Description
This Crock Pot Stuffing recipe offers a hands-off, easy method to make a classic bread stuffing perfect for Thanksgiving or any holiday meal. Combining toasted bread with sautéed vegetables, fresh herbs, and a flavorful broth base, it simmers slowly in the Crock Pot to develop rich, comforting flavors without tying up your oven. Optional broiling at the end adds a crispy golden topping.
Ingredients
Scale
Bread
- 1 pound loaf soft French bread (some stores label it as sweet French)
- 1 pound loaf sliced buttermilk or potato sandwich bread (I use Oroweat)
Vegetables and Herbs
- 3 cups diced yellow onion (about 2 onions)
- 3 cups diced celery (about 1 bunch)
- 1 carrot (diced)
- 1 tablespoon minced garlic
- ½ cup chopped fresh parsley
- 4 or 5 cremini mushrooms (diced, optional)
Seasonings
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- Freshly ground black pepper (to taste)
Other
- 1 cup butter
- 3 to 4 cups low-sodium chicken broth (divided, can substitute vegetable broth)
- 2 eggs (beaten)
Instructions
- Prep the Bread: Preheat the oven to 325°F. Slice the French bread and tear both the French and sandwich bread into bite-sized pieces, discarding end pieces or saving for another use. Spread the bread pieces on two rimmed baking sheets and bake for 15 to 20 minutes, tossing halfway, until lightly toasted.
- Sauté the Vegetables: While bread toasts, melt butter in a large skillet over medium heat. Add diced onion, celery, and carrot; increase heat to medium-high and cook, stirring frequently, for 7 to 10 minutes until tender. Add garlic, parsley, and mushrooms if using, cooking and stirring another 1 to 2 minutes. Stir in poultry seasoning, sage, thyme, marjoram, salt, and pepper; remove from heat.
- Combine Ingredients: Transfer toasted bread to a large roasting pan or mixing bowl. Spoon the cooked vegetable mixture over the bread and mix well. Add beaten eggs and stir to combine. Gradually add 1 to 1½ cups of chicken broth to moisten, reserving the rest. Mix thoroughly.
- Cook in Crock Pot: Coat a 6-quart or larger slow cooker with nonstick spray. Transfer stuffing mixture into the Crock Pot, cover, and cook on low for 4 to 6 hours. Stir occasionally and add reserved broth if needed to maintain moisture. Taste and adjust seasoning if desired. When done, keep warm using the KEEP WARM setting or unplug and cover.
- Optional Broil for Crunchy Topping: For a crispy top, transfer the removable oven-safe Crock Pot insert to the oven and broil for a few minutes until the top is golden brown and toasted.
Notes
- Save oven space during busy holidays by preparing stuffing in the Crock Pot.
- This recipe creates a traditional, classic bread stuffing with rich, savory flavors and a moist texture.
- Broiling the stuffing at the end adds a delightful crunchy topping if desired.
- You can substitute vegetable broth for chicken broth to make it vegetarian friendly.
- Keep an eye on moisture levels during slow cooking and add broth as needed to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 172 kcal
- Sugar: 2 g
- Sodium: 561 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 67 mg
