Managing oven space is one of the biggest challenges when preparing a large holiday meal. This slow cooker stuffing for thanksgiving solves that problem by moving a major side dish to the countertop. It combines toasted white bread, savory turkey sausage, earthy mushrooms, and tender chestnuts.
Cooking the stuffing in a slow cooker keeps it moist while the flavors meld together over a few hours. You can prep the ingredients ahead of time and let the appliance do the heavy lifting while you focus on the main course.
Why this works
- Toasting the fresh bread cubes prevents the stuffing from becoming mushy as it absorbs the chicken stock.
- Browning the turkey sausage before adding it to the slow cooker builds a deep, savory flavor base.
- Using a mix of fresh bread and dried seasoned stuffing mix provides a balance of texture and convenient seasoning.
Ingredients you'll need
- White bread: A sturdy bakery loaf works well. Cut it into uniform cubes so they toast evenly.
- Turkey sausage: Choose a sage-seasoned ground turkey or chicken sausage.
- Chestnuts: Look for vacuum-sealed or jarred roasted and peeled chestnuts to save significant prep time.
- Mushrooms: White button or cremini mushrooms both work. Wipe them clean with a damp cloth before chopping.
- Chicken stock: Use a low-sodium chicken or turkey stock so you can control the salt level.
Exact quantities are in the recipe card below.
How to make it
Step 1: Toast the bread
Cut the fresh bread into cubes and bake them until lightly browned. This dries them out so they can absorb the broth without falling apart.
Step 2: Cook the sausage and vegetables
Brown the turkey sausage in a skillet, then set it aside. Sauté the onions, celery, and mushrooms in butter until they soften and release their moisture.
Step 3: Combine the ingredients
Transfer the cooked vegetables, sausage, chestnuts, parsley, and bread into the slow cooker. Toss everything together with the dried stuffing mix.
Step 4: Add the liquids and cook
Whisk the eggs, Parmesan cheese, and chicken stock, then pour the mixture over the bread. Cook on high until the stuffing is hot and reaches a safe internal temperature.
Serve it with
This hearty stuffing pairs well with holiday mains and a side of Cheesy Scalloped Potatoes.
Storage and reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 1 month. Reheat in the microwave or in a 350°F (175°C) oven until warmed through and the internal temperature reaches 165°F (74°C).
FAQ
Can I use whole raw chestnuts?
Yes, but you will need to score, roast, and peel them first. Using pre-cooked chestnuts saves a lot of effort.
Why use both fresh bread and dried stuffing mix?
The combination provides a good contrast in texture. The dried mix brings concentrated seasoning, while the fresh toasted bread gives the dish structure.
Can I cook this on low instead of high?
Cooking on low will take about 6 to 8 hours. Check the internal temperature to ensure it hits 165°F (74°C) before serving.
