Description
This Crockpot Stuffing recipe offers a moist and flavorful side dish perfect for holiday gatherings or family meals. Combining savory sautéed vegetables, fresh herbs, and tender bread cubes, it’s slow-cooked to perfection in a crockpot for convenience and rich taste.
Ingredients
Scale
Vegetables and Herbs
- 2 cups onion, chopped
- 2 cups celery, chopped
- 16 ounces fresh mushrooms, sliced
- ¼ cup fresh parsley, chopped
- 1 teaspoon poultry seasoning
- 1½ teaspoons rubbed sage
- 1½ teaspoons salt
- 2 teaspoons fresh thyme
- ½ teaspoon freshly ground black pepper
Other Ingredients
- 1 cup butter
- 12 cups stuffing bread cubes
- 4 cups chicken broth
- 2 large eggs, beaten
Instructions
- Prepare Butter: In a large skillet over medium heat, melt the butter until it becomes bubbly and hot, creating the perfect base for sautéing your vegetables.
- Sauté Vegetables: Add chopped onion, celery, and sliced mushrooms to the hot butter. Cook until the onions become translucent and mushrooms release their liquid, enhancing the stuffing’s flavor and moisture.
- Add Parsley: Stir fresh parsley into the sautéed vegetable mixture. Once combined, immediately remove the skillet from heat to preserve the herbs’ freshness.
- Combine Dry Ingredients: In a large bowl, mix the stuffing bread cubes with poultry seasoning, rubbed sage, salt, fresh thyme, and freshly ground black pepper. Toss well to evenly distribute the herbs and spices throughout the bread.
- Mix Wet and Dry Ingredients: Pour the sautéed vegetable and parsley mixture over the seasoned bread cubes. Add the chicken broth and beaten eggs, then toss lightly to combine all components without breaking the bread cubes.
- Cook in Crockpot: Transfer the stuffing mixture to the slow cooker, making sure not to pack it down. Cook on high for 4 hours or on low for 8 hours until the stuffing is cooked through and flavors meld beautifully.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit eggs or use an egg substitute.
- Do not pack the stuffing tightly in the crockpot to allow even cooking.
- Use stale or day-old bread cubes for better texture and absorption.
- Adjust salt according to your broth’s saltiness to avoid over-seasoning.
- If you prefer a crispier top, transfer the cooked stuffing to a baking dish and bake in a 350°F oven for 15-20 minutes before serving.
