Homemade Slow Cooker Stuffing
User Reviews
5
Homemade Slow Cooker Stuffing
Description
Homemade Slow Cooker Stuffing starts with sautéing sweet onion and celery in butter until softened, which adds depth and sweetness. The mixture is combined with dried bread cubes, chopped fresh herbs including parsley, sage, rosemary, and thyme, dried cranberries, kosher salt, and crushed red pepper for gentle heat.
A blend of chicken broth and eggs is poured over the bread mixture to moisten it. Slow cooking on high or low heats the stuffing thoroughly, allowing the flavors to meld while keeping a tender, moist texture. The dried bread cubes absorb the broth and seasonings without becoming mushy.
This recipe suits holiday dinners or any meal where a classic stuffing complement is desired. The herbs provide an aromatic lift, the cranberries lend a touch of sweetness, and the gentle seasoning rounds out the flavor balance.
The recipe notes that you can substitute fresh herbs with poultry seasoning if preferred and that keeping the stuffing warm in the slow cooker after cooking helps maintain its texture and temperature for serving.
Ingredients
- 1 cup butter unsalted
- 2 cup sweet onion chopped
- 1 1/2 cup celery thinly sliced
- 12 ounces dried bread cubes store-bought or homemade, unseasoned
- 1/2 cup parsley chopped
- 2 tablespoons sage chopped, fresh
- 1 tablespoon rosemary chopped fresh leaves
- 1 tablespoon thyme chopped fresh leaves
- 1 cup dried cranberries
- 2 cups chicken broth
- 2 large egg
- 2 teaspoons kosher salt Diamond Crystal® brand
- 1/2 teaspoon crushed red pepper
Instructions
- Place the butter in a large skillet and set over medium heat. Once melted, add the chopped onions and celery. Sauté for 3-5 minutes to soften.
- Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.
- Once the onions and celery are soft and sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 teaspoons of Diamond Crystal® Kosher Salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.
- Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften.
Notes
- Use dried poultry seasoning as a substitute for fresh sage, rosemary, and thyme if needed.
- Keep the stuffing on the slow cooker warm setting after cooking to maintain its temperature and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 271kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 704mg | 29% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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