Crockpot Stuffing with Leeks and Sausage Recipe

This delicious stuffing is made easier in the crockpot/slow cooker! The addition of leeks and sausage makes it unique and delicious. Don't limit this to Thanksgiving fare. It is a great side dish to any meal, any time of the year.


This delicious slow cooker sausage and leek stuffing recipe kinda fell into my food blogging abyss. Which is truly a shame because it was fabulously tasty. So tasty that I made it twice in the same week. Way back in November. Before this recipe, I had never attempted stuffing. I hit a home run with this one. The flavor is amazing and the crockpot did all of the work for me. And who can resist a recipe with leeks? I love 'em.


Using a slow cooker liner was a good call because it kept the stuffing super moist and there was not a single burnt morsel.


And this isn't just for Thanksgiving! It will go great with any meal, any time of year.


Okie dokie, I'm off to see what other recipes I can dig out of the abyss. Have a wonderful rest of your week, my friends!

Before you go, please check out a few of my other delicious side dishes that you're gonna love! Green Bean Casserole, Roasted Sweet Potatoes and Cheesy Scalloped Potatoes. I also want to give a shout out to my friend over at A Gouda Life and her Traditional Bread Sausage Stuffing recipe.

Leeks, Sausage, Stuffing
Yield: 10


Stuffing could not be easier than this! The perfect side dish for any meal.

prep time: 15 minscook time: 4 hourtotal time: 4 hours and 15 mins


  • 1 pound ground sausage
  • 4 stalks celery, sliced
  • 1 leek, thinly sliced (white and light green parts only)
  • 8-oz. package sliced mushrooms
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 14-oz. bag dry bread crumbs
  • 14-oz. can chicken broth
  • 1 cup water


  1. In a large skillet, cook the sausage until no longer pink. Drain grease and add celery, leeks, mushrooms, onion, salt and pepper to skillet. Cook for 4-5 minutes, or until veggies are soft and fragrant.
  2. Place a cooking liner in a 6-quart slow cooker. Pour breadcrumbs evenly into bottom of slow cooker and top with sausage-veggie mixture from skillet. Pour the chicken broth and water over the top, covering the entire surface.
  3. Stir slightly and cover crockpot. Cook on Low heat for 4 hours, stirring occasionally. Serve warm.
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