Crockpot Brioche Sausage Stuffing with Crispy Golden Edges Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old brioche that has been toasted. Fresh bread can become too soft and collapse during cooking.

Toasting dries the cubes, allowing them to absorb the stock without turning mushy. Spread the cubes on a baking sheet and toast at 300°F for 10-15 minutes, stirring once, until dry but not browned.

If you prefer a crispier top, after the slow cooker finishes, spoon the stuffing onto a baking sheet and broil for 2-3 minutes until the top is golden and crunchy. Watch closely to avoid burning. This adds an extra layer of texture that many people love.

Variations

• Mushroom and Herb Stuffing: Replace the sausage with 8 oz sliced mushrooms and add an extra cup of celery. Sauté the mushrooms with the aromatics until browned. Use vegetable stock instead of turkey stock for a vegetarian version.
• Apple and Cranberry Stuffing: Add 1 cup diced apple and 1/2 cup dried cranberries to the bread mixture. Reduce the celery to 1 cup. The sweetness pairs beautifully with the sausage and herbs.
• Spicy Andouille Stuffing: Substitute andouille sausage for Italian sausage and add 1/2 tsp cayenne pepper. Use a robust chicken stock. This version has a smoky, spicy kick that's great with grilled meats.
• Classic Cornbread Stuffing: Replace the brioche with 12 cups of crumbled cornbread. Toast the cornbread cubes before using. This yields a more traditional Southern-style stuffing with a slightly coarser texture.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of stock to keep it moist.

Freezer

Freeze cooled stuffing in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes. Add a little stock if dry.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. For best results, add a splash of turkey stock before reheating to restore moisture.

This stuffing can be assembled up to 24 hours in advance. Prepare the sausage and vegetables, combine with the brioche cubes, and store the mixture in the refrigerator.

When ready to cook, add the turkey stock, transfer to the slow cooker, and cook on low for 4 hours. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this stuffing as a hearty side dish alongside roasted turkey, chicken, or pork. It also pairs well with a simple green salad or roasted vegetables.

The crispy edges are the highlight, so make sure to scoop from the sides to include them in each serving.

For a festive presentation, garnish with extra fresh sage leaves and a sprinkle of parsley.

This stuffing is substantial enough to be a vegetarian's main course if you use vegetable stock and omit the sausage. It's a versatile dish that adapts to your menu.

Frequently asked questions

Recipe card

Crockpot Brioche Sausage Stuffing with Crispy Golden Edges

Prep 20 minCook 4 hTotal 4 h 20 minServes 10

Ingredients

• 12 cups toasted brioche cubes
• 1 lb Italian sausage, casings removed
• 2 cups diced celery
• 1 cup diced onion
• 4 tbsp unsalted butter
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 cups turkey stock
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan. Add the butter to the same skillet and melt over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the rosemary and thyme and cook for 1 minute more. Remove from heat.
2. Place the toasted brioche cubes in a very large mixing bowl. Add the browned sausage and the cooked celery-onion mixture. Sprinkle with salt and pepper. Toss gently with your hands or a spatula to distribute the ingredients evenly.
3. Pour the turkey stock over the brioche mixture and toss again until every cube is lightly moistened. Transfer the entire mixture to a 6-quart slow cooker. Smooth the top with a spatula.
4. Cover the slow cooker with its lid. Place a clean kitchen towel over the lid (this absorbs condensation). Cook on LOW for 4 hours, until the edges are golden and crisp and the center is set but moist. Do not lift the lid during cooking except to check near the end.
5. Once the stuffing is cooked, let it rest for 5 minutes in the slow cooker. Then scoop a hearty mound onto a serving platter. Garnish with fresh sage and parsley. Serve warm.

Contains: gluten, eggs, milk, celery, sulfites

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

35 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.