Crockpot Thanksgiving Herb Stuffing
This crockpot stuffing combines classic herb‑flavored bread cubes with savory breakfast sausage, fresh veggies, creamy soup, and a sweet‑tart cranberry surprise, all finished with butter and maple syrup.
Instructions
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Spray the interior of the crockpot with cooking spray.
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Add the stuffing mix, sliced sausage, diced celery, sliced green onions, sage, and pepper to the pot.
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In a bowl, whisk together the cream of chicken soup and chicken broth, then pour over the stuffing mixture and stir to combine.
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Drop spoonfuls of cranberry sauce on top and gently fold it in, leaving pockets of sauce.
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Place the butter squares on top of the mixture.
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Cover and cook on LOW for about 2 hours. For a golden top, remove the lid for the last 20–30 minutes.
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Drizzle the maple syrup over the stuffing just before serving.
Tips
Fold the cranberry sauce gently for sweet‑tart pockets; the cream of chicken soup adds extra moisture; use fully cooked sausage to skip browning; keep sage light because the stuffing mix is already seasoned.
Video
“I Made One Thanksgiving Side In The Crockpot And It Was Gone Before Everything Else” by Kristin's Friends Cooking, watch on YouTube.
About this recipe
The dish is a hearty, moist stuffing perfect for holiday meals, offering pockets of cranberry for bursts of flavor. The crockpot method keeps it warm and frees up oven space for other dishes. Serve it straight from the pot alongside turkey or as a stand‑alone side. Its comforting texture and balanced sweet‑savory profile make it a crowd‑pleaser that disappears quickly.
