Description
This Crock Pot Stuffing recipe offers a hands-off, classic bread stuffing perfect for Thanksgiving or any holiday dinner. Using a slow cooker to prepare the stuffing saves oven space while infusing the bread cubes with flavorful sautéed vegetables and herbs. The dish has a tender, moist interior with an optional crispy topping achieved by broiling the slow cooker insert, making it both convenient and delicious.
Ingredients
Scale
Bread
- 1 pound loaf soft French bread (some stores label it as sweet French)
- 1 pound loaf sliced buttermilk or potato sandwich bread (I use Oroweat)
Vegetables and Herbs
- 3 cups diced yellow onion (about 2 onions)
- 3 cups diced celery (about 1 bunch)
- 1 carrot (diced)
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 4 or 5 cremini mushrooms (diced, optional)
Seasonings
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- Freshly ground black pepper (to taste)
Other Ingredients
- 1 cup butter
- 3 to 4 cups low-sodium chicken broth (divided; can substitute vegetable broth)
- 2 eggs (beaten)
Instructions
- Preheat and toast bread: Preheat oven to 325°F. Slice the French bread and tear all bread slices into bite-sized pieces, discarding or setting aside end pieces. Spread bread pieces evenly on two rimmed baking sheets. Bake for 15 to 20 minutes, tossing halfway through, until the bread is lightly toasted.
- Sauté vegetables and herbs: While bread toasts, melt butter in a large skillet over medium heat. Add diced onion, celery, and carrot. Increase heat to medium-high and cook, stirring frequently for 7 to 10 minutes, until tender. Stir in garlic, parsley, and mushrooms (if using), cooking for another 1 to 2 minutes. Add poultry seasoning, sage, thyme, marjoram, salt, and pepper; mix well and remove from heat.
- Combine bread and vegetable mixture: Transfer toasted bread to a large roasting pan or mixing bowl. Spoon sautéed vegetables over the bread and mix thoroughly. Add beaten eggs and stir to combine. Gradually add 1 to 1½ cups of chicken broth to moisten the mixture well, reserving the remaining broth for later. Mix until everything is evenly incorporated.
- Cook in slow cooker: Coat a 6-quart (or larger) slow cooker with nonstick cooking spray. Transfer the stuffing mixture into the slow cooker. Cover and cook on low heat for 4 to 6 hours. Check occasionally and add reserved broth as needed to maintain desired moisture. Adjust seasoning to taste during cooking. When done, switch to the ‘Keep Warm’ setting if available, or unplug and keep covered until serving.
- Optional crunchy topping: For a crispy crust, carefully transfer the removable oven-safe slow cooker insert to the oven. Broil for a few minutes until the top is nicely toasted and golden brown. Keep an eye on it to avoid burning.
Notes
- This slow cooker method frees up oven space on busy holiday days, making it ideal for Thanksgiving meals.
- Using a mix of French bread and sandwich bread gives a great texture and flavor balance.
- Adding mushrooms is optional but adds earthiness to the stuffing.
- Broiling at the end is optional and creates a delightful crispy topping.
- Adjust herbs and seasoning to your taste preferences for a personalized flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 2 g
- Sodium: 561 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 67 mg
