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Get ready for Thanksgiving with this Easy Slow-Cooker Stuffing Recipe!

Stuffing in the Slow Cooker? Dash of Evans says yes – with sausage, cornbread, and of course, Michigan Apples!

Looking for an easy stuffing? When you’re cooking for Thanksgiving, oven space can be limited. Cook your dressing in the slow cooker instead. This is a great recipe to prep ahead of time for easy assembly on the big day.

The crunch of apple with the savory sausage will make this your new go-to recipe! Since there are so many amazing Michigan Apple choices, try different varieties each time. The recipe is always delicious with Gala, Jonagold or Honeycrisp.

Looking for that crunchy topping? After slow-cooking, bake in the oven for 15 minutes! Makes great stuffing muffins, too!


2 boxes (8.5 oz) Jiffy cornbread mix (Made in Michigan!)

1 loaf French Bread (about 14-16 ounces), cubed

2 stalks of celery, cleaned

1 medium onion, peeled and quartered

2 large Michigan Gala apples, seeded and chopped into bite sized pieces

16 oz sausage roll, original style

4 cups chicken stock, heated

1-teaspoon poultry seasoning

2 large eggs, whisked

8 Tablespoons unsalted butter, divided

Salt & pepper, to taste


Prepare cornbread as instructed on package. You can make both boxes on one large rimmed cookie sheet. While cornbread is baking, toast French bread in the oven on a separate cookie sheet. Watch it closely!

In a large chopper, add celery and onion. Pulse to chop in to medium sized chunks.

Using a large pan, heated over medium heat, add sausage roll. Crumble using a wooden spatula, stirring until completely cooked. Drain grease and return to pan.

Add apples, onions and celery to the hot pan, plus 2 tablespoons of butter. Sauté for 4-5 minutes, or until onions soften slightly. Season with salt, pepper and poultry seasoning. Set aside.

Preheat your slow cooker to HIGH for 4 hours or LOW for 8 hours. Coat with cooking spray.

Once the cornbread is cooked, chop in large chunks, matching the size of the French Bread. Place both breads into the slow cooker. Add remaining 6 Tablespoons of butter, sliced by tablespoon.

Add sausage mixture over the bread and slowly pour chicken stock. Stir to combine. Slowly add whisked eggs.

Allow to cook for about 3 hours, then taste to see if more seasoning is necessary. Remember, the sausage can add a lot of salt!

If a crunchy topping is desired, put cooked stuffing into a baking dish and bake for 15 minutes at 375º.


Ashleigh Evans, based out of Grand Rapids, is a mom of 4 who loves to encourage families to cook at home. Her site, Dash of Evans, shares delicious recipes with bold flavors and easy to find ingredients. You can find her cooking most nights of the week on her Instagram stories.