Crockpot Stuffing with Sausage and Apple is a warm, comforting side dish made with savory pork sausage, tender apples, buttery bread cubes, and fragrant herbs. Everything comes together in the slow cooker, where the bread absorbs the seasoned broth and the apples add little bites of sweetness. It's a lovely addition to Thanksgiving dinner, Christmas meals, or a cozy Sunday roast, especially when you need to keep your oven free for other dishes.

Crockpot Stuffing with Sausage and Apple introduction image

The secret to a good slow cooker stuffing is using dried bread cubes and adding just enough broth to moisten them without making them soggy. Browning the sausage first brings out its savory flavor, while cooking the onion and celery until tender gives the stuffing a softer texture. As everything slowly cooks together, the edges become lightly golden and the center stays moist. You'll get that familiar homemade stuffing flavor without having to bake a separate casserole.

Why This Recipe Works

Dried bread absorbs moisture without falling apart. Using firm, dried bread cubes helps the stuffing hold its shape as it cooks. You'll get tender pieces that still have some texture instead of a soft, gummy mixture.
Browning the sausage builds a richer flavor. Cooking the pork sausage in a skillet develops savory browned bits and renders some of its fat. The onion and celery then cook in those flavorful drippings, so every bite tastes well seasoned.
Slow cooking gives the flavors time to blend. The covered crockpot gently softens the apples and vegetables while the bread absorbs the broth, butter, and herbs. Don't worry if the center looks softer than the edges; that's normal for slow cooker stuffing.

Equipment Needed

6-quart (5.7 L) slow cooker with lid
12-inch (30 cm) nonstick skillet or large frying pan
Large mixing bowl, at least 5-quart (4.7 L) capacity
Cutting board
Sharp kitchen knife
Measuring cups and measuring spoons
Wooden spoon or heat-resistant spatula
Large serving spoon
Instant-read food thermometer

Ingredients List

Crockpot Stuffing with Sausage and Apple ingredients

10 cups (approximately 400 g) dried, unseasoned bread cubes, cut into 3/4-inch (2 cm) pieces
1 pound (454 g) bulk mild pork breakfast sausage, raw, with casings removed if necessary
2 medium apples, such as Honeycrisp or Granny Smith, cored and diced into 1/2-inch (1.3 cm) pieces, about 2 cups (250 g)
1 medium yellow onion, finely diced, about 1 cup (150 g)
3 medium celery stalks, finely diced, about 1 cup (120 g)
4 tablespoons (57 g) unsalted butter, divided
1 1/2 cups (355 ml) low-sodium chicken broth
2 teaspoons (2 g) dried rubbed sage
1 teaspoon (1 g) dried thyme
1/2 teaspoon (1 g) freshly ground black pepper

Ingredient Notes and Substitutions

Bread cubes: Dried, unseasoned bread cubes are the foundation of this stuffing. They absorb the broth and buttery sausage drippings while keeping some structure. You'll want the bread to feel dry and firm before cooking. Substitution: Use the same quantity of dried sourdough bread cubes for a slightly tangier flavor and a chewier texture.
Pork breakfast sausage: Mild breakfast sausage adds savory flavor, fat, and seasoning throughout the stuffing. Browning it before adding it to the slow cooker makes a noticeable difference in flavor. Substitution: Use the same weight of mild Italian pork sausage with the casings removed. The stuffing will have a more pronounced fennel and herb flavor.
Apples: Apples balance the richness of the sausage and butter with gentle sweetness and a little acidity. Honeycrisp apples give a sweeter result, while Granny Smith apples add a pleasantly tart note. Substitution: Use the same quantity of diced firm pears. The finished stuffing will taste slightly sweeter, and the fruit may become softer during cooking.

Step-by-Step Instructions

Step 1: Prepare the ingredients.

Measure 10 cups (approximately 400 g) of dried bread cubes into a large mixing bowl. Core and dice 2 medium apples into 1/2-inch (1.3 cm) pieces. Finely dice 1 medium yellow onion and 3 medium celery stalks. Keep the prepared ingredients ready while you heat the skillet. The bread should feel dry and firm, and the fruit and vegetables should be cut into fairly even pieces.

Crockpot Stuffing with Sausage and Apple step 1

Step 2: Brown the sausage.

Place a 12-inch (30 cm) skillet over medium heat. Add 1 pound (454 g) of bulk mild pork breakfast sausage. Cook for approximately 8 to 10 minutes, breaking the meat into small crumbles with a wooden spoon. Continue cooking until the sausage is browned, no pink remains, and the center of the meat reaches 160°F (71°C). Transfer the sausage to the bowl with the dried bread cubes, leaving a thin layer of drippings in the skillet.

Crockpot Stuffing with Sausage and Apple step 2

Step 3: Soften the vegetables.

Add 3 tablespoons (43 g) of unsalted butter to the same skillet over medium heat. Once melted, add the diced onion and celery. Cook for approximately 5 minutes, stirring frequently, until the onion looks translucent and the celery begins to soften. Stir in 2 teaspoons (2 g) of dried rubbed sage, 1 teaspoon (1 g) of dried thyme, and 1/2 teaspoon (1 g) of freshly ground black pepper during the final 30 seconds. Remove from the heat when the herbs smell fragrant.

Crockpot Stuffing with Sausage and Apple step 3

Step 4: Combine the stuffing mixture.

