This slow cooker stuffing recipe is easy to make, saves space in your oven during Thanksgiving prep, and is incredibly delicious! We use our fresh Polish sausage in this recipe, but you can use any type of bulk sausage for this recipe. Ideas include breakfast sausage, your favorite LGCM bratwurst flavor, or spicy chorizo sausage. This recipe is so yummy, we want to make it more often than just Thanksgiving!
- .75 lb LGCM Leahy’s Polish Sausage
- 1 Onion (diced)
- 2 clove Garlic (minced)
- 1 lb Seasoned Stuffing Mix
- 2 cup Chicken Stock
- 4 rib Celery (chopped)
- 1 cup Craisins
Remove the Polish sausage meat from the casing, then add to a medium sized skillet heated to medium high heat. Cook until the meat is browned and crumbled. Remove the meat from the skillet, and set aside. Reduce heat to medium, then add the onion to the pan. After cooking onion for 3 minutes, add the garlic, and cook until both are soft and fragrant. Remove from heat.
Add the seasoned stuffing mix to your slow cooker. Pour in the chicken stock, then add the crumbled Polish sausage, cooked onion and garlic, and celery. Mix together. Cover and cook on high for 3 hours.
Note – we recommend using preseasoned stuffing mix. You can use plain stuffing mix, or make your own, if you prefer.
After cooking for 3 hours add the craisins, stir to combine, and cover. Cook for 1 – 2 more hours on low, until the mixture is warmed throughout. Season to your taste with salt and pepper. Enjoy!