Crockpot Stuffing
User Reviews
4.8
Crockpot Stuffing
Description
This Crockpot Stuffing recipe begins by melting butter and sautéing diced celery and onion until softened but not browned, which forms the vegetable base. After cooling, poultry seasoning, black pepper, salt, and beaten eggs are mixed in. Bread cubes, which can be a mix of white, rye, or dried cornbread, are combined with this mixture along with chopped parsley and optionally fresh herbs. The dish is moistened with chicken broth incrementally to achieve the desired consistency and packed into a greased slow cooker.
The stuffing cooks on high briefly then on low for several hours, allowing flavors to meld and the bread to soak up the broth, resulting in a moist, tender dish. Checking throughout for dryness and adding broth if needed helps maintain moisture. The slow cooker also keeps the stuffing warm until serving.
This method is convenient for busy meals, including Thanksgiving, and using turkey drippings in place of broth can enrich flavor. Topping with fresh parsley before serving adds freshness and presentation.
Ingredients
- 1 cup butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons poultry seasoning
- 1 onion medium, finely diced
- 2 cups celery diced
- 12 cups bread I like to do half white and half Brown bread - like rye bread - or you can even do half dried cornbread, cubed and dried
- 1/4 cup parsley chopped
- 2-3 cups chicken broth
- 2 egg beaten
Instructions
- Heat butter over medium heat until melted.Add celery & onions and cook until softened (do not brown). Cool completely.
- Stir in poultry seasoning, black pepper and salt. Cool completely.
- Stir in eggs.
- Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using. Cover and refrigerate overnight if making ahead of time.
- Grease a 5-6 qt slow cooker well.
- Place bread cuts in the slow cooker.
- Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth
- 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
- Use a mix of bread types such as half white and half rye or dried cornbread for varied texture and flavor.
- Make the stuffing ahead by refrigerating the mixed bread and vegetable mixture overnight to enhance flavor absorption.
- Check the stuffing during cooking and stir occasionally to prevent drying and uneven cooking.
- Add more chicken broth or turkey drippings as needed to keep the stuffing moist throughout the cooking process.
- Garnish with fresh parsley before serving to add color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 119g | 40% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 1496mg | 62% |
| Potassium | 536mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 349mg | 35% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