Add the warm onion and celery mixture to the bowl containing the sausage and dried bread cubes. Add the 2 diced apples and gently toss with a large spoon until everything is evenly distributed. Pour in 1 1/2 cups (355 ml) of low-sodium chicken broth, distributing it across the bread rather than pouring it into one spot. Fold gently until the bread looks evenly moistened but still holds its shape. Avoid crushing the cubes or mixing them into a paste.

Crockpot Stuffing with Sausage and Apple step 4

Step 5: Prepare the slow cooker.

Rub the remaining 1 tablespoon (14 g) of unsalted butter over the bottom and sides of a 6-quart (5.7 L) slow cooker. Spoon the stuffing mixture into the cooker, spreading it into an even layer without packing it down tightly. The surface should look lightly moist, with distinct bread cubes and visible pieces of sausage and apple.

Step 6: Cook the stuffing.

Cover the slow cooker with its lid and cook on LOW for approximately 4 hours. Keep the lid closed during most of the cooking time to maintain a steady temperature. The stuffing is ready when the apples and celery are tender, the bread is soft in the center, and the edges are lightly golden. Check several spots with an instant-read thermometer to confirm the stuffing reaches at least 165°F (74°C).

Step 7: Check the final texture.

Once the stuffing reaches 165°F (74°C), turn off the slow cooker and remove the lid. Gently lift a small portion from the center with a serving spoon to check the texture. The bread should be moist but not swimming in liquid, and the sausage should be evenly distributed. If the surface looks slightly damp, leave the lid off for 5 minutes before serving. Avoid stirring repeatedly, which can break down the softened bread.

Step 8: Serve the stuffing warm.

Fluff the cooked stuffing gently with a large serving spoon, lifting from the edges toward the center. Serve it directly from the slow cooker or transfer it to a serving dish. You should see tender golden bread cubes, browned sausage, and soft apple pieces throughout. Serve while the stuffing is hot, with an internal temperature of at least 165°F (74°C) at the end of cooking.

Crockpot Stuffing with Sausage and Apple step 8

Tips for Success

Start with properly dried bread. Fresh, soft bread absorbs liquid quickly and can turn mushy in the crockpot. If you're drying fresh bread yourself, spread the cubes on a baking sheet and place them in a 225°F (107°C) oven for approximately 45 to 60 minutes, stirring occasionally, until completely dry. Let them cool before measuring. Don't worry if they feel quite hard; that's what helps them hold their shape.
Measure the broth carefully. The recipe uses 1 1/2 cups (355 ml) of low-sodium chicken broth, which provides moisture without flooding the bread. Gently fold the mixture instead of stirring vigorously. If you notice a little moisture collecting near the bottom, that's normal while the bread absorbs the liquid.
Avoid repeatedly lifting the slow cooker lid. Each time you remove the lid, heat escapes and cooking can slow down. Keep the crockpot covered during the 4-hour cooking period and check for doneness near the end. A thermometer is especially helpful because the center can look moist even when the stuffing is fully cooked.

Storage, Freezing, and Make-Ahead Instructions

Refrigerator: Transfer leftover stuffing to shallow, airtight containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for 3 to 4 days. The bread may become firmer as it chills, but it will soften again during reheating. Don't leave the finished stuffing sitting at room temperature throughout the meal.
Freezer: Let the stuffing cool promptly in shallow containers in the refrigerator, then transfer it to freezer-safe airtight containers or bags. Freeze at 0°F (-18°C) for up to 2 to 3 months for the best quality. Thaw overnight in the refrigerator before reheating. The apples may become softer after freezing, but the sausage and herb flavors will remain.
Make-Ahead and Reheating: You can cube and dry the bread in advance and keep it in an airtight container at room temperature. The onion, celery, and apples can be chopped ahead and refrigerated separately; the apples may brown slightly. For easier holiday preparation, cook the sausage and vegetables in advance, cool them promptly, and refrigerate in airtight containers for up to 1 day. Assemble the stuffing just before slow cooking rather than leaving the mixed ingredients in an unheated crockpot. To reheat cooked stuffing, place it in a covered oven-safe dish at 325°F (163°C) for approximately 20 to 30 minutes, or until the center reaches 165°F (74°C). Larger or colder portions may take longer. Don't use the slow cooker to reheat cold leftovers because they can warm too slowly.

Crockpot Stuffing with Sausage and Apple final dish

FAQ

Can I make Crockpot Stuffing with Sausage and Apple the night before?

Yes, you can prepare the bread cubes and cook the sausage and vegetables a day ahead, keeping the perishable ingredients refrigerated. Combine everything just before cooking so the bread doesn't become overly soft.

What are the best apples for sausage stuffing?

Honeycrisp and Granny Smith are both good choices because they hold their shape reasonably well during cooking. Honeycrisp gives you a sweeter stuffing, while Granny Smith provides a tart contrast to the rich sausage.

Why is my slow cooker stuffing soggy?

Soggy stuffing usually happens when the bread is too fresh, too much broth is added, or the mixture is stirred excessively. Make sure your bread cubes are thoroughly dried and use the measured amount of broth so the pieces remain tender but distinct.

Can I cook sausage and apple stuffing on HIGH instead of LOW?

Yes, but the cooking time will be shorter and the edges may become firmer before the center finishes heating. Start checking for doneness after approximately 2 hours on HIGH, and don't serve until the stuffing reaches 165°F (74°C) throughout.