Crockpot Stuffing
User Reviews
4.6
39 reviews
Excellent
Crockpot Stuffing
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This is a family favorite and may likely become your go-to Thanksgiving stuffing recipe too. It has the perfect amount of buttery moisture, crisp golden brown edges, and a delicious herby flavor. Plus this slow cooker method frees up oven space. It's the perfect stuffing!
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Ingredients
- 2 lbs hearty white sandwich bread*, diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes
- 2 - 3 1/2 cups low-sodium chicken broth, as needed
- 2 large eggs
- 1 tsp poultry seasoning
- 1 tsp Salt, or to taste
- 1/2 tsp Freshly ground black pepper, or to taste
- 3/4 cup unsalted butter, diced into 1 Tbsp pieces
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped carrot (dice small)
- 1 large clove garlic, minced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 1/2 Tbsp chopped fresh sage (or 2 1/2 tsp dried)
- 1 Tbsp chopped fresh thyme (or 1 tsp dried)
- 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
- 2 tsp chopped fresh rosemary (or 1/2 tsp dried, crushed)
Instructions
- Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets.
- Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes.
- Remove from oven and allow to cool.**
- In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended.
- Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.
- Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing.
- Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss.
- Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***
- Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker.
- Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.
Notes
- If using store-bought dried bread skip the drying in oven step.
- I recommend doing this step (drying bread cubes) a day or two before and storing cooled bread cubes in a gallon size resealable bags.
- You don't want the bread cubes soaked or it will end up soggy, the bread should hold it shape and doesn't need to be entirely moistened all the way through, I used about 2 1/2 cups.
- Recipe makes about 12 cups.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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