Slow Cooker Stuffing

Per my womanly stereotype, today I spent all day in the kitchen. Doing anything substantial? Not so much. I was mostly delegated to do the grunt work, because the youngest one in the kitchen isn’t trusted to do much. However, there is something I am trusted to do.

Make the stuffing.

Nowadays, there are thousands of different recipes for stuffing. I love to try new things, but when it comes to my Thanksgiving day stuffing, I want something easy, hearty, and crowd-pleasing. This recipe pulls through.


  • 1 cup butter or margarine
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms
  • 1lb Jimmy Dean Sage Sausage
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth, or as needed
  • 2 eggs, beaten


  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. In separate skillet, brown the sausage.
  3. Spoon cooked vegetables and sausage over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  4. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. (Personally, I’m more of an over girl, so I baked it at 350 degrees 45 minutes to 1 hour.)

Voila! Easy as can be. And probably my favorite part of the Thanksgiving meal.

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