me give you a few serving suggestions:
- Spoon it with a big ladle right onto a plate (rustic style).
- Top with warm homemade or jarred gravy (don’t judge, both work).
- Pile alongside a scoop of mashed potatoes, roast turkey, or even meatloaf.
- Serve solo as a potluck hero. Folks go wild. Seriously.
Don’t forget, this pairs well with any hearty dish or even next to these 3 bean crock pot chili recipe leftovers when you need something cozy.
Reheating & Storage Tips
This is one of those unicorn recipes that actually gets better the next day. Scoop leftovers (if you’re lucky enough to have any) into airtight containers. Store in the fridge up to four days.
To reheat: cover and pop in the microwave, or warm in a low oven if you want to crisp up bits. Add a splash of broth or water if it seems dense—no one likes dry stuffing leftovers.
If you freeze it, which works fine, defrost overnight in the fridge before reheating. Texture changes a bit but hey, midnight snackers aren’t picky. And if you’re hunting for a breakfast option, look at this carnivore crock pot breakfast casserole—you might love the morning remix.
Common Questions
Q: Can I prep this ahead of time and cook later?
A: Yep! Assemble everything (minus the liquid) and stash in the fridge—add broth and butter just before it goes in the slow cooker.
Q: Does this stuffing with sausage crock pot recipe work with gluten-free bread?
A: Sure does. The texture may shift a little, but the flavor holds up.
Q: My slow cooker runs hot. How do I avoid burnt edges?
A: Check after 3 hours. If you notice it browning fast, stir gently and lower the heat more if possible.
Q: Can I skip the cranberries?
A: Of course. Or use chopped dried apricots instead. Customize it to what you like!
Q: Does it really feed a crowd?
A: Yes, easily 8-10 big eaters. Double it if you’re hosting your entire extended family.
Ready for Stuffing Stardom?
If stuffing has always been a second-thought side dish, this stuffing with sausage crock pot version is about to change your mind. You get flavor, richness, and convenience all rolled into one dreamy bowl. No oven wrestling required—just dump, walk away, and come back to a five-star restaurant aroma in your kitchen. For other comforting crock pot ideas, check out this dump & go crock pot stuffing sausage no oven required or a soul-warming butternut squash soup crock pot recipe.
By the way, The Country Cook’s take on Crock Pot Stuffing is totally worth a read if you want even more ideas. Try it, tweak it, and make it your own—just don’t blame me when everyone skips the turkey for seconds of your stuffing.
You got this. Happy feasting! 
Dump & Go Slow Cooker Stuffing with Sausage & Cranberries
- Total Time: 255 minutes
- Yield: 8-10 servings 1x
- Diet: Paleo
Description
A fuss-free, hearty stuffing packed with flavors of sausage, cranberries, and classic herbs, perfect for any holiday meal.
Ingredients
- 1 loaf bread, cubed
- 1 pound mild Italian sausage
- 1 cup cranberries, dried
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1/2 cup butter, melted
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the sausage in a skillet until it gets a bit of color.
- Toss the bread cubes, browned sausage, cranberries, sautéed veggies, broth, melted butter, and seasonings into the slow cooker.
- Stir everything gently to combine.
- Pat down the mixture gently, ensuring it’s compact but not packed too tight.
- Cover and set the slow cooker to low for about 4 hours.
- Check after 3 hours; if it looks dry, add a splash more broth.
- For a crispy top, crack the lid open for the last 30 minutes of cooking.
Notes
This stuffing gets even better as leftovers. Reheat and enjoy or freeze for later!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
