A moist, savory slow-cooker stuffing made with sausage, smoky bacon, fresh herbs, and golden sourdough bread cubes. This hearty side is perfect for holidays or family dinners, and I love that it doesn’t take up any oven space.
Why I’ll Love This Recipe
I like this recipe because it brings together the richness of sausage, the smoky flavor of bacon, and the freshness of herbs in one dish. The slow cooker makes it simple—I just set it and let it develop flavor while I work on other parts of the meal. The result is a stuffing that’s full of comfort and easy to serve warm right at the table.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I preheat the oven to 350 °F (175 °C). I spread the cubed sourdough on two baking sheets and bake for 10-15 minutes, stirring occasionally, until toasted but not browned. I transfer them to a very large bowl.
I raise the oven to 400 °F (205 °C). I line a baking sheet with foil, lay out the bacon, and bake for 20-25 minutes until crisp. After draining on paper towels, I chop it up and add it to the bread cubes.
While the bacon cooks, I dice the shallot and chop all the herbs. I also butter the inside of the slow cooker with 2 tablespoons butter.
In a skillet over medium heat, I cook the sausage with 1½ tablespoons of sage, breaking it up as it cooks. Once done, I add the diced shallot and cook until translucent.
I stir in 2 tablespoons butter and 2½ cups stock, bring it to a boil, and pour the mixture over the bread and bacon.
I fold in the parsley, remaining sage, rosemary, thyme, and the beaten eggs. I gently toss until everything is moistened, adding more stock ½ cup at a time if needed.
I transfer the mixture to the buttered slow cooker, press gently, cover, and cook on Low for 4 hours. During cooking, I add extra stock if it looks dry.
Once hot and tender, I scoop and serve straight from the slow cooker.
Servings and timing
This recipe makes about 12 servings.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 5 hours
Variations
I sometimes add 1 cup diced celery with the shallot for more texture.
If I don’t have fresh herbs, I use dried herbs (about half the amount) and crush them between my fingers to release the aroma.
For a slightly sweet balance, I like to stir in dried cranberries or diced apples.
To make it lighter, I reduce the bacon or use only sausage with more herbs.
For a smaller batch, I halve the recipe and use a smaller slow cooker.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of stock and warm it in the oven or microwave until heated through. If I need to hold it for serving, I leave it in the slow cooker on Warm, stirring occasionally with extra stock if needed.
FAQs
How do I keep the stuffing from getting soggy?
I make sure to toast the bread cubes first and add the stock gradually until the mixture is just moist, not wet.
Can I make this ahead of time?
Yes, I usually toast the bread and cook the bacon a day in advance. I assemble and cook the stuffing fresh on the day I serve it.
Can I freeze leftovers?
Yes, I cool the stuffing completely, portion it, and freeze it for up to 2 months. I thaw it in the fridge and reheat with a little added stock.
What type of bread works best?
I like sourdough for its texture and flavor, but rustic French or Italian bread also works well. I avoid soft sandwich bread since it gets mushy.
Can I double this recipe?
Yes, I can double it, but I use a larger slow cooker (at least 8 quarts) to avoid overflowing.
Conclusion
This slow cooker stuffing with sausage, bacon, and herbs is rich, flavorful, and easy to prepare without crowding the oven. It’s always a favorite at my table, and I enjoy how it stays warm until serving time. Leftovers are just as delicious reheated the next day.
Preheat oven to 350 °F (175 °C). Spread cubed sourdough on two baking sheets and bake 10‑15 minutes, stirring occasionally, until toasted (not browned). Transfer to a very large bowl.
Preheat oven to 400 °F (205 °C). Line a baking sheet with foil and lay bacon in a single layer (can touch but not overlap). Bake 20‑25 minutes until crisp. Drain on paper towels, then chop and sprinkle over the bread cubes.
While bacon bakes, dice shallot and chop herbs. Butter the inside of the slow cooker with 2 tablespoons butter.
In a large skillet over medium heat, cook sausage (breaking it up) with 1½ tablespoons of the sage until cooked through but not browned. Add the diced shallot and cook until translucent.
Add 2 tablespoons butter and 2½ cups chicken stock to the skillet, bring to a boil. Pour this mixture over the toasted bread cubes.
Add parsley, remaining sage, rosemary, thyme, and the beaten eggs. Toss gently to combine, ensuring the mixture is moist but not soggy—if too dry, add more broth (½ cup at a time).
Transfer mixture to the prepared slow cooker. Press gently to compact, cover, and cook on **Low** for 4 hours. During cooking, add more chicken stock as needed to keep moist.
Once done, serve and enjoy.
Notes
If you can’t find fresh herbs, you may substitute dried herbs (use about half the amount, crushed between fingers to release aroma).
To keep stuffing warm for up to 2 hours, stir occasionally and add extra chicken stock to maintain moisture.
If you like, you can add 1 cup chopped celery with the shallot for extra flavor and texture.
You may prep ahead by toasting the bread cubes and cooking the bacon the day before.
Portions can be halved for smaller servings; reduce ingredient amounts and use a smaller slow cooker.
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