Slow Cooker Stuffing

SUBMITTED BY: Gayle Wagner PHOTO BY: GotRice?

"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!"

PREP TIME	25 Min
COOK TIME	8 Hrs 55 Min
READY IN	9 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

READ REVIEWS (452)

DIRECTIONS

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
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.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

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

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REVIEWS

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Reviewed on Oct. 29, 2006 by ChefNan

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.

69 users found this review helpful

Reviewed on Sep. 21, 2006 by LSKJOLD

Would have added more stars if an option! Awesome recipe. Made this last thanksgiving and my father-in-law (a foodie) is still talking about it! It was wonderful and all the prep work can be done the day before--just open tupperware that morning, add eggs and broth and mix. Used Baby Bella mushrooms and think it added a wonderful flavor. Am already assigned stuffing for this Thanksgiving.

27 users found this review helpful

Reviewed on Nov. 8, 2003 by GATOR

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.

25 users found this review helpful

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