Slow Cooker Stuffing Recipe (From Scratch)
Stuffing made in the slow cooker that tastes like grandma used to make. Made with fresh ingredientse and a crowd pleaser.
Servings: 12
Ingredients
- 14 cups cubed bread (see recipe notes below on kind of bread)
- 1 cup unsalted butter
- 3 cups diced onion approximately 2 large onions
- 2 cups diced celery
- 4 cloves of garlic minced or pressed through a garlic press
- 1 ½ tsp. salt plus more to taste
- 1 tsp. black pepper
- 1 Tbsp. poultry seasoning
- 2 tsp. fresh rosemary (finely minced) (or 1½ tsp. dried)
- 2 tsp. fresh sage (finely minced (or 1 tsp. dried)
- 1 Tbsp. fresh thyme remove woody any woody stems (or 1 tsp. dried)
- ¼ cup fresh parsley (or 1 Tbsp. dried)
- 2 ½ - 3 ½ cups of chicken or turkey broth
- 2 large eggs beaten
Instructions
Prepare cubed Bread:
- Start the day before by cutting the bread into cubes. You can do either of the following methods to dry them out:
- Method One: Lay them on sheet pans and let them dry overnight. Be sure not to overcrowd the pans so that the bread gets dry. You want the bread to dry out for a full 24 hours.
- Method Two: Heat oven to 275 degrees F. Place the bread on sheet pans in a single layer and cook for 25 – 30 minutes. Mix the bread around on the sheet pans to ensure everything dries evenly. Check the bread oven to ensure it does not toast and is just drying out. Remove from the oven. You can either use this right away or do it the day before and allow them to cool and store in an airtight container.
Make the stuffing:
- Heat 4 tablespoons of butter over medium heat until melted.
- Add the celery and onions to the pan and cook on medium-high heat until they are softened.
- Next add the rest of the butter, garlic, salt, pepper, poultry seasoning, fresh herbs, and parsley to the pan and cook for 1 minute.
- To a 6-quart slow cooker, add all the bread cubes (14 cups, reserve any extra just in case things get too moist). Add two cups of broth, beaten eggs, and the celery/onion mixture to the slow cooker. With a large spatula carefully combine everything in the slow cooker.
- Cook on high for 30 minutes. After 30 minutes switch to the low setting and cook for another 3 -4 hours. I recommend checking on the mixture after about 2 hours to see if it needs additional broth. Add more broth as needed if you want a moister texture. Try only adding ½ cup at a time.
- Once cooked you can leave the stuffing on warm until you are ready to serve. Check seasonings and add additional salt and pepper if needed
Notes
Everyday sliced sandwich loaf bread is best for this recipe. Use one loaf of white and one loaf of wheat bread. The wheat bread increases the depth of flavor in the overall recipe.
Two loaves of bread are used. You will have more than enough bread cubes. I
recommend reserving the extra just in case you add too much broth, then you mix in the extra cubed-up bread to help create the texture you are looking for in your
stuffing. 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.
recommend reserving the extra just in case you add too much broth, then you mix in the extra cubed-up bread to help create the texture you are looking for in your
stuffing. 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: 349kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 810mg | Potassium: 233mg | Fiber: 4g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 3mg
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