Crock Pot Stuffing Recipe
Our delicious Crock-Pot Stuffing recipe is the perfect way to get this holiday side dish out of the oven and serve a crowd!
Ingredients
- 5 tablespoons butter divided (regular or vegan)
- 1 teaspoon garlic minced
- 2 cups baby bella mushrooms sliced (OPTIONAL)
- 1 cup oyster mushrooms sliced (OPTIONAL)
- 13-14 cups sourdough bread cubed (dried and left out the night before to dry)*
- 1 cup celery minced (about 3 stalks)
- 2/3 cup yellow onion minced
- 1 1/2 teaspoons celery salt
- 1 teaspoon garlic powder
- 3 tablespoons ground sage
- 1 tablespoon dried parsley leaves
- 2 tablespoons dried rosemary crush in hands
- 2 teaspoons dried thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- 1 1/4 cup chicken broth or turkey broth
Instructions
- Cook Mushrooms (if using): Bring a large cast iron skillet to medium-high heat and add 2 tablespoons of butter; let melt and swirl to coat the pan. Add garlic and move around pan until it becomes fragrant, approx. 30 seconds. Add mushrooms and sauté until they soften, approx. 3-5 minutes. Remove from heat.
- Crock Pot: Spray inside of the slow cooker with nonstick cooking spray. Place dry sourdough bread cubes, celery, onion, mushrooms, celery salt, garlic powder, ground sage, parsley, rosemary, thyme, salt, pepper, tarragon, marjoram and oregano inside. Toss to combine.
- Broth: Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding broth until bread is moist (but not super soggy). You may not need to use ALL the broth. Taste and adjust any seasoning, as desired.
- Butter: Melt the remaining 3 tablespoons of butter and pour evenly over top.
- Cook: Secure the lid on top and cook on the high setting for 45 minutes. Drop to low setting for 1 hour. Keep on warm setting for 2-3 hours.
- Serve: Enjoy with our Turkey Giblet Gravy at your holiday table!
Notes
- Mushrooms: these are completely optional. If you aren't using, simply add the garlic right to the slow cooker along with all the other ingredients.
- *Bread Type: we love the flavor of sourdough here, but feel free to use any types of bread you want.
- Drying out bread: If you forgot to leave your bread out overnight, you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so or so of cook time, stirring occasionally.
- Dairy Free: simply use a plant-based butter.
- Prep Time: I only included active prep time in the listed prep time. I didn't include the time necessary to dry out the cubed bread.
- Texture: since this is cooked in the slow cooker and water doesn't have a chance to really cook off, the resulting texture of this stuffing is very moist and soft (think: stuffing that cooks inside a turkey). If you are looking for stuffing with that crispier top you might want to try our Best Ever Stuffing