Slow Cooker Stuffing is the perfect stuffing recipe to make when you have limited space in the oven.
Stuffing is awesome when it’s stuffed inside the turkey. But sometimes it’s not easy to make that happen. And some people prefer to make it outside the turkey anyways. My Mom always called it stuffing whether it was stuffed in the turkey or baked outside. Making slow cooker stuffing allows you to let it cook all on its own for several hours while you’re getting the rest of your meal ready.
- loaf of white sandwich bread
- celery, onion and carrot
- garlic and fresh parsley
- fresh sage, thyme and rosemary
- salt and pepper
- poultry seasoning
- chicken broth
How to make Slow Cooker Stuffing:
Spread the bread cubes out on a baking sheet. Bake until golden brown. Sauté the veggies in butter.
Add the sautéed veggies to a bowl with the bread cubes. Add egg, and toss together. Add in broth 1 cup at a time, until the bread cubes are moist but not soaked. Spray the inside of your slow cooker insert with nonstick spray. Add the stuffing mix to the insert. Cover and cook on low for 4 hours.
The result is a delicious slow cooker stuffing that is moist and tender. Now “technically” this isn’t actually “stuffing” since it’s not stuffed inside the turkey to cook. So critics may argue that this should be called dressing instead. That’s perfectly fine. Call it what you want.
This is a great stuffing recipe to make when you don’t have room in your oven. Make it for Thanksgiving or Christmas or Easter. Or just make it for a nice, Sunday night dinner to go with roasted chicken or turkey breast. It’s a delicious and easy way to make stuffing. Enjoy!
Here are a few more holiday side dish recipes you might like to try:
- Olive Oil and Rosemary Rolls
- Caramelized Yams with Toasted Marshmallows
- Jiffy Cream Corn Casserole
- Fresh Green Bean Casserole
- Classic Cranberry Sauce
Slow Cooker Stuffing
- 1 pound loaf of country white bread, cut into cubes
- ¾ cup (1½ sticks) unsalted butter
- 3 ribs celery, diced
- 2 medium yellow onions, diced
- 2 medium carrots, peeled and diced
- 2 medium garlic cloves, minced
- 4 tablespoons minced fresh parsley
- 1½ tablespoons minced fresh thyme
- 1½ tablespoons minced fresh rosemary
- 1½ tablespoons minced fresh sage
- 1¼ teaspoons salt
- 1 teaspoon dried poultry seasoning
- ½ teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 4 to 5 cups chicken broth
- Preheat the oven to 325 degrees F. Spread out the cubed bread onto a large baking tray. Bake until golden in spots, about 30 minutes, tossing once halfway through.
- In a large, deep skillet, add the butter and melt over medium heat. Once melted, add the celery, onion, and carrot. Cook until the vegetables are softened and starting to caramelize in spots, about 7 to 8 minutes, stirring occasionally. Add the garlic and cook 30 seconds, stirring constantly.
- Add the celery mixture to the bowl with the toasted bread cubes along with the parsley, thyme, rosemary, sage, salt, poultry seasoning, and black pepper. Toss gently to combine. Add the egg and gently toss again to coat.
- Add the broth 1 cup at a time, stirring in between additions. You might need up to 5 cups of broth, depending on how dry the bread is. You want the bread to be moistened, but not fully saturated.
- Spray the inside of an 8-quart capacity slow cooker with cooking spray. Transfer the stuffing mixture to the prepared slow cooker. Cover and cook on LOW heat for 4 hours. Don’t open the slow cooker during this time. Serve warm.
- If desired, you can use store-bought dry bread cubes. However, for the best flavor, it’s best to use fresh bread and dry it out in the oven.