Italian Stuffing for the Crock Pot
Elevate your holiday feast or Sunday dinner with this savory and aromatic Italian Stuffing for the Crock Pot! This effortless recipe combines the rustic flavors of day-old Italian bread, sautéed onions, celery, and garlic with the herbaceous notes of fresh parsley, basil, oregano, and thyme. Parmesan cheese adds a rich, nutty depth, while a perfectly seasoned broth and beaten eggs create a moist, flavorful texture. The slow cooker does all the work, delivering perfectly tender stuffing with a hint of crisp edges—a hands-off option ideal for busy cooks. Whether paired with a traditional roast or enjoyed as a comforting side, this crowd-pleasing Italian stuffing is sure to be a star on your table. Perfect for holidays, family gatherings, or any occasion where hearty, home-cooked flavors shine!
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Recipe Information
Ingredients
- 12 cups Italian bread (day-old or slightly stale)
- 1 cup Unsalted butter
- 1 cup Yellow onion, finely chopped
- 1 cup Celery, finely chopped
- 4 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 cup Grated Parmesan cheese
- 3 cups Chicken or vegetable broth
- 2 large Eggs, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the Italian bread into 1-inch cubes and spread them out on a baking sheet. Let them sit overnight to dry out or bake them in a 250°F (120°C) oven for about 20 minutes, stirring occasionally, until dry and crisp.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Transfer the onion, celery, and garlic mixture to a large mixing bowl. Add the bread cubes, fresh parsley, fresh basil, dried oregano, dried thyme, and grated Parmesan cheese. Toss everything together until the bread cubes are evenly coated.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, salt, and black pepper. Pour this mixture over the bread and gently toss until the bread absorbs the liquid. The mixture should be moist but not overly soggy. Add more broth, if needed, one tablespoon at a time.
Lightly grease the inside of your crock pot with butter or nonstick cooking spray. Transfer the stuffing mixture into the crock pot, spreading it out evenly.
Cover and cook on LOW for 4 hours. Check for doneness by ensuring the stuffing is heated through and slightly crisp around the edges. Serve warm directly from the crock pot or transfer to a serving dish.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 535 mg | 41% | |
| Iron | 10.9 mg | 60% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
