Traditional recipes

Slow Cooker Saus'age Stuffing

Slow Cooker Saus'age Stuffing

Use your leftover sourdough for this stuffing

Courtesy of Ready Set Eat

More time-consuming than regular bread, sourdough requires patience when it comes to letting the dough ferment. When you've baked too much, use the leftovers for this stuffing.

Courtesy of Ready Set Eat

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg Gardein® Original Breakfast Saus'age Patties
  • 1/2 Cup Earth Balance® Original Buttery Spread
  • 1 small onion, chopped
  • 3 medium ribs celery, chopped
  • 1 Teaspoon dried thyme leaves
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon dried sage leaves
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon ground black pepper
  • 1 loaf sourdough bread, cut in 1-inch cubes (about 10 cups)
  • 2 Cups vegetable broth

  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.


  • 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons butter (1 stick 4 ounces 115g), plus more for buttering slow cooker
  • 1 1/2 pounds (680g) sage sausage, removed from casing
  • 1 large onion (about 12 ounces 350g), finely chopped (about 2 cups)
  • 4 large ribs celery (about 12 ounces 350g), finely chopped (about 2 cups)
  • 2 cloves garlic, minced or grated on a Microplane
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper, if needed (see note)
  • 24 ounces low-sodium chicken or turkey broth (3 cups 720ml), preferably homemade
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or sprinkle with remaining parsley to serve.