slow cooker stuffing


From Skinytaste Fast and Slow by Gina Homolka

Hands down, my favorite part of Thanksgiving dinner is the stuffing. I like to make it in the slow cooker because it comes out extra moist with crisp edges. Prep perk: This comes in handy when you run out of oven space for large family gatherings. Because the lid of the slow cooker traps a lot of condensation, I place a kitchen towel under the cover, which catches the steam, so the stuffing doesn’t get mushy.


  • 14 ounces Whole Wheat French Bread, or French Baguette, cut into 1/2 inch cubes
  • 1-1/2 tbs. Unsalted Butter
  • 1-3/4 cups Celery, chopped, (about 4 medium stalks)
  • 1-1/2 cups Yellow Onions, chopped
  • 1/4 cup Sage, chopped
  • 1/4 cup Parsley, chopped
  • 1 tbs. Thyme, chopped
  • 14 ounces Sweet Italian Chicken Sausage, casings removed
  • 1-3/4 cups Reduced Sodium Chicken Broth
  • 1 large Egg, beaten
  • 1/2 tsp. Kosher Salt
  • Freshly Ground Black Pepper
  • Cooking Spray


  1. Spread the bread out onto a rimmed baking sheet and let it dry overnight. If you want to speed up the process, bake it in a 350°F oven for about 20 minutes, until the bread is dried out.
  2. In a large nonstick skillet, melt the butter over medium heat. Add the celery, onion, sage, parsley, and thyme and cook, stirring occasionally, until soft, 5 to 8 minutes. Transfer to a large bowl.
  3. In the same skillet, cook the sausage over medium heat, using a wooden spoon to break the meat into small pieces as it browns, about 10 minutes. Transfer the sausage to the bowl with the onion mixture. Add the bread and stir well. Add the broth, egg, salt, and pepper to taste and stir well.
  4. Coat the inside of a slow cooker with cooking spray. Transfer the stuffing to the slow cooker, place a kitchen towel over the top, and cover. Cover and cook on low for 4 to 5 hours, until browned at the edges.