Go Back
The Best Slow Cooker Stuffing Recipe for a Cozy Holiday Side Dish

The Best Slow Cooker Stuffing Recipe

This homemade crockpot stuffing combines dried bread cubes, buttery vegetables, aromatic herbs, eggs, and broth for a moist, savory holiday side dish. It makes about 8 to 10 servings and cooks on LOW in 3 to 4 hours.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Stuffing
  • 12 cups, approximately 1 pound Dried bread cubes
  • 1 cup Unsalted butter
  • 1 large onion, about 1 1/2 cups Large yellow onion, diced
  • 2 cups Celery, diced
Seasonings
  • 2 teaspoons Poultry seasoning
  • 1 teaspoon Rubbed sage
  • 1/2 teaspoon Dried thyme
  • 1 teaspoon, or to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/4 cup, optional Fresh parsley, chopped
Binding and Liquid
  • 2 large eggs Large eggs
  • 2-2 1/2 cups Chicken or turkey broth

Method
 

Step-by-Step
  1. Dry the bread cubes until firm. Leave them uncovered overnight, or bake them at 300°F for 20 to 30 minutes, stirring once or twice. Cool completely before assembling the stuffing.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and celery, then cook for 7 to 10 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir the poultry seasoning, rubbed sage, dried thyme, kosher salt, black pepper, and optional parsley into the buttery vegetables. Cook briefly just until the herbs smell fragrant.
  4. Place the cooled dried bread cubes in a large bowl. Add the sautéed vegetables and toss gently so the butter and seasonings are distributed without crushing the bread.
  5. Whisk the eggs with 2 cups of broth in a separate bowl. Pour the liquid over the bread mixture and fold until evenly moistened, adding the remaining broth only if the bread still seems dry.
  6. Grease a 5- to 6-quart slow cooker and transfer in the stuffing. Do not pack it down tightly, since a loose mixture cooks more evenly and keeps a pleasant texture.
  7. Cover and cook on LOW for 3 to 4 hours, until the stuffing is hot throughout and set in the center. Check that it reaches 165°F for food safety.
  8. For a crisp top, transfer the finished stuffing to a baking dish and broil it briefly. If your slow cooker allows moisture to escape safely, you can also uncover it during the final 20 to 30 minutes.

Notes

Properly dried bread is essential for a tender, distinct texture. Fresh bread can absorb broth too quickly and produce gummy stuffing. Sauté the onion and celery before assembling so the vegetables are tender and flavorful. Refrigerate leftovers promptly and reheat until hot throughout.