Slow Cooker Stuffing
Stuffing just like grandma made but in the slow cooker!
Servings: 12
Calories: 215kcal
Equipment
Ingredients
- 10 cups bread cubes dried - see directions (I used 1 baguette)
- 8 Tbsp. salted butter (divided)
- 1 yellow onion diced
- 4 celery ribs diced
- 2 carrots diced
- 2 garlic cloves, minced
- 2 eggs
- 2 cups chicken broth
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. rubbed sage
- 2 tsp. dried thyme
- 1/2 tsp. dried rosemary
Instructions
- Cut the bread into cubes. Let them dry overnight on a sheet pan.
- If you don't have time to dry the bread cubes overnight, preheat oven to 300 degrees. Place the bread cubes on a sheet pan and place in the oven. Let the bread cubes dry out in the oven for about 45 minutes, stirring them around every 15 minutes.
- In a large skillet set to medium high heat add half of the butter. Add the onion, celery, carrots and garlic. Cook until the veggies are softened about 5-7 minutes.
- Melt the remaining butter. Gather and measure the remaining ingredients.
- Add the chicken broth seasonings, eggs and butter to a large bowl and whisk.
- Spray the slow cooker with non-stick spray.
- Add the dried bread cubes to the slow cooker. Pour over the cooked veggies and stir.
- Now drizzle over the broth and butter mixture. Stir again.
- Cover and cook on low for 5 hours without opening the lid during the cooking time.
Video
Notes
Stuffing too dry?
- Melt more butter and drizzle over the stuffing.
- Stir gently.
Stuffing too wet?
- Cube up a few slices of sandwich bread and stir gently into stuffing mixture.
- Let the extra bread soak up the extra moisture.
Nutrition
Calories: 215kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 762mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1984IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg