Crock Pot Stuffing
This easy crockpot stuffing recipe makes everyone's favorite Thanksgiving dressing in a convenient crockpot to free up oven space for holiday dinners. The slow cooker stuffing includes wholesome seasonal ingredients, so it has impressive and festive scratch-made appeal but with minimal effort!
Servings: 12
Calories: 271kcal
Equipment
- 1 Slow cooker (Crock pot)
Ingredients
- 1 cup unsalted butter
- 2 cup chopped sweet onions
- 1 1/2 cup thinly sliced celery
- 12 ounces unseasoned dried bread cubes store-bought or homemade (about 8 cups)
- 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 salt
- 1/2 teaspoon crushed red pepper (or black pepper)
Instructions
- Place the butter in a large skillet and set it over medium heat. Once melted, add the chopped onions and celery. Sauté 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 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.
Video
Notes
You can substitute 4 teaspoons of sodium-free poultry seasoning for the fresh sage, rosemary, and thyme.
Keep the stuffing on the crock pot "warm" setting when it's done cooking.
- Storing Leftovers - Slow cooker stuffing leftovers can last in an airtight container in the fridge for up to 3 or 4 days.
- Freezing: Store in an airtight container in the freezer for up to 1 month.
- Reheating - Reheat in the oven at 350°F by first sprinkling a little water or broth and covering tightly with foil. Bake for 20-30 minutes. You can also reheat it in the microwave by putting it in a microwave-safe bowl, adding a spoonful of broth or water, then covering with a damp paper towel. Microwave in 30-second bursts, stirring occasionally, until heated through.
Nutrition
Serving: 0.75cup | Calories: 271kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 704mg | Potassium: 194mg | Fiber: 2g | Sugar: 9g | Vitamin A: 855IU | Vitamin C: 9.6mg | Calcium: 76mg | Iron: 1.7mg