Crockpot Thanksgiving Stuffing
This hearty, savory stuffing is perfect for a Thanksgiving feast. Made in a slow cooker, it combines seasoned stuffing cubes, cornbread, mushrooms, sausage, apples and fresh herbs for a moist, flavorful side.
Instructions
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Cook sausage
In a large skillet, cook the Italian sausage over medium heat until no longer pink. Drain any excess fat and transfer the cooked sausage to a large mixing bowl. -
Combine dry ingredients
Add the seasoned stuffing cubes, crushed cornbread stuffing, toasted chestnuts or pecans, minced parsley, sage, salt, and pepper to the bowl with the sausage. Stir to combine. -
Sauté vegetables
Using the same skillet, melt the butter and sauté the sliced baby portobello mushrooms, shiitake mushrooms, chopped onion, peeled apple, and celery rib until tender. -
Mix together
Stir the sautéed vegetable mixture into the stuffing bowl, mixing thoroughly. -
Add broth
Pour in chicken broth, adding enough to achieve the desired moistness, and stir again. -
Slow‑cook
Transfer the entire mixture to a 4‑quart slow cooker. Cover and cook on low for 3 hours, stirring once halfway through.
Tips
Stir the stuffing once about halfway through the cooking time for even moisture. Adjust the amount of broth if you prefer a drier or wetter texture.
Video
“THE BEST CROCKPOT STUFFING RECIPE (TASTE OF HOME EVERYTHING STUFFING)” by Love and Junk Food, watch on YouTube.
About this recipe
Stuffing is a timeless holiday side that adds comfort and flavor to any Thanksgiving spread. This recipe blends seasoned stuffing cubes with sweet cornbread crumbs, toasted nuts, fresh herbs, and a mix of mushrooms for earthy richness. A touch of apple provides a subtle sweetness, while sausage adds savory depth, creating a balanced and satisfying dish.
Cooked low and slow in a crockpot, the stuffing stays moist and infused with the broth and butter. Serve it hot directly from the pot alongside roasted turkey, cranberry sauce, and creamy mashed potatoes for a complete, crowd‑pleasing meal.
