Go Back
+ servings

Slow Cooker Stuffing

Course: side
Servings: 10


  • Large/Oval slow cooker


  • 3 mild italian fresh sausage
  • 1/4 cup butter
  • 1 large onion chopped
  • 2 cups celery chopped
  • 1 tbsp fresh chopped sage or dried
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/4 tbsp fresh thyme
  • 12 cups bread cubes lightly toasted
  • 1/4 cup fresh parsley chopped
  • 1.5 cup chicken stock
  • handful Cranberries dried or fresh
  • Cooking Spray


  • In a large saucepan over medium high heat remove sausage out of casings, breaking up as they cook. Once browned and cooked through set aside.
  • In same saucepan saute your onions and celery in butter until tender. Stir in sage, marjoram, salt, pepper and thyme. Mix this with your sausage, add bread cubes and parsley. Stir in chicken stock and mix well.
  • Spray your slow cooker with cooking spray. Spoon sausage mixture into slow cooker. Cook on low for approximately 3-4 hours, stirring every hour.
  • Add handful of dried or fresh cranberries into the mixture.
  • Remove from slow cooker and dish into serving bowl. Serve warm.