Crock Pot Stuffing
User Reviews
5
Crock Pot Stuffing
Description
The recipe starts by melting butter and cooking celery and diced onions with poultry seasoning, salt, and black pepper until softened but not browned. This aromatic mixture is cooled then combined with dried bread cubes from white and brown bread, fresh parsley, and optional fresh herbs like thyme, sage, or rosemary. Chicken broth is added gradually to moisten the bread without soaking it, and beaten eggs are stirred in to help bind the ingredients.
The stuffing is placed in a greased slow cooker and cooked on high briefly before reducing to low for several hours, ensuring it heats through and the flavors meld. The texture is moist from the broth and butter, with the herbs adding fragrance. The combination of white and brown bread gives a subtle rye or hearty flavor depth.
This make-ahead dish can be refrigerated overnight to improve flavor and ease preparation. It can be left on warm if the meal is not yet ready. Measuring dry bread after drying prevents miscalculations in broth amount, which can vary with bread type. The stuffing fits well on a Thanksgiving spread or anytime a comforting side is desired.
Measure bread after drying to accurately judge required broth amount as drying reduces volume.Store leftover stuffing in the refrigerator and reheat gently to retain moisture.Fresh herbs like thyme, sage, and rosemary can be added for personalized flavor.The stuffing can be prepared a day ahead and refrigerated overnight before cooking.
Ingredients
- 1 cup butter
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 2 teaspoons poultry seasoning store bought or homemade
- 2 medium onion diced
- 2 cups celery sliced
- 6 cups white bread see note, dry, cut into cubes
- 6 cups Brown bread see note, dry, cut into cubes
- ¼ cup parsley chopped, fresh
- 1 tablespoon fresh herbs or to taste, thyme, sage, rosemary ,optional
- 3 cups chicken broth plus an additional 1 cup if needed
- 2 egg
Instructions
- Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt. Add celery & onions and cook until softened (do not brown). Cool completely.
- Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
- Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
- Cover and refrigerate overnight if making ahead of time.
- Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.
Notes
- Always measure bread once dried to correctly add the needed chicken broth.
- You can substitute all white bread if preferred.
- Adjust broth amount depending on whether bread is homemade dried or store-bought dried.
- Add fresh herbs such as thyme, sage, and rosemary to enhance flavor if desired.
- This stuffing can be made ahead and refrigerated overnight before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254 | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 638mg | 27% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 102mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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