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Crockpot Stuffing Recipe

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4.2 from 1 review

This Crockpot Stuffing recipe offers a flavorful, hands-off approach to classic herb stuffing using a slow cooker. With tender celery and onion sautéed in butter and infused with fresh thyme, rosemary, and sage, the stuffing is moistened with beaten eggs and low-sodium vegetable broth, then slow-cooked to a perfect, fluffy texture. Ideal for holiday dinners or comforting side dishes, it’s easy to prepare and yields a delicious vegetarian-friendly meal accompaniment.

Ingredients

Stuffing Base

  • ½ cup butter, plus more for greasing
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • Kosher salt, to taste
  • Black pepper, to taste

Mix-ins

  • 2 large eggs, beaten
  • 2 cups low-sodium vegetable broth
  • 7 cups stale bread, cut into small cubes
  • 1 tbsp chopped fresh parsley, plus more for serving

Instructions

  1. Prepare Slow Cooker: Grease the inside of the slow cooker with butter to prevent sticking and ensure even cooking.
  2. Sauté Vegetables and Herbs: In a skillet, melt ½ cup butter over medium heat. Add the finely chopped celery and onion along with the chopped fresh thyme, rosemary, and sage. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables have softened and the herbs are fragrant, about 5-7 minutes.
  3. Mix Eggs and Broth: In a bowl, whisk together the beaten eggs and low-sodium vegetable broth until fully combined.
  4. Combine Ingredients: Place the stale bread cubes in a large mixing bowl. Add the sautéed vegetable and herb mixture along with the chopped fresh parsley. Pour the egg and broth mixture over the bread and toss gently until the bread is evenly moistened but not soggy.
  5. Cook the Stuffing: Transfer the bread mixture to the prepared slow cooker. Spoon it in loosely without packing it down to allow even heat circulation. Cover and cook on the Low setting for 3 to 4 hours, until the center reaches an internal temperature of 165°F (74°C) and the stuffing is cooked through and fluffy.
  6. Garnish and Serve: Once cooked, sprinkle additional chopped fresh parsley over the stuffing for color and freshness. Serve warm as a hearty side dish.

Notes

  • If using fresh bread instead of stale bread, dry the bread cubes in a 350°F (175°C) oven for about 20 minutes until slightly toasted and crisp. Let them cool before mixing to ensure the stuffing achieves the right texture.
  • You can substitute vegetable broth with chicken broth if not vegetarian to add richness.
  • Ensure not to pack the stuffing tightly into the slow cooker to allow thorough cooking.
  • Check for seasoning before serving and adjust salt and pepper as needed.

Find it online: https://lauracooks.com/crockpot-stuffing-recipe/