Sausage Stuffing in the Slow Cooker and Oven

This is a new stuffing recipe I just tried this year (2011) and it was given the ‘thumbs up’.  I like to try new stuffings but always serve the traditional one as well.  This one  I found  in a King Arthur Flour Baking Sheet and I have changed the recipe a little.   They are giving Weight Watcher’s points to many of their recipes.  Only 4 points per 3/4 cup serving.

In 2013 I tried it in the oven and we all liked it better than in the slow cooker; see below for directions and a few ingredient changes.

Sausage Stuffing

  • 13 cups bread, cubed and dried
  • 6 tbsp. unsalted butter
  • 1 lb. bulk pork sausage (I used Jimmy Dean regular sausage – kick it up a notch and use Italian)
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 1 tsp. poultry seasoning
  • shake or two of salt (you do not need much because  the chicken broth that is in the stuffing has salt  as well as the sausage)
  • 1-1/2 tsp. sage
  • 1 tsp. onion powder
  • 1/2 tsp. thyme
  • 1/2 tsp. pepper
  • 1 quart turkey broth
  • 2 large eggs, beaten

There are different ways to dry bread and this baking newsletter suggests this way:  bake the cubed bread in a 350 degree oven for 20-30 minutes, stirring occasionally.  Remove, cool and store at room temperature in a bag.

This year (2013) I dried the bread on the counter overnight.  To get 13 cups of cubed, decrusted,  dried bread I needed 27 slices of Holsums King Size bread (about 1 loaf and a half – there are 22 slices in a loaf).

In your largest skillet, melt the butter; add the sausage, onions and celery.  You could make it vegetarian by substituting mushrooms for the sausage.  Cook until the sausage is no longer pink.  Add the spices and cook for another minute.  Pour the mixture over the bread cubes that are in a large bowl.

Beat the eggs with the broth and pour over the bread cubes.  Stir to moisten well.  I like to make a foil collar for the back side of the slow cooker.   Layer and fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long and 4 inches wide.  This helps to prevent burning.

Transfer the mixture to a slow cooker set on high for 1 hour.  After 1 hour, reduce the heat to low and cook for 4 to 8 hours.  I found that the stuffing was too moist in 4 hours on low and we cooked it some more in the oven to dry it out.  I would suggest cooking for 6 hours on low.   Just remember that like all ovens, slow cookers are not the same and require different cooking times.

For a different twist try Cherry and Pecan Stuffing.  Another stuffing recipe is one I always use, see recipe Traditional Bread Stuffing.  I try to make two stuffing recipes when I am making a holiday dinner.

Sausage Stuffing in the Oven:

There were only two ingredients I changed.  I used 21 cups of decrusted, dried and cubed bread (or 2 loaves of Holsum King size bread).  Also, I used Bob Evans Italian sausage which really gave the stuffing some nice flavor.

Follow the above directions up to using the slow cooker.  I preheated the oven to 350°F and baked the stuffing for 30 minutes, covered and 30 minutes uncovered.

Recipe by

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