Ultimate Bacon Sausage Stuffing Recipe
This hearty slow cooker stuffing features savory bulk pork sausage, crispy bacon, fresh vegetables, and a flavorful blend of herbs. Mixed with eggs, cream of chicken soup, and chicken stock, it’s cooked to perfection for an ultimate holiday side dish.
Equipment
- Large Skillet
- slotted spoon
- Paper towels
- Large bowl
- Small Bowl
- Greased 6-qt slow cooker
- Thermometer
Ingredients
Main Ingredients
- 1 pound bulk sausage
- 1 pound thick-sliced bacon strips chopped
- 1/2 cup butter cubed
- 1 large onion chopped
- 3 ribs celery sliced
- 10-1/2 cups unseasoned stuffing cubes
- 1 cup sliced fresh mushrooms
- 1 cup chopped fresh parsley
- 4 teaspoons dried sage leaves
- 4 teaspoons dried thyme
- 6 large eggs
- 2 cans condensed cream of chicken soup (10-3/4 ounces each), undiluted
- 1-1/4 cups chicken stock
Instructions
Cooking Steps
- In a large skillet, cook sausage until no longer pink, breaking it into crumbles, then remove and drain.
- Cook bacon until crisp, drain, then wipe the pan. In the same pan, cook onion and celery in butter until tender.
- Combine stuffing cubes, cooked meats, onion mixture, mushrooms, parsley, sage, and thyme in a large bowl. Whisk eggs, soup, and stock, then pour over the stuffing and toss to coat.
- Transfer the mixture to a greased 6-qt slow cooker and cook on low for 4-5 hours, or until it reaches 160°F. Let stand for 15 minutes before serving.
Notes
For best results, ensure the stuffing reaches 160°F (71°C) internal temperature for food safety, and adjust seasoning to taste before slow cooking.