Crock Pot Turkey Stuffing

The genius of making stuffing in the slow cooker is simple: on a holiday when oven space is gold, this frees it up entirely. The flavor is pure Thanksgiving, sausage, mushrooms, onion, and celery sauteed in butter, then tossed with dry bread cubes and a generous hand of poultry seasoning, sage, thyme, and marjoram.

Beaten eggs and chicken broth bind and moisten everything before it goes into the crock. Use just enough broth to dampen the bread, not soak it, so the stuffing turns out moist and tender rather than mushy.

The slow cooker does the rest, steaming the inside soft while the edges along the crock catch and crisp. Browning the breakfast sausage first builds savory depth that carries the whole dish. It’s a hands-off holiday side that tastes like it came from inside the turkey.

Chef Tips

• Use dry, stale bread cubes. Fresh bread turns to mush, while dried cubes soak up the broth and hold their structure.
• Add the broth gradually until the mix is just moistened, not soggy. Too much liquid makes a wet, dense stuffing.
• Brown the sausage well before it goes in. Those caramelized bits are a big part of the savory flavor.

Variations

• Stir in dried cranberries, chopped apple, or toasted pecans for sweet-savory contrast.
• Swap the breakfast sausage for Italian sausage, or leave it out and use vegetable broth for a vegetarian version.
• Add chopped chestnuts or extra fresh herbs for a more old-fashioned dressing.