Slow Cooker Stuffing
Transform your holiday side dish game with this savory and comforting Slow Cooker Stuffing recipe. Made with a perfectly balanced medley of day-old bread, fragrant herbs like sage, thyme, and rosemary, and a rich, buttery vegetable sauté, this stuffing delivers amazing flavor and texture with minimal effort. The slow cooker method not only frees up valuable oven space but also ensures your stuffing stays moist on the inside while developing a lightly crisp top. With just 25 minutes of prep time and hands-off cooking, this dish is stress-free and perfect for Thanksgiving, Christmas, or any cozy family gathering. Serve it straight from the slow cooker for a rustic touch or transfer it to a dish for a more formal presentation. Whether paired with roasted turkey or hearty vegetarian mains, this stuffing is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 10 cups Day-old bread (cubed, preferably a mix of white and whole wheat)
- 1 cup Unsalted butter
- 1 large Yellow onion (finely chopped)
- 3 stalks Celery (chopped)
- 3 cloves Garlic (minced)
- 3 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh sage (chopped)
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Dried poultry seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs (beaten)
Instructions
Prepare a 6-quart slow cooker by greasing the interior with cooking spray or a light coating of butter.
Place the cubed bread in a large bowl. If the bread is not already stale, spread it out on baking sheets and let it dry out for a few hours or lightly toast it in the oven at 250°F (120°C) for about 20 minutes.
In a skillet over medium heat, melt the butter. Add the chopped onions and celery and sauté until softened, about 5–6 minutes. Add the minced garlic and cook for another minute, stirring frequently. Remove from the heat.
Pour the cooked vegetable mixture over the bread cubes in the bowl.
In a separate bowl, whisk together the chicken or vegetable broth, parsley, sage, thyme, rosemary, poultry seasoning, salt, pepper, and beaten eggs.
Pour the liquid mixture over the bread and vegetable mixture. Toss gently with a spoon or clean hands until the bread is evenly coated and starts to absorb the liquid. Allow it to sit for 5–10 minutes to soak up the flavors.
Transfer the stuffing mixture into the prepared slow cooker. Cover with the lid.
Cook on low heat for 4–5 hours, stirring once halfway through, until the stuffing is cooked through and the top is slightly crisp.
Once done, taste and adjust the seasoning if necessary. Serve warm directly from the slow cooker or transfer to a serving dish.
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 11206 mg | 487% | |
| Total Carbohydrate | 627.6 g | 228% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 51.3 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1040 mg | 80% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 2519 mg | 54% | |
*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.
