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Save oven space on the holidays with this easy Crock-Pot Stuffing recipe. This hands off method is a real timesaver and creates the most delicious bread stuffing!
Stuffing can be a touchy subject for folks. For some it’s got to have sausage, for others it must have cornbread, and some people even put the yucky innards from the turkey in there. Sorry, if I’ve offended any giblet lovers out there. I grew up eating my Mom’s traditional bread stuffing that she made each and every Thanksgiving. It is still my favorite and it’s what I make for my family. I have modified her recipe over time, mixing up the spices a little, but the biggest change is the method.
Why Should I Cook Stuffing in a Slow Cooker?
I came across the idea to cook the stuffing in a slow cooker on Allrecipes and I’ve done it that way ever since. It’s genius. When I was a kid, my Mom always stuffed the bird and put what was left in a casserole dish and baked it separately. Now that we are advised not to stuff the bird, you end up with a large casserole dish of stuffing taking up oven space on a day when you have no oven space to spare. Instead, start the stuffing hours ahead of time in your slow cooker on your kitchen counter, freeing up the oven for all your other dishes. This allows you to monitor the taste and consistency throughout the cooking time and make adjustments as needed to get the perfect result. And, you can make a ton of it so you are sure to have leftovers.
The Best Bread for Crock-Pot Stuffing
You’ll need two loaves of bread. I like to use a soft sandwich bread, either buttermilk or potato, whatever’s on sale. I also like to add in a loaf of sweet french bread. We aren’t making a sourdough stuffing here although you really can use any type of bread that does it for you. Keep in mind that I feed a mob so if you’ve got less people, you can scale this in half.
How to Make Crock-Pot Stuffing
Slice the loaf of french bread and then tear the slices up, into bite size pieces and spread them on a rimmed baking sheet. Now tear up the sliced sandwich bread and spread it on a second baking sheet. Discard the end pieces or save them for another purpose. Put the baking sheets in a 250 degree oven for about 20-30 minutes. Reach in (carefully!) and give the bread a stir now and then and remove from the oven when lightly toasted. You can start in on the veggies while the bread is toasting.
Dice up a couple of yellow onions, an entire bunch of celery, and one carrot. I like to add the carrot for color.
Melt two sticks of butter in a large skillet, yes, there’s butter involved. It’s okay, it doesn’t count on Thanksgiving.
Add your veggies and turn the heat up. Cook and stir for about 10 minutes or so.
Add the fresh parsley and minced garlic and cook and stir for another minute or two.
If you are adding mushrooms, this is where you would add them. I LOVE this Crock-Pot Bread Stuffing with fresh mushrooms but it’s an optional ingredient.
Here’s the part where your house will start to smell amazing. Add the seasoning and cook and stir for another couple of minutes. Remove the skillet from the heat and set aside.
Transfer the toasted bread to a roasting pan or very large bowl. Since the turkey roasting pan is out anyway, we’ll use it now before the turkey gets it’s turn. Pour the cooked veggies over the top and stir well to combine.
Time to add a couple of lightly beaten eggs and now – here’s the important part. The key……the golden rule. You will add chicken broth, but only just enough to moisten the bread, about 1 to 1-1/2 cups. How much you need to add will depend on the type of bread you use and how dry it is. Reserve the rest of the chicken broth to add in throughout the day, if needed. You may not need to use the entire amount. You can always add more, but you can’t take it out.
Now transfer the stuffing mixture to your Crock-Pot. Set it on low, cover it and you’re done – for now. It will be full to the brim, but the mixture will cook down.
Check on the Crock-Pot Stuffing now and then. Add in chicken broth a bit at a time if you feel it needs it. I find it perfect with the amount of seasoning called for, but you can taste and adjust seasonings if needed. This is a valid excuse to taste it several times throughout the day.
After 4 to 6 hours, it will be ready to serve. Just take the lid off and you’re ready to go. If you prefer a crunchy topping, transfer your removable Crock Pot dish to your oven and broil for a couple of minutes till nicely toasted and brown. Without the browning, it is more like stuffing from the bird, which is how I like it.
Thanksgiving Menu
Check out all of my Thanksgiving Recipes including my Dry Brine Turkey and Easy Turkey Gravy – both excellent choices to serve with this Crock Pot Stuffing.
Happy Thanksgiving!
This bread stuffing can also be made ahead and baked in the oven. For complete make-ahead/oven bake instructions, see the recipe card below.
Crock-Pot Stuffing
Ingredients
- 1 pound loaf sweet French bread
- 1 pound loaf sliced buttermilk or potato sandwich bread
- 1 cup (2 sticks) butter
- 3 cups diced onion (about 2 onions)
- 3 cups diced celery (about 1 bunch)
- 1 carrot diced
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 4 or 5 cremini mushrooms, diced (optional)
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- freshly ground black pepper to taste
- 3 to 4 cups low-sodium chicken broth divided
- 2 eggs beaten
Instructions
- Preheat oven to 250 degrees F. Slice the loaf of French bread and then tear the slices of both the French and the sandwich bread into bite size pieces. Discard end pieces or save for another use. You should have about 20 cups, give or take, of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 20 to 30 minutes or until lightly toasted.
