This easy slow cooker stuffing recipe saves oven space and comes out flavorful and moist every single time!
I’ve teamed up with Dandy® to share today’s stuffing recipe. I love to use their celery for this dish because it is naturally sweeter with less strands, making it perfect for prep.
Slow-Cooker Stuffing is a must on your holiday and Thanksgiving menu! You’ll save oven space and start it hours before it’s time to serve, without it drying out. It’s the perfect savory side to plop on your plate next to your Thanksgiving turkey and other tasty sides.
On my husband’s side, they make a more Southern style cornbread stuffing recipe (plus, southern deviled eggs) but we’re pretty traditional on my side when it comes to Thanksgiving dinner and this stuffing in the slow cooker saves time in the long run, and oven space!
If you’re looking to save more oven space and it’s a smaller crowd, make an air fryer turkey breast.
What’s in this slow cooker stuffing
This incredible homemade mushroom stuffing is filled with savory flavor, classic herbs and wonderful textures with every bite. Here are the ingredients you’ll need to make it:
- bread: use any bread you like for this recipe; sourdough, sandwich bread, a rustic loaf – up to you.
- butter: this helps add flavor to veggies and then gets mixed into the bread mixture for a toasty flavor.
- veggies: Dandy fresh celery sticks and a yellow onion for texture and to add moisture. I also add mushrooms to this stuffing dish, but that’s optional.
- herbs: a simple poultry seasoning. I tend to love fresh herbs for most of dishes, but for this recipe, dried is perfect. Use any brand you like.
- chicken broth: to add moisture. You can also use veggie broth.
- eggs: to help bind it altogether.
Can I use any type of bread for the stuffing?
Yes, you can use any type of bread for this crockpot stuffing, white sandwich bread, whole wheat, or sourdough bread. You can even use a rustic loaf. Use whatever bread that you enjoy, and if you have time, use slightly stale bread for better texture in the stuffing. But you can also toast your bread in the oven before using in this recipe!
You will need 12-cups of bread for this stuffing. One loaf of sandwich bread will yield the right amount. A more rustic loaf, may need two loaves. Use what you like!
How to dry bread for stuffing
To dry out bread before assembling & baking your mushroom stuffing, simply cut your bread of choice into cubes and bake it in the oven at 300 for 20 minutes!
You don’t want the bread cubes to get too dark and toasty. Just long enough to dry out in the oven for stuffing so that the bread doesn’t become soggy and the flavors can come together when you make this mushroom stuffing recipe in the slow cooker.
Can I prepare this stuffing recipe the night before
Yes! You can prepare this stuffing the night before and refrigerate it in an airtight container (wait to add broth until ready to cook!) Just make sure to let it come to room temperature for about 30-minutes before transferring it to the slow cooker for even cooking.
Can I make this stuffing in the oven (if I don’t have a slow-cooker)?
Absolutely! If you don’t have a slow cooker, you can transfer the stuffing mixture to a 9×13 baking dish and bake it in the oven. Preheat the oven to 350°F and bake for about 30-40 minutes, or until the top is golden brown and the stuffing is cooked through.
more easy sides to make
- butternut squash soup
- brussels sprouts salad with bacon
- twice baked sweet potatoes
- prosciutto wrapped asparagus (air fryer)
- homemade cranberry sauce
how to make stuffing in the slow cooker
- 12 cups bread - cut into 1/2 inch cubes
- 1 medium yellow onion, chopped
- 1 cup Dandy celery, chopped - about 4 ribs
- 12 oz baby bella mushrooms, sliced - can also use white button mushrooms
- 1/4 cup butter
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon salt - plus more to taste
- 1 teaspoon pepper
- 3-4 cups chicken stock, unsalted - can also use broth
- 2 large eggs - whisked
- Preheat the oven to 300 °F Cut the sourdough into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cubes with nonstick cooking spray or drizzle with olive oil. Bake for 15-20 minutes to dry out and very lightly toast bread.
- To a skillet, melt butter over medioum heat and saute onion, celery and mushrooms until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- To a large mixing bowl, add dried bread cubes, veggie saute, 2 cups of stock (or broth) and 2 whisked eggs. Gently fold to combine and add more broth if needed. You only want to moisten the bread and not soak it to keep the texture toasty.
- Transfer the stuffing mixture to a 5-6qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160 °F.
- Preheat oven to 350 °F.
- Transfer the stuffing mixture to a 9×13 baking dish, cover with foil for the first half of the baking time to prevent excessive browning. Bake for a total of 30-40 minutes, or until the top is golden brown and the stuffing is cooked through to 160 °F
Yes! You can prepare this stuffing the night before and refrigerate it in an airtight container (wait to add broth until ready to cook!) Just make sure to let it come to room temperature for about 30-minutes before transferring it to the slow cooker for even cooking. CAN I MAKE THIS STUFFING IN THE OVEN?
Absolutely! If you don’t have a slow cooker, you can transfer the stuffing mixture to a 9×13 baking dish and bake it in the oven. Preheat the oven to 350°F and bake for about 30-40 minutes, or until the top is golden brown and the stuffing is cooked through. 1 serving is approx 3/4 cup. Will serve 10-12.
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