Slow Cooker Stuffing Recipe

5 from 1 vote

This slow cooker stuffing turns our favorite homemade stuffing recipe into an easy make-ahead side dish. This stuffing is moist, flavorful, and can be made up to a day in advance.

Prep Time1 20

Cook Time4

Total Time5 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 769kcal

Author: The Carefree Kitchen

Ingredients

16 cups bread cubes cut into 1/2" to 3/4" pieces
1/2 cup butter
2 cups white onion 1/2" diced
2 cups celery 1/2" diced
3 teaspoons poultry seasoning
1/2 teaspoon thyme fresh chopped or dried
1/2 teaspoon sage fresh chopped or dried
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1½-3 cups chicken broth
1 tablespoon parsley fresh chopped for garnish

US Customary - Metric

Instructions

Dry Bread Cubes

Preheat oven to 250 degrees F.
Using a serrated bread knife, cut the bread into 1/2" to 3/4" cubed pieces and lay them on a baking sheet in a single layer.
Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through. Remove from the oven and set aside while you make the rest of the stuffing.

Cooking the Stuffing

In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent, or about 8 minutes.
Add the poultry seasoning, thyme, sage, salt and 1½" cups of the chicken broth. Add eggs and whisk until combined.
Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to 1/2 cup of the additional chicken broth.
Spray the inside of a slow cooker with nonstick cooking spray, then add the stuffing and cover with the lid. Cook on low for 4-6 hours, stirring gently every 2 hours. The edges of the dressing will become a little crispy and the liquid should all be absorbed.
To serve, top the dressing with chopped fresh parsley. Enjoy!

Video

Notes

If you make the dried bread cubes ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.

The amount of chicken broth needed will depend on how dense and moist your bread it. You want your stuffing to be moist but no standing broth before it bakes.

Refrigerator: store leftovers in an airtight container or covered in the fridge for up to 3 days. To reheat: you can either microwave your stuffing or cover and reheat in a preheated 350 degree oven. If your stuffing is still in the crock pot, you could also turn it onto the warm setting.

Nutrition