Looking for ways to lighten the oven load this Thanksgiving? Try our rich herby Slow Cooker Thanksgiving Stuffing made right on the countertop!
You could upgrade your kitchen this month to include double ovens and additional burners. *wink*
Or… you can look to your slow cooker for answers!
Slow cookers (AKA crockpots) are a fantastic solution for all sorts of dinnertime dilemmas. Think beyond the beef stew and mexican casserole you usually throw in your crockpot. The humble slow cooker is capable of so much more.
And the beauty is, most of us have at least one crockpot hidden in our pantry.
Over the years we’ve made yeast rolls, quiche, spiced apples, beef tenderloin, wassail, and all sorts of unconventional things in the crockpot. This frees up oven and stovetop space, plus, you can plug your slow cooker(s) in anywhere in the house. They don’t have to take up valuable countertop space either! #mindblown
Just imagine all the Thanksgiving side dishes that are potentially slow cooker-friendly.
Let’s start with my favorite Slow Cooker Thanksgiving Stuffing recipe, shall we?
This is a classic dressing recipe loaded with butter and herbs. I usually start with store-bought unseasoned bread cubes, because they are quick to use and easy to find this time of year. (You’ll find them in the seasonal Thanksgiving section at your local market.) Then add fresh herbs like parsley, sage, rosemary, and thyme, along with sautéed onions and celery.
If you are cooking something in the slow cooker for 10-12 hours it’s sometimes unnecessary to sauté the onions first. But in this case, it softens the texture and sweetens the onions so they don’t over power the stuffing.
Add all the dry ingredients for the Slow Cooker Thanksgiving Stuffing to the crock, then whisk chicken broth and eggs together and pour over the top.
Because this stuffing recipe is made with all fresh ingredients, it’s important to season it well with salt.
I like to sprinkle a generous amount of Diamond Crystal® Kosher Salt over the top to bring out the natural flavors in the other ingredients.
It makes the butter soaked bread cubes taste butterier. It makes the herbs taste even more fresh and green. It even makes the cranberries taste sweeter. Good salt is the magic ingredient in any recipe.
Cover the crock and let the Slow Cooker Thanksgiving Stuffing cook for several hours. You can turn it on low or high to match your cooking timeframe. The rising moisture gathers against the lid and drips down over the stuffing the entire time it cooks.
What you end up with is a super moist and fluffy traditional Thanksgiving stuffing that is utterly irresistible. Who even needs the rest of the Thanksgiving dinner when you have stuffing like this?
Looking for more holiday recipes with a salty note? Check out our newest Pinterest Board, Brilliant Time Saving Recipes! All our sweet and savory favorites are represented, along with amazing tips on how to make the most of sea salt and kosher salt.
Follow Diamond Crystal® Salt on Pinterest for perfectly seasoned recipe ideas!
Slow Cooker Thanksgiving Stuffing
Yield: 10 - 12 servings
Prep Time:10 minutes
Cook Time:2 - 4 hours
Easy Slow Cooker Thanksgiving Stuffing Recipe to keep your oven and stovetop open for other dishes!
- 1 cup unsalted butter (2 sticks)
- 2 cup chopped sweet onions
- 1 1/2 cup thinly sliced celery
- 12 ounces unseasoned dried bread cube stuffing (store-bought or homemade)
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 cup dried cranberries
- 2 cups chicken broth
- 2 large eggs
- 2 teaspoons Diamond Crystal® Kosher Salt
- 1/2 teaspoon crushed red pepper
- Place the butter in a large skillet and set over medium heat. Once melted add the chopped onions and celery, then saute for 3-5 minutes to soften.
- Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker.
- Once the onions and celery are soft and sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 teaspoons of Diamond Crystal® Kosher Salt, and 1/2 teaspoon crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat.
- Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften.
NOTE: You can substitute 4 teaspoons sodium-free poultry seasoning for the fresh sage, rosemary, and thyme.
Yield: 10 - 12 servings, Serving Size: 12
- Amount Per Serving:
- Calories: 275 Calories
- Total Fat: 17.9g
- Saturated Fat: 10.1g
- Cholesterol: 72mg
- Sodium: 565mg
- Carbohydrates: 25.4g
- Fiber: 1.8g
- Sugar: 3.2g
- Protein: 5.1g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Diamond Crystal® Salt. All opinions are our own.