This slow cooker Amish-style sausage stuffing is one of those cozy, set-it-and-forget-it dishes I can make almost on autopilot. It leans on five humble ingredients: dry bread cubes, raw pork sausage crumbled right over the top, and three everyday pantry items that bring it all together. Amish and Pennsylvania Dutch cooking often celebrates thrift and comfort—day-old bread becomes the backbone of a hearty, savory side that quietly bubbles away in the slow cooker while you focus on everything else. The result is a moist, flavorful stuffing with crisp edges around the sides, perfect for holidays or a simple Sunday supper.
Serve this sausage stuffing straight from the slow cooker on warm setting, spooned alongside roasted chicken, turkey, or pork chops. It also pairs nicely with simple green vegetables like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to cut through the richness. Leftovers reheat well next to scrambled eggs for a hearty breakfast, or tucked into a bowl with a little gravy for an easy, comforting lunch.
Slow Cooker Amish Sausage StuffingServings: 6
Ingredients
8 cups dry bread cubes (from day-old white or country bread)
1 pound bulk pork sausage (mild or breakfast style)
2 cups low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Directions
Lightly grease a 4- to 6-quart slow cooker with a little butter or neutral oil to prevent sticking.
Add the dry bread cubes directly to the slow cooker, spreading them into an even layer. The bread should be fully dry or at least a day old so it can absorb the liquid without turning mushy.
Hold the raw pork sausage over the slow cooker and crumble it by hand into small, marble-sized pieces, scattering them evenly over the dry bread cubes. This direct crumbling helps the sausage nestle between the cubes and cook evenly as the stuffing simmers.
In a medium bowl or large measuring cup, whisk together the chicken broth, melted butter, kosher salt, and black pepper until the salt dissolves and the fat looks evenly dispersed.
Pour the broth mixture slowly and evenly over the bread cubes and sausage in the slow cooker. Use a spatula or clean hands to gently toss everything together right in the crock, making sure most of the bread is moistened and the sausage is well distributed. Avoid overmixing so the bread cubes keep some structure.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the sausage is fully cooked through (no pink remains) and the stuffing is hot and set in the center. The edges touching the crock will become a bit crisp and browned, which adds great texture.
Once cooked, taste and adjust the seasoning with a pinch more salt or pepper if needed. For a slightly drier, toastier top, you can prop the lid open with a wooden spoon for the last 20 to 30 minutes of cooking to let a little steam escape.
Serve the stuffing straight from the slow cooker on the warm setting, or transfer to a warmed serving dish if you prefer. Stir gently before serving to redistribute the sausage and any buttery juices from the bottom.
Variations & Tips
For a more traditional Amish-style flavor, add 1 to 2 teaspoons dried sage or poultry seasoning to the broth mixture before pouring it over the bread. If you’d like some sweetness and texture without adding more ingredients to the slow cooker itself, fold in a handful of chopped dried fruit (such as raisins or dried apples) or toasted nuts right before serving. You can also swap part of the pork sausage for turkey sausage to lighten things up, just be sure to keep the total amount at about 1 pound. If your bread is not fully dry, spread the cubes on a baking sheet and toast at 300°F for 15 to 20 minutes before using so they can better absorb the broth. For crisper bits, scoop some finished stuffing into a buttered baking dish and run it under the broiler for a few minutes until the top is browned. Leftovers can be pressed into patties and pan-fried in a little butter or oil until crisp on both sides for a next-day breakfast treat.
