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Slow-Cooked Sausage Dressing

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. —Raquel Haggard, Edmond, Oklahoma
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    12 servings


  • 7 cups seasoned stuffing cubes or croutons
  • 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


  • Combine the first 5 ingredients. In a 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.
  • Cook, covered, on low 3-4 hours, until apple is tender, stirring once.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
0.67 cup: 201 calories, 8g fat (2g saturated fat), 17mg cholesterol, 640mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 7g protein.

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  • Kristi
    Nov 29, 2020

    I made this dressing for Thanksgiving and it was very delicious. I don't like pecans, so I chopped up whole almonds instead. After the dressing was done cooking in the crockpot, I transferred it to a glass dish and cooked it in the oven, while the turkey was resting, to give it a little crunch. It was very helpful to keep the oven free while this cooked in the crockpot. By far, this is my favorite dressing recipe and I will make it again.

  • cwbuff2
    Jan 4, 2020

    Made this for Thanksgiving and it was scarfed up by my husband's large family, all of whom love stuffing. I left out the sausage because they are traditionalists when it comes to stuffing, but when it's just my family and me I will try it with the sausage. The fact that it is made in a slow cooker makes it super convenient for a large meal like Thanksgiving as you can make it ahead and just let it cook so you can concentrate on the last minute dishes. I also think the apples give it a lovely flavor and help keep it moist. The sage and butter add great taste too!

  • annlindblad
    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
    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
    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
    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
    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
    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
    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.

  • momof29
    Oct 27, 2012

    No comment left