Easy Crockpot Stuffing

Try this delicious easy crockpot stuffing at Thanksgiving!

Crockpot stuffing has become a must-have at our Thanksgiving dinners ever since we first tried making it! I love how using my crockpot frees up space in the oven. I also love how the stuffing has such a delicious flavor!

Confession time, I did not always like stuffing. In fact, I usually did not eat it. However, that has changed. Over the past couple of years, we have been experimenting with recipes to see what tasted good.

I love my slow cooker so it was natural to use that to cook the stuffing. Then I choose to use Italian bread instead of the stuffing package.

How to Make Crockpot Stuffing

The Ingredients

1 pound good-quality white bread, cut or torn into bite-sized cubes (I used Italian bread from Walmart)
8 oz breakfast sausage
3 Tbsp unsalted butter
1 medium onion, chopped (about 2 cups)
3/4 cups celery ribs, chopped
1 Teaspoon sage
1 1/2 cup reduced (low) sodium beef broth
Large egg (1)
3 Tablespoons soy sauce
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup Panko Bread Crumbs

Directions

Preheat oven to 300 degrees F. Place cut bread on a baking sheet. Bake for 25-30 minutes until bread is dried out. Toss bread midway through baking to ensure even cooking. Place bread in a large bowl. Set aside.

Fold a piece of tin foil a couple of times over itself to create a band. Line the sides of the slow cooker pot with the foil. Make sure you coat it with a non-stick spray. If your slow cooker tends to burn, line the bottom as well.

In a large skillet, cook the sausage until it is brown and cooked throughout. Break it into smaller pieces and pour the drained sausage in with the bread. Keep all the browned bits in the pan.

Using the same pan you cooked sausage in, add butter and set over medium heat. Then add in the onions and celery. Cook until the onions are softened. Add in sage. Add about 1/3 cup of the beef broth. Cook until broth comes to a boil. Remove from heat and pour the mixture on top of the bread-sausage mixture.

Whisk together remaining broth, egg, soy sauce, salt, and pepper. Pour over bread mixture. Gently stir to make sure all the bread pieces are coated. Make sure all the bread pieces are coated.

Transfer mixture to prepared slow cooker pot. Cover and cook for about 4-5 hours on low. After about an hour, sprinkle some bread crumbs on top. Make sure the mixture has reached the temperature of at least 165 degrees F to ensure the egg is cooked. Transfer the stuffing to a serving dish.