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Sausage-Herb Dressing

To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! —Judy Batson, Tampa, Florida
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    10 servings


  • 1 pound bulk sage pork sausage
  • 1 medium sweet onion, chopped (about 2 cups)
  • 2 celery ribs, chopped
  • 1/4 cup brewed coffee
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1-1/2 cups chicken or turkey broth
  • 1 package (12 ounces) seasoned stuffing cubes (8 cups)
  • Chopped fresh parsley


  • In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally.
  • Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker.
  • Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

Test Kitchen tips
  • Don't be tempted to add more broth. The dressing will moisten as it cooks.
  • Stir once during cooking so the mixture heats evenly.
  • Nutrition Facts
    3/4 cup: 254 calories, 11g fat (3g saturated fat), 25mg cholesterol, 919mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 9g protein.

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