I love Thanksgiving. Some people are in it for the turkey or the mashed potatoes and gravy, and some folks are focused on the pie. Me? I love all of those things, but my heart belongs to the stuffing. I’m never more attracted to my husband than when he’s whipping up a batch of his incredible Crock Pot sausage stuffing, and I hover near the slow cooker the entire time it’s cooking.
The recipe comes from my mother-in-law, who modified it from Emeril Lagasse’s mother’s recipe after she saw him make it on Good Morning America back in 2002. It’s been a family-favorite around here ever since. The sausage makes it great, but I think the fresh parsley is what really knocks this stuffing out of the park.
I like that we can make this in the Crock Pot, as our oven is usually full of the gigantic bird we roast every year, even when we’re only feeding ourselves and our kids. What can I say? We dig leftovers.
We make most of our Thanksgiving side dishes in the slow cookers, like these mashed potatoes or these sweet potatoes, and if you run out of space in your oven, you should consider using your Crock Pot, too.
This recipe feeds a good-sized crowd, or feeds two adults and two kids for almost a week. Happy Thanksgiving!
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Sausage Stuffing.
Crock Pot Sausage Stuffing
12 cups bread cubes
2 1/2 to 3 cups chicken stock
3 large well beaten eggs
3 TBSP butter
2 1/2-3 cups chopped celery
1 1/2 cups chopped onions
1 TBSP minced garlic
1/2 pound hot sausage
1 pound mild sausage
1 cup fresh chopped parsley
1/2 tsp black pepper
1 tsp crushed red pepper flakes
- Combine bread cubes, beaten eggs, and chicken stock to get those bread cubes nice and moist. Moist. I love how that word bothers so many people. Moist.
- Melt the butter in a pan and add the celery, onion, and garlic. Let the vegetables soften, but do not let them brown.
- Take the veggies out and brown up the sausage. Mix the two kinds of sausage so the flavors meld nicely. If you don’t want your stuffing to have any kick, using all regular sausage is fine. The spicier it is, the less you have to share with the kids. Think about it.
- When the sausage is brown, add the vegetables back in with the sausage. Add parsley, black pepper, and red pepper flakes.
- Add all of this goodness to the bread cubes and mix.
- Cook on high for 1 1/2 hours. This recipe can also be baked in the oven at 350 for 1 to 1 1/2 hours.