1. Food

Discuss in my forum

Traditional Crockpot Stuffing

User Rating 4 Star Rating (9 Reviews)

By

Traditional Crockpot Stuffing
Make this easy Traditional Crockpot Stuffing recipe in your slow cooker to help save time and work on Thanksgiving day.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: Serves 12

Ingredients:

  • 1 cup butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped parsley
  • 2 (8 oz.) cans sliced mushrooms, drained
  • 12 cups day old bread cubes, dried overnight
  • 1 tsp. poultry seasoning
  • 1-1/2 tsp. dried sage leaves
  • 1 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 - 2 cups chicken or turkey broth
  • 2 eggs, beaten

Preparation:

To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes.

Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.

Note: Yes, if your stuffing burned, your crockpot cooks hot. Please read Hotter Cooking Crockpots Update and adjust the timing on all of your slow cooker recipes.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Perfect stuffing, Guest Gillian C.

I was skeptical as to how stuffing would come out in a slow cooker, but because I already have the mashed potatoes and gravy going on the stove at the last minute, I figured I'd see how this worked, so that I could do all of the prep earlier in the day and have less to deal with at the last minute. I used two baguettes that I cubed and left out overnight to dry, and I left out the sage & poultry seasoning but added about a tsp of dried rosemary. The stuffing seemed done within 6 hours on low, and the house smelled wonderful all day while it cooked. The texture was perfect and the flavor was amazing. I will definitely make this again. I might start it a little later, because it really didn't seem to need a full 8 hours.

11 out of 12 people found this helpful.

See all 9 reviews

Related Video
Roast Chicken With Stuffing
How to Make Chopped Egg Stuffing

©2014 About.com. All rights reserved.