Slow Cooker Stuffing
User Reviews
5
Slow Cooker Stuffing
Description
The Slow Cooker Stuffing begins by toasting bread cubes until golden and crunchy, which helps provide a sturdy texture that absorbs the flavorful liquids without becoming mushy. Onions and garlic are sautéed in butter until softened, and cremini mushrooms are added to introduce earthiness and additional moisture.
Fresh sage, rosemary, and thyme are stirred in to infuse aromatic herbal notes characteristic of traditional stuffing. The toasted bread is mixed into the sautéed vegetables, then combined with chicken stock and beaten eggs, which bind the stuffing and maintain moistness during cooking. The entire mixture is then transferred to a slow cooker to cook gently until set and heated through.
Using a slow cooker for the stuffing frees oven space for other dishes while ensuring even cooking and melding of flavors. The result is a tender yet slightly firm stuffing with balanced herb and mushroom flavors, well-suited as a comforting side for roasted meats or holiday dinners.
This recipe can start entirely in the slow cooker if it supports a sauté function; otherwise, initial cooking steps take place separately before combining and slow-cooking.
Ingredients
- 16 ounces bread toasted, cubes
- 8 tablespoon butter unsalted
- 1 sweet onion diced, large
- 4 garlic minced, cloves
- 16 ounces cremini mushrooms coarsely chopped, sliced
- 2 tablespoons sage chopped, fresh
- 2 teaspoons rosemary chopped, fresh
- 1 teaspoon thyme chopped, freshly
- 2 cups chicken stock low-sodium
- 2 egg lightly beaten, large
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Begin by making sure your bread cubes are toasted! I like them being toasted over being stale. If you’re using fresh bread, cut it into cubes and heat your oven to 250 degrees F. Place the bread on the baking sheet (or two) and toast it until slightly golden and crunchy, about 1 hour.
- In a large pot (or your slow cooker, if it has the saute option), melt the butter over medium-low heat. Add the onions and garlic with a pinch of salt and pepper. Stir and cook for about 5 minutes, until the onions start to soften. Add in the mushrooms and stir. Cook for about 6 to 8 minutes, stirring often, as both the onions and mushrooms continue to soften and get juicy.
- Stir in the sage, rosemary and thyme. Toss in the bread crumbs and stir the mixture together. Remove the pot from the heat (or turn your slow cooker onto the low setting – if you’re using the slow cooker the whole time, wait a few extra minutes for it to cool down.).
- In a measuring cup or bowl, whisk together the chicken stock and the eggs. Whisk in the salt and the pepper. Pour it over the bread cube mixture while stirring to toss and coat. Cover the slow cooker and cook on low for 5 to 6 hours. Before serving, taste and season additionally if needed.
- Serve your stuffing with lots of gravy!
Notes
- If your slow cooker has a sauté function, you can perform all cooking steps in it for convenience.
- If not, sauté the ingredients in a pot, then transfer everything to the slow cooker for the cooking stage.
User Reviews
Overall Rating
5
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