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Slow Cooker Stuffing Recipe

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An easy, savory slow cooker stuffing made with dried bread cubes, buttery onion and celery, classic herbs, and broth. It is a convenient holiday side dish that frees up valuable oven space.

Ingredients

  • 12 cups dried bread cubes
  • 1 cup unsalted butter
  • 2 cups diced yellow onion
  • 2 cups diced celery
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • 3 to 4 cups chicken broth
  • ¼ cup chopped fresh parsley
  • Nonstick cooking spray or additional butter for greasing the slow cooker

Instructions

  1. Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or butter.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the sage, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for about 30 seconds to release the flavors of the herbs.
  4. Place the dried bread cubes in a large mixing bowl. Pour the butter and vegetable mixture over the bread and gently toss until evenly combined.
  5. Add the beaten eggs and parsley. Pour in about 3 cups of chicken broth and gently toss. Add more broth a little at a time as needed until the bread is evenly moistened but not soggy.
  6. Transfer the stuffing to the prepared slow cooker and spread it into an even layer without packing it down firmly.
  7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the center reaches 165°F (74°C).
  8. If excess condensation develops, carefully absorb moisture near the end of cooking to help create a slightly drier surface.
  9. Gently fluff the stuffing with a fork and serve warm.

Notes

  • For the best texture, use thoroughly dried or slightly stale bread such as French bread, Italian bread, sourdough, or a combination of white and whole-wheat bread.
  • Add the broth gradually for firmer stuffing or use more broth for a softer, moister texture.
  • For sausage stuffing, add about 1 pound of cooked and drained breakfast or Italian sausage.
  • Add 1 to 2 peeled and diced apples for subtle sweetness.
  • Chopped toasted pecans or walnuts can be added for extra texture.
  • Add about ¾ cup dried cranberries for a sweet-tart variation.
  • For mushroom stuffing, sauté sliced mushrooms with the onion and celery.
  • For a vegetarian version, replace the chicken broth with vegetable broth.
  • Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days.
  • Freeze cooled stuffing for up to 3 months and thaw overnight in the refrigerator before reheating.
  • Reheat leftovers to an internal temperature of 165°F (74°C), adding a splash of broth if needed to restore moisture.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-stuffing-recipe/