Crockpot Stuffing
User Reviews
4.2
Crockpot Stuffing
Description
The Crockpot Stuffing starts with sautéing onions, celery, fresh parsley, and canned mushrooms in butter until soft, infusing flavor without cooking fully. These are combined with dried bread cubes and seasoned with poultry seasoning, sage, salt, and pepper. Chicken broth is added gradually to moisten the bread, then beaten eggs are stirred in to bind the mixture.
The stuffing is packed lightly into a slow cooker and cooked on high for 45 minutes to set, then low for 4 hours which allows the flavors to meld and the texture to become tender but not mushy. This method keeps the stuffing moist and avoids overdrying.
Using a combination of white and brown sandwich bread dried either naturally or in the oven provides a suitable texture that absorbs broth well. The recipe can be customized with additions like dried cranberries or sausage to introduce new flavors or textures.
The dish is a convenient option for holiday meals or anytime a flavorful, hands-off stuffing is needed alongside roast poultry.
Ingredients
- 1 cup butter
- 2 cups onion chopped
- 2 cups celery
- ¼ cup parsley chopped, fresh
- 2 mushrooms 8 ounces each, canned
- 1 teaspoon poultry seasoning
- 3 cups chicken broth
- 16 cup bread dry, cubes
- 1 ½ teaspoon salt
- 1 ½ teaspoon sage dry
- ½ teaspoon black pepper
- 2 large egg beaten
Instructions
- In a skillet melt butter over medium heat. Add onions, celery, parsley and mushrooms and cook until just soft they will continue cooking in the crock pot.
- Place bread crumbs in a large bowl. Pour butter mixture over bread cubes, add seasonings and toss together. Stir in broth. Add beaten eggs and mix together.
- Pack stuffing lightly into greased 5 quart slow cooker. Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours.
Notes
- Use a mixture of half white and half brown sandwich bread that has been dried before using; leftover bread, crusts, or store-bought dried cubes are all suitable.
- Dry bread cubes by leaving them uncovered on the counter for 24 hours or by baking at 300°F for 25 minutes, stirring once to prevent browning.
- Add broth slowly to moisten the bread; if too much is added, incorporate extra dry bread cubes or croutons to balance the moisture.
- This basic recipe can be customized by adding dried cranberries, sausage, or other ingredients to vary flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 878mg | 37% |
| Potassium | 205mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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