- While the bread is toasting, melt the butter in a large skillet over medium heat. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently for about 7 to 10 minutes. Add the garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from the heat.
- When the bread is nicely toasted, transfer it to a large roasting pan or a very large mixing bowl. Spoon the cooked vegetables over and mix well. Add the beaten eggs and stir to combine. Add just enough chicken broth to moisten the mixture, about 1 to 1-1/2 cups, reserving the rest for later. Mix well and transfer stuffing to a 6-quart (or larger) slow cooker.
- Cover and set the slow cooker on LOW for 4 to 6 hours. Check on it now and then and add chicken broth throughout cooking time to achieve the desired consistency. Taste and add additional seasoning, if desired.
- If you prefer a crunchy topping, transfer your removable (oven-safe) Crock-Pot dish to your oven and broil for a couple of minutes until nicely toasted and brown
Mandy @ South Your Mouth says
I’ve been thinking about making a traditional stuffing this year (to accompany the cornbread dressing I usually make) and I think this is the recipe for me! This looks perfect!
JoAnne says
I have never toasted the bread, does it realy make a difference in the taste.
My recipes basically the same except I use sausage, none of those poultry innards?. I Fry the Sausage meat, then drain it and I reserve the fat to cook the vegetables in plus extra butter to make up the total fat then add the vegetables to cook, then the mushrooms. At the end I add a couple of shredded or diced apples (not pealed) as I’m taking it off the heat. I’ve never tried carrots but I think a couple sweet garden fresh ones would be worth a try instead of the apples.
I always want extra stuffing and turkey to freeze so when, a couple weeks or a month goes by and I’m having cravings I can have a Turkey and dressing meal in minuets. Last year I decided to wing it with a slow cooker and my dressing. It was a little moister than I like so thanks for the hints about that.
Also this year I am going to brown a couple chicken breasts and put them on top the dressing to finish cooking in the slow cooker as there are going to be a couple unplanned for guests at the table. I plan to slice them like the whole large chicken I’m cooking and just slip them on the platter hoping the won’t notice.?
Sonia says
How many cups of bread do you need? I want to use packaged dried bread cubes.
Valerie says
Approximately 20 cups, give or take.
Lori @ RecipeGirl says
This comes in so handy when the oven is full!
Cathy @ Noble Pig says
This has me so excited for Thanksgiving!
Joanne says
The crockpot really keeps everything moist here. Wonderful!
Melissa Sperka says
Perfect for those busy oven days during he holidays!
Lil says
Valerie
I want to split this recipe in half do I cook for the same amount of time or decrease the time
Valerie says
It might cook up a bit faster if you scale it in half.
Andria says
Do you have any suggestions about cutting this recipe in half? Should I cut the seasoning and vegetables in half as well? Using one egg? Please let me know!
Valerie says
Yes, if you’re scaling the bread in half you should scale everything else down as well and follow the recipe as written. It may cook more quickly if the slow cooker is not full.
Andria says
Thank you! Have a wonderful Thanksgiving. 🙂
Cindy says
I NEED meat in my stuffing…..mixture of pork sausager and hamburger ….in the turkey everything is raw…so if I do this I need to cook the meat and drain?
Valerie says
Hi, Cindy. I get it! You NEED meat in your stuffing 🙂 Yes, definitely cook and drain the meat BEFORE adding it to the slow cooker or you’ll have a big, greasy mess on your hands. I think you’ll find that this stuffing is a great base recipe and will be delicious with meat added. Please let me know how it works out for you.
Julia says
My go-to thanksgiving/Christmas stuffing recipie! It’s a hit every year! Thank you for this crock pot version 🙂
Valerie says
You’re very welcome, Julia. I’m so glad the recipes has worked well for you! Happy holidays 🙂
Nancy says
I think I might need to make the stuffing the day before so it will be ready for a work luncheon the next day. Any recommendations on reheating? Should I add more chicken broth so it doesn’t dry out when reheating?
Valerie says
Hi Nancy. It works very well to prep the stuffing the day before. Follow the recipe to the point of adding the veggies, the eggs, and 1-1/2 cups of broth. At this point you can cover the stuffing and refrigerate it overnight. Also be sure to cover and refrigerate the remaining chicken broth. The next day, proceed with the recipe as written. You’ve made me realize I need to update the recipe with these instructions! I hope it works out really well for you. Happy Thanksgiving 🙂
Cora says
Wonderful recipe. One question: what size crockpot should I use?
Valerie says
Hi Cora. Both of mine are 6-quart oval Crock-Pots. You’ll definitely need one at least this size.