Crockpot Stuffing With Sausage

"When the oven's already packed with juicy turkey, fresh pumpkin pie, and dinner rolls, I love pulling out my slow cooker for this Crockpot Stuffing recipe. It's everything you want from classic Thanksgiving stuffing - buttery bread cubes, savory sausage, sweet cranberries, and smell good herbs - all slow-cooked to cozy perfection. No oven space required, no juggling bake times, just pure holiday comfort cooking away while you focus on everything else."

"I use sourdough or Italian bread - something crusty, hearty, and a little stale. Basic white sandwich bread tends to get mushy, and nobody wants soggy stuffing. If you want to use sandwich bread please make sure to dry it out first! I'll include instructions in the next section. You'll need about one loaf, which comes out to around 10 cups of bread cubes. Pro tip: cube the bread the night before and let it dry out on the counter - perfect texture guaranteed."

Slow-cooker stuffing combines crusty bread cubes, cooked sausage, diced onion, celery, and carrots, dried cranberries, butter, and herbs, cooked slowly until moist and flavorful. Sourdough or Italian bread yields the best texture; bread should be slightly stale or dried before cubing to avoid sogginess. Italian or breakfast sausage provides savory richness, and turkey sausage is a lighter substitute. The slow cooker frees oven space and simplifies timing by simmering the stuffing to cozy perfection while other dishes finish. Preparing bread cubes and chopping vegetables ahead saves time and ensures an easy, hands-off holiday side.

Read at Brooklyn Farm Girl