Crockpot Stuffing
A reliable, make-ahead version of traditional stuffing, cooked in a crockpot for consistent results. Perfect for busy holiday cooks.
Equipment
- 6-quart slow cooker
- rimmed baking sheets
- large non-stick skillet
Ingredients
For the Bread
- 2 lbs hearty white sandwich bread, diced into 1/2 to 3/4-inch pieces or 15 cups store-bought dried unseasoned bread cubes
For the Broth Mixture
- 2 - 3 1/2 cups low-sodium chicken broth as needed
- 2 large eggs
- 1 tsp poultry seasoning
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
For the Vegetable and Herb Mixture
- 3/4 cup unsalted butter, diced into 1 Tbsp pieces
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped carrot dice small
- 1 large clove garlic, minced
- 1/4 cup chopped fresh parsley plus more for garnish
- 2 1/2 Tbsp chopped fresh sage or 2 1/2 tsp dried
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 1 Tbsp chopped fresh marjoram or 1 tsp dried
- 2 tsp chopped fresh rosemary or 1/2 tsp dried, crushed
Instructions
- Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets.
- Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes.
- Remove from oven and allow to cool.
- In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended.
- Pour dried bread cubes into a very large mixing bowl.
- Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing.
- Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss.
- Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.
- Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker.
- Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley and serve warm.
Notes
If using store-bought dried bread, skip the drying in oven step. You can dry the bread cubes a day or two before and store them in a gallon-size resealable bag. Do not soak the bread cubes; they should hold their shape and not be entirely moistened all the way through.