Slow-Cooked Sausage Dressing Recipe
Slow-Cooked Sausage Dressing Recipe photo by Taste of Home
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Slow-Cooked Sausage Dressing Recipe

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This dressing recipe is so delicious no one will know it's lower in fat. And best of all, it cooks effortlessly in the slow cooker, so the stove and oven are freed up for other dishes! —Raquel Haggard, Edmond, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 12 servings


  • 7 cups seasoned stuffing cubes
  • 1 medium tart apple, chopped
  • 1/3 cup chopped pecans
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon pepper
  • 1/2 pound reduced-fat bulk pork sausage
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons reduced-fat butter, melted

Nutritional Facts

2/3 cup: 201 calories, 8g fat (2g saturated fat), 17mg cholesterol, 640mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 7g protein.


  1. Place first five ingredients in a large bowl. In a large nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker.
  2. Cook, covered, on low until heated through and apple is tender, 3-4 hours, stirring once. Yield: 12 servings (2/3 cup each).
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Slow-Cooked Sausage Dressing in Light & Tasty October/November 2007, p41

Reviews for Slow-Cooked Sausage Dressing

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annlindblad User ID: 7743001 257234
Reviewed Nov. 24, 2016

"I used turkey sausage to lower the saturated fat -- turned out great.

Might consider turning more than once, because the stuffing on the bottom was crispy....might be nice to have more of it be crispy..."

bbradley2 User ID: 4825568 238430
Reviewed Nov. 30, 2015

"I made this for my Thanksgiving meal yesterday. My husbands comment was this is the only dressing you are going to make from now on. It turned out perfect. I did subsitite the pecans with dried cranberries because we are now big pecan fans. I cooked it for 3 hrs like some of the other reviews suggested. I didn't change anything else. this is now my stuffing recipe."

hchambers User ID: 7140928 233535
Reviewed Sep. 27, 2015

"This was an easy and delicious dressing. We eliminated the pecans because they are not a favorite in my household. I do like the suggestion of the dried cranberries though and will try that next time."

sedelligatti User ID: 5692759 172630
Reviewed Dec. 1, 2014

"This was great! Very easy. The apples cooked down and just gave an extra layer of flavor without being overpowering. Awesome dish!"

ssmartokc User ID: 8118155 169426
Reviewed Nov. 23, 2014

"Sounds awesome. This is my 1st Thanksgiving where I am cooking and with my dad being allergic to chicken and turkey its hard to find things without that stuff in there. So instead of chicken broth I am going to use vegetable broth. Thank you for sharing your recipe."

parksville User ID: 1598935 157343
Reviewed Jan. 1, 2014

"This dressing is excellent and easy. I made it exactly as is, but think I'd replace the pecans w/ dried cranberries when I make it again. Cooked it on low for 4 hours which was too long, so will reduce it down to 3 hours the next time. Very tasty and a great leftover too! Keeper....."

MargeAZ User ID: 1297434 154289
Reviewed Nov. 11, 2013

"This is very similar to the way I make stuffing, but I use pre-cooked turkey breakfast sausage, chopped, instead of the bulk sausage, and I use poultry seasoning instead of just the sage. I place several paper towels under the lid to absorb some of the steam. They get replaced with fresh ones when they become too wet. You could also use a tea towel."

Bellinvoz User ID: 5979441 155428
Reviewed Jun. 26, 2011

"This is sooo good, I made 2 of this recipe one with the apples & the other with Ocean Spray dried cranberries they were both yummy!!"

bellariddle User ID: 4823350 108885
Reviewed Feb. 16, 2011

"I made this for Thanksgiving and there was none of it leftover! I made this without the Pecans and the only problem I found was it did end up a little mushy at the end. I would take the lid off for a short time before serving."

linsvin User ID: 1584655 169777
Reviewed Dec. 2, 2010

"Would make this again because it's a great stuffing recipe to make in the crock pot. Prep was quick and end result very flavorful"

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