how to make stuffing in the slow cooker
This easy slow cooker stuffing recipe saves oven space and comes out flavorful and moist every single time!
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Servings: 10
Calories: 200kcal
Ingredients
- 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
Instructions
slow-cooker method
- 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.
oven method
- 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
Notes
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?
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.
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.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Fiber: 2g
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