Slow Cooker Stuffing

Slow Cooker Stuffing

262

"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 servings 210 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  • 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.

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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

262
  1. 306 Ratings

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Most helpful

This recipe is so popular and famous in my family that I have to make at least 2 crock pots of it. One for Thanksgiving and one for left overs. This is a pretty moist stuffing as is. If you...

Most helpful critical

I followed the directions but found it was too soggy for my liking. Also my crock pot scorched the edges. Didn't like the results

This recipe is so popular and famous in my family that I have to make at least 2 crock pots of it. One for Thanksgiving and one for left overs. This is a pretty moist stuffing as is. If you...

I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my office holiday luncheon and scaled it down to 8 servings for meals at home. I have had four years to...

Excellent recipe! Only changes I made were that I added all the spices to the onions and butter...mom taught me that many years ago...makes it easier to get the flavours all through the stuffin...

This stuffing is REALLY good. I had to add more bread though because it calls for too much broth...would be gooey. Next time I'll start with less broth. Also, I would decrease the salt to one...

I've made my stuffing this way for years. If you periodically add some drippings from the turkey, this will come out tasting EXACTLY like it was made inside the bird!

This was a fantastic alternative to in-the-bird stuffing, and it tasted great! Five stars for saving space in my oven, but just four overall because I thought it needed a couple of adjustments: ...

Great! Finally a stuffing you can make out of the turkey that is moist. I used fresh mushrooms which I sauteed with the other stuff and because of the mushroom 'sweat' I used only 1 and 1/4 ca...

This was an awesome recipe. This was the first time that I had ever tried to make stuffing that wasn't in a box. I was really nervous because I new I had 30 people showing up for dinner and didn...

What a great way to make stuffing. I prepared this the night before and put it on when I woke up the next morning. The stuffing was nice and moist and very flavorful. Everybody couldn't wait to ...