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Crockpot Stuffing

Classic herb and sage stuffing made in the slow cooker, so your oven stays free for the turkey. Soft and buttery inside with golden edges.
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 200 kcal

Ingredients
  

  • 12 cups dried bread cubes from about a 1-lb loaf, cut in 1-inch cubes and dried overnight or toasted
  • 1/2 cup unsalted butter plus more for greasing
  • 1 1/2 cups yellow onion diced (1 large)
  • 1 1/2 cups celery diced (about 3 stalks)
  • 3 garlic cloves minced
  • 1 tbsp fresh sage chopped, or 1 tsp dried rubbed sage
  • 2 tsp fresh thyme leaves or 3/4 tsp dried
  • 1 tsp poultry seasoning
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt use less if your broth is salty
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 3 cups chicken broth plus up to 1/2 cup more if needed

Instructions
 

  • Generously butter the inside of a 6-quart slow cooker. Put the dried bread cubes in a very large bowl.
  • Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes until soft. Stir in the garlic, sage, thyme and poultry seasoning and cook 1 minute more.
  • Pour the vegetable and butter mixture over the bread. Add the parsley, salt and pepper and toss well.
  • Whisk the eggs into 3 cups of the broth. Pour over the bread and toss gently until evenly moist. If it still looks dry, add up to 1/2 cup more broth.
  • Spoon the stuffing loosely into the slow cooker. Cover and cook on LOW for 3 1/2 to 4 hours, until the center reaches 165°F (74°C) on an instant-read thermometer.
  • For crispier edges, remove the lid for the last 30 minutes. Fluff gently and keep on WARM until serving, for up to 2 hours.

Notes

Make ahead: Cube and dry the bread up to 3 days ahead. Cook the vegetables the day before and refrigerate. Mix everything and start the slow cooker on the day.
Storage: Refrigerate leftovers within 2 hours, covered, for up to 4 days. Freeze for up to 3 months.
Reheat: Add a splash of broth and reheat in a covered dish at 350°F (175°C) for 20 to 25 minutes, or in the microwave, until hot (165°F / 74°C).
Variations: Add 1 lb browned sausage, 1 cup dried cranberries, 1 cup toasted pecans, or 2 cups sautéed mushrooms. Use vegetable broth and skip the eggs for a vegetarian version (cook until hot throughout).
Keyword crockpot stuffing, easy stuffing recipe, slow cooker stuffing, thanksgiving stuffing