Crockpot Stuffing

An easy Crockpot Stuffing made with all the classic flavors like onion, celery, and sage. Dry your bread the night before on the counter or in a 300-degree oven for 40 minutes.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings, 1 cup each

Calories 231kcal

Author Meggan Hill

Ingredients

1/2 cup butter (1 stick) plus more for buttering the crockpot
1 large onion chopped
4 celery ribs halved lengthwise and chopped
3 large eggs
2 cups chicken broth (see note 1)
salt and freshly ground black pepper
1/2 cup fresh parsley minced (see note 2)
1 teaspoon fresh sage minced, or 1/2 teaspoon dried
1 teaspoon fresh thyme minced, or 1/2 teaspoon dried
1 teaspoon fresh marjoram minced, or 1/2 teaspoon dried
1 loaf French bread cut into 1/2-inch cubes and dried (about 1 pound, see note 3)

US Customary - Metric

Instructions

Coat the inside of a slow cooker with butter or nonstick spray. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared slow cooker.
Cover and cook on HIGH for for 30 minutes, then reduce temperature to LOW and cook for 4 to 5 hours. Keep warm until serving time.

Notes

Chicken broth: I keep jars of homemade chicken broth in the freezer (it's a delicious by-product of poaching a chicken), but store-bought is also good. Or use turkey broth if you have that.
Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
French bread: You can also use brioche, challah, or Italian bread, any sturdy bread with a tight crumb. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
Yield: This Crockpot Stuffing recipe makes about 10 cups, enough for 10 side-dish servings of about 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition