Slow Cooker Stuffing with Oven Method Recipe
This Slow Cooker Stuffing recipe offers a wonderfully savory side dish perfect for holiday gatherings or cozy family dinners. Cubed hearty white bread is oven-dried for the best texture, then mixed with sautéed onions, celery, fresh herbs, and a flavorful broth-egg mixture. The stuffing is slow-cooked to moist, tender perfection, with a rich buttery flavor complemented by classic poultry seasonings.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Bread
- 2 pounds hearty white bread, diced into ½-inch cubes (about 20 cups)
Seasonings
- 1 teaspoon fresh black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram (or substitute ¾ teaspoon dried oregano)
- 2 teaspoons kosher salt
Wet Ingredients
- 2 large eggs
- 2 to 3 cups low-sodium chicken broth, divided use
- ½ cup (1 stick) butter
Vegetables and Herbs
- 3 cups diced yellow onion
- 2 cups diced celery
- ½ cup chopped fresh parsley, plus more for garnish
Instructions
- Dry the Bread Cubes: Preheat your oven to 275℉. Spread the diced bread cubes evenly over two large rimmed baking sheets placed on separate racks. Bake for about 45 minutes, stirring and rotating the trays once or twice, until the bread is dried out but not browned. Remove and let cool completely.
- Mix the Seasonings: In a small bowl, combine the black pepper, poultry seasoning, dried sage, thyme, marjoram (or oregano), and kosher salt. Set aside.
- Prepare Egg and Broth Mixture: In a separate bowl, whisk together the eggs and 2 cups of chicken broth until well blended. Set this mixture aside.
- Sauté Vegetables: Melt the butter in a large non-stick skillet over medium-high heat. Add the diced onion and celery, cooking them until soft, about 8 to 12 minutes. Stir in the dried herbs and seasonings along with the chopped parsley during the last minute. Remove the skillet from heat.
- Combine Bread with Vegetables: Place the dried bread cubes into a very large bowl or a turkey roasting pan. Pour the sautéed onion and celery mixture over the bread, scraping all the butter juices out of the skillet, and gently toss everything together.
- Add Egg and Broth: Drizzle the egg and chicken broth mixture over the bread and vegetable mixture, tossing immediately to coat evenly. If needed, add up to an additional ½ cup of broth to moisten the bread slightly, taking care not to saturate it.
- Prepare the Slow Cooker: Spray a 6-quart slow cooker with non-stick cooking spray or lightly coat it with olive oil. Transfer the stuffing mixture into the slow cooker.
- Cook the Stuffing: Cover the slow cooker and cook on high heat for 30 minutes. Then lower the heat to low and continue cooking for an additional 3 to 4 hours, until heated through and flavors melded.
- Garnish and Serve: Before serving, sprinkle the top with 1 to 2 tablespoons of fresh minced parsley. Serve the stuffing warm as a flavorful side dish.
Notes
- For best texture, dry the bread cubes thoroughly in the oven before mixing.
- You can substitute dried marjoram with dried oregano if marjoram is unavailable.
- Be careful not to oversaturate the bread with broth to avoid soggy stuffing.
- If desired, prep the bread cubes a day ahead to save time on cooking day.
- Use low-sodium chicken broth to better control the salt content in the dish.
- Butter can be substituted with olive oil for a lighter version, though it will alter the flavor slightly.