Here’s a cozy, hands-off recipe for Crock Pot Stuffing—perfect when you want oven space free or an easy holiday side:
🍞 Crock Pot Stuffing
🧂 Ingredients
- 10–12 cups dried bread cubes (white, whole wheat, or mix)
- 1/2 cup butter
- 1 onion, finely chopped
- 2–3 celery stalks, chopped
- 2–3 cups chicken broth (as needed)
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1–2 tsp dried sage (or poultry seasoning)
- 1 tsp dried thyme
- Optional: cooked sausage, mushrooms, apples, or dried cranberries
👩🍳 Instructions
- Dry the bread (if needed)
- Cube and toast at 150–160°C (300–325°F) for 10–15 minutes until lightly crisp.
- Sauté aromatics
- Melt butter in a pan. Cook onion and celery until soft and fragrant.
- Mix everything
- In a large bowl, combine bread cubes, sautéed veggies, herbs, salt, and pepper.
- Add beaten eggs and just enough broth to moisten (it should be damp, not soggy).
- Load the slow cooker
- Lightly grease the crock pot. Add the mixture and spread evenly.
- Cook
- LOW: 4–5 hours
- HIGH: 2–3 hours
- Finish & serve
- Fluff with a fork. For a slightly crisp top, leave the lid ajar for the last 20–30 minutes.
🔥 Tips for Best Flavor
- Mix bread types (white + cornbread) for better texture
- Use warm broth so it absorbs evenly
- Taste before cooking and adjust seasoning
- Add a splash of broth at the end if it looks dry
🍗 Variations
- Sausage stuffing: add browned sausage
- Herb-forward: use fresh parsley, sage, thyme
- Sweet-savory: add diced apples or cranberries
- Vegetarian: swap in vegetable broth and add mushrooms
If you want, I can give a make-ahead version you can prep the night before or a quick stovetop stuffing for busy days.
