Slow Cooker Thanksgiving Stuffing

Thanksgiving stuffing is my favorite part of the meal and it always seems to be the first dish to disappear. So this recipe makes a ton of stuffing in a slow cooker, leaving your oven available for all the other dishes needed on the day. Plus you can prep this part of the meal a day ahead of time and then let it cook unattended in your slow cooker while your turkey roasts in the oven.

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I think I’ve always loved Thanksgiving stuffing because it has so many different qualities. (Yes, I know it is called “stuffing” when it’s stuffed inside a turkey, and called “dressing” when it comes on the side, but I’m going to call it stuffing just because it’s easier and then can’t be confused with the sauce you might put on your salad!) A good stuffing is moist and tender, but it has crunchy or crispy toasted edges; it has a well-seasoned savory flavor, but also a sweet component that contrasts nicely. A great stuffing has everything to do with the ingredients you put in it.

Ingredients on a wooden cutting board - sausage, chestnuts, mushrooms, stuffing croutons, onion, parsley, chicken stock.

This slow cooker Thanksgiving stuffing includes salty sage sausage, two types of bread crumbs, the usual vegetables like onion and celery, and also mushrooms and sweet roasted chestnuts. It’s seasoned with salt and pepper (of course), but also has grated Parmesan cheese and fresh parsley too. All these delicious ingredients are bound together with eggs and some really good quality chicken stock. 

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Raw slow cooker stuffing in a slow cooker, ready to cook.

It’s true that you do need to cook many of these ingredients on the stovetop first before you can put it all in the slow cooker, but there’s no reason why you can’t do this a day ahead of time so that all you need to do on the day is add the eggs and chicken stock before “stuffing” everything into your pre-heated slow cooker. Yes, that’s what I said – “pre-heated slow cooker”. By letting your slow cooker warm for 30 minutes, you give the cooker a real head start. It’s much easier for the cooker to warm up when it’s empty than when it has to heat the stuffing ingredients too.

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Cooked Slow Cooker Thanksgiving Stuffing in a slow cooker with a serving spoon.

Then, 3 or 4 hours later, as you have been preparing the roast turkey, cranberry sauce, gravy, mashed potatoes, Brussels sprouts and everything else your family loves,  this delicious slow cooker Thanksgiving stuffing is finished. You might even have forgotten that you made it!

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A white bowl with stuffing in it, with a green napkin and a slow cooker in the background.

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Slow Cooker Thanksgiving Stuffing

  • Prep Time: 35 m
  • Cook Time: 3 h
  • Roasting Chestnuts: 20 m
  • Total Time: 3 h 55 m
  • Servings:
    15
    12 to 15

Ingredients

  • 1 pound large loaf white bread (about 12 cups cubed)
  • ½ pound whole chestnuts
  • ½ pound pork sausage with sage
  • ¼ cup unsalted butter
  • 3 cups chopped celery about 6 ribs
  • cup chopped onion (about 2 small)
  • ¾ pound mushrooms chopped
  • 1 14 ounce package dried herb seasoned stuffing mix
  • ½ cup chopped fresh parsley
  • 2 eggs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 to 3 cups chicken broth
  • ½ cup chopped fresh parsley

Instructions

  1. Pre-heat the oven to 350°F.
  2. Cut the loaf of bread into ½-inch cubes. Spread them out in one layer on a baking sheet and toast at 350ºF for 5 minutes, until lightly colored. Set aside.
  3. Increase the oven temperature to 400°F.
  4. Using a sharp paring knife, place the flat end of the chestnut on a cutting board and carefully cut an “X” on the top of each one, just cutting through the shell. Place on a baking sheet and roast at 400ºF for 25 minutes until the skin curls up away from the nut. (Alternatively, you can air-fry the chestnuts at 370°F for 12 to 15 minutes.) When the shells of the chestnuts are darker in color and the cut skin has peeled away from the center, remove them from the oven. The shell should peel away easily at this point. If it doesn’t, continue to roast for a few more minutes. Allow the chestnuts to cool so that you can handle them and then peel away the shells and chop the nuts into small pieces.
  5. While the chestnuts are roasting, heat a large skillet. Brown the sausage until it is no longer pink. Remove the sausage from the pan with a slotted spoon and set it aside. Melt the butter in the same pan along with any leftover fat from the sausage. Add the onions and celery and sauté for a few minutes, until they start to soften. Add the mushrooms and sauté for another 5 minutes, until the vegetables have cooked through.
  6. Place the bread cubes and the dried stuffing mix in a large bowl. Add the cooked sausage, sautéed onions, celery and mushrooms, roasted chestnuts and parsley. Toss everything to evenly combine the ingredients. Mix the eggs and the Parmesan cheese together in a small bowl and stir into the stuffing mixture. Gradually add 2 cups of the chicken stock, stirring to evenly combine. Add more of the remaining stock as needed – the stuffing should look and feel moist. Season with salt and freshly ground black pepper. (If making ahead hold this mixture in the refrigerator and bring everything to room temperature before proceeding.)
  7. When you are ready to cook, pre-heat the slow cooker on HIGH for 30 minutes. Rub the inside of the slow cooker with butter. Spoon the stuffing into the slow cooker. (If you made the stuffing mixture ahead of time, pour another ½ cup of chicken stock evenly over top the stuffing in the cooker.

  8. Slow-cook on LOW for 3 to 4 hours. Check the stuffing after 2½ hours and if it starts to dry out, add a little more chicken stock. Switch to the warm setting until you are ready to serve.
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Comments (26)Post a Reply

  1. If prepared ahead , when should you add the eggs, when preparing or before you add to crockpot the day of?? I have never added eggs to my stuffing, I felt the butter and sausage fat binded it enough

    1. Hi June. You can add the egg and cheese when you prepare it, adding the chicken stock as well. Just make sure you refrigerate the stuffing overnight before you cook it.

  2. A whole loaf of white bread = a pound of white bread ??
    Unfortunately Lowes is coming so many sizes now. But if you have time to answer it would be great🙂

    1. Hi there. You could substitute white wine for part of the stock, but since you are putting this in a slow cooker, the alcohol from the wine will not burn off – there is not enough intense heat. That’s not a problem if you don’t mind a bit of boozy flavor, but I would add no more than 1 cup – ½ cup might be enough to give you a wine flavor.

    1. You could use this recipe and place it in a casserole dish or in a baking pan and bake for 30 to 35 minutes, until the stuffing has a browned nicely and is warmed through.

  3. 5 stars
    I made this yesterday for thanksgiving dinner. I had no idea that you could make stuffing in a slow cooker that would taste as good as in the turkey. Delicious, easy to make and loads of compliments.

  4. I’ve done this for several years, I add some of the turkey drippings instead of the last bit of chicken stock. I like to start it the night before, it perfumes your house and you wake up to the aromas of family celebrations. Love it!!!

    1. Hi Dawn. If you want to use two bags of stuffing, I would use one bag of the course crumb stuffing and one bag of unseasoned, stuffing bread cubes.

  5. I use a traditional recipe of using stuffing bread(3 loaves chopped the day or two before and air dried in the oven) chopped celery, chopped onion, poultry seasoning, salt. pepper to season, broth from cooking the neck and giblets. My family does not do the chestnuts nor sausage in their stuffing ( I tried sausage once and only the one raised with that dressing liked it). Can I still follow the crock pot directions from your recipe using my recipe? I have no problem adding extra broth (I have chicken bone broth and chicken broth). Are the eggs to help bind it or is there another reason for them? I always make extra stuffing but live in an apartment with one stove so it’s always just for the take home parts. I was excited about using the slow cookert but wasn’t sure it would work w/o the sausage and with my recipe. I have the Ninja slow cooker so I have a buffet setting to keep it warm.

    1. Hi Karen, yes you can use your stuffing recipe and follow the slow cooker instructions in this recipe. The sausage will not make a difference. I do use add the egg to bind the stuffing, it also adds some moisture to the dish which I like.

  6. Hello, I sure hope you are able to respond to this post BEFOFE Thanksgiving. I would love using this slow cooker receipe. So living in the south, we have always used cornbread plus dried maybe 4 slices of dried bread for our dressing. Is it possible to use cornbread in this recipe then the dried stuffing. I am not sure if my sons would enjoy this without the cornbread texture.

  7. This looks delicious and I am going to try it this year since there is never enough oven space. I’m going to half the recipe since we only have 4 people. Should I reduce the cooking time or will it still need 3 hours?

    1. Hi Carla. Generally, I keep the time the same – the slow cooker is at such a low temperature that it doesn’t usually over-cook foods. Having said that, all slow cookers work best when full because their heating elements work assuming the vessel is full. Check it at 2 hours, but expect that you might need 3.

  8. This looks great and I am going to give it a try this year since there is never enough oven space. We have only a few people this year so I’m going to cut the recipe in half. Do you think it will still take 3 hours to cook or will I need to reduce the cooking time?

    1. Slow cookers always work best when full, but you could try to cut the quantity down. Because the temperature is so low in a slow cooker, the timing shouldn’t be too different. You can check it at 2 hours, but I would probably go for the full 3 hours.

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