Slow Cooker Stuffing

Slow Cooker Stuffing

1193
Gayle Wagner 0

"This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!"

Ingredients 9 h 20 m {{adjustedServings}} servings 201 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Tips & Tricks
Slow Cooker Posole

See how to make a traditional Mexican posole in your slow cooker.

Slow Cooker Corned Beef and Cabbage

Watch how to make perfect corned beef.

Footnotes

  • Note
  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
  • Note
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1193

  1. 1553 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
ChefNan
10/29/2006

LOVED IT! --yes--I read all 200+ reviews before I made it. The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.

GATOR
11/8/2003

I think the 4 1/2 c. broth is a misprint. I followed the advice of those who have gone before (and the back of the bread cubes package) and used 2 1/2 cups broth. It was still a little moist for my liking, so I recommend starting with 2 cups broth and adding more as needed. I also cooked and added 1 lb. sage-flavored Jimmy Dean sausage and reduced the amount of sage in the recipe to 1/2 tsp. I got rave reviews from the whole family on Christmas, including my extremely fussy stepdaughter, who had seconds! It also freed up precious oven space. This recipe will feed a LOT of people. Don't try to make this in a small 3 1/2 qt crock pot.

KARENWOLF311
11/13/2008

I have not made this particular recipe yet but I have made dressing in a slow cooker. As people will be checking here for Thanksgiving ideas I thought I would give some advice. Just moisten the dressing at first and add the reserved stock as you go to control the moisutre. Check on it after the first couple hours and peek at it hourly after that. Also, I have read that if you put a cloth kitchen towel over the top and then put the lid on, condensation will be absorbed by the towel. I think the soggy texture people are experiencing is due to adding too much broth at the beginning and the condensation accumulating on the lid and dripping back down. Add less broth at first and try the towel trick. And at the end...Too dry? Add more broth. Too soggy? Cook last 40 minutes uncovered. Happy Thanksgiving to All!!