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Slow Cooker Sausage Cornbread Dressing

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 10 servings


  • 1 pound Johnsonville Italian ground sausage (hot, mild, or sweet)
  • 4 tablespoons butter
  • 3 celery stalks, finely chopped
  • 2 medium sweet onions, chopped
  • 1 tablespoon dried sage
  • 1/2 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 1 (9-inch) cornbread (1 to 2 days old), crumbled
  • 3 slices toast from white bread, torn into small pieces
  • 2 eggs, lightly beaten
  • 2 1/2 to 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons butter, cut into slivers


  • Brown sausage in a large skillet over medium-high heat, breaking it into pieces as it cooks. once no longer pink, remove sausage from skillet with a slotted spoon and place in a large bowl.
  • Add butter to grease in skillet and cook celery and onion until soft, about 5 minutes.
  • Add sage, thyme, and parsley to skillet and season onion/celery mixture with salt and pepper. Add mixture to bowl with sausage.
  • Add toast pieces and crumbled cornbread to bowl. Stir to combine.
  • Add eggs, 2 cups broth, salt and pepper and stir well. Add up to 1 cup more chicken broth to get mixture very moist.
  • Transfer mixture to a greased 6-quart slow cooker.
  • Scatter butter pieces on top.
  • Cover and cook on LOW for 3 to 4 hours.