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Slow Cooker Stuffing

SUBMITTED BY: Gayle Wagner PHOTO BY: JOSEPHINE aka SPITFIRE FOODIE

"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!"

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Read Reviews (180)

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

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 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
2 eggs, beaten

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.

FOOTNOTES

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.

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REVIEWS

Reviewed on nov. 27, 2006 by DDeFebbo

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.

DDeFebbo
nov. 27, 2006

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 like drier (fluffy) stuffing, use only about 1/2 of the chicken broth. Also, I've made this with both fresh and dried herbs...and fresh is the WAY TO GO with this. It tastes so awesome. If you use fresh herbs double the amount given for the dried as fresh herbs are not as pungent as dried. It is also imperative that very stale dried bread is used. It helps soak up all that broth. If you use fresh bread it will be very, very soggy, even if you cut the amount of broth in half. This recipe does not need to be cooked for 8 hours. Make sure mix up the stuffing every so often so the edges don't form a crust...although some people in my family like it kinda crusty. Also, the size of the bread cubes matters. My family likes it best when the cubes are about half an inch by half an inch. I personally like them bigger. Don;t make them larger than 1 inch by inch though, otherwise it is much harder to mix up the spices and butter and you will end up with pieces of bread that have no real taste to them.

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75 users found this review helpful

This recipe is so popular and famous in my family that I have to make at least 2 crock pots of... MORE

Reviewed on nov. 6, 2005 by MICKE

Excellent recipe! Only changes I made were that I added all the spices to the onions and... MORE

Reviewed on nov. 21, 2007 by MEHITEBEL

Full Review

MEHITEBEL
nov. 21, 2007

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 perfect this recipe, so here are some tips. This stuffing is very, very moist so use the butter and chicken broth sparingly. 1 cup of butter is 2 sticks - I only use 1 stick for 25 servings (two sticks left a butter layer across the top). Also, I use only enough broth to just moisten the bread - I used the stated amount one year and ended up with stuffing soup (which everyone still said tasted wonderful). If I use mushrooms, I use canned. I have omitted the mushrooms and added shredded carrots that I cooked with the onions, etc. I also shred the celery. I omit the marjoram and add rosemary. Handling such a large amount of bread cubes can be unwieldy, so I put half of the bread directly into the slowcooker, follow the directions in Step 2 using half of all the ingredients, moisten with a just enough broth, and toss lightly. Then I do the same thing with the remaining ingredients in a large bowl, which I then combine with the other half in the slowcooker. Like some others, I only needed to cook this about 45 minutes on high and 3-4 hours on low. All-in-all a very nice recipe that I was able to easily change to fit my tastes. When I take this to my office luncheon, there is never any left to take home!

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39 users found this review helpful

I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my... MORE

Reviewed on dec. 19, 2005 by PERRY68

This stuffing is REALLY good. I had to add more bread though because it calls for too much... MORE

Reviewed on aug. 31, 2005 by ZILLYMOM101

I've made my stuffing this way for years. If you periodically add some drippings from the... MORE

Reviewed on oct. 10, 2005 by Tara

This was a fantastic alternative to in-the-bird stuffing, and it tasted great! Five stars for... MORE

Reviewed on dec. 24, 2003 by KRAUSE5

This was an awesome recipe. This was the first time that I had ever tried to make stuffing... MORE

Reviewed on dec. 17, 2003 by MARLMELO

Great! Finally a stuffing you can make out of the turkey that is moist. I used fresh... MORE

Reviewed on dec. 17, 2003 by Sarah

What a great way to make stuffing. I prepared this the night before and put it on when I woke... MORE

Reviewed on jul. 14, 2003 by DUCKYSPAWN

This is a huge hit at Thanksgiving every year. Easy to prepare and cooks all day in the slow... MORE

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Nutritional Information

Slow Cooker Stuffing

Servings Per Recipe: 16

Amount Per Serving

Calories: 211

Total Fat: 13.7g
Cholesterol: 58mg
Sodium: 720mg
Total Carbs: 17.3g
Dietary Fiber: 1.6g
Protein: 5.5g

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Slow Cooker Stuffing

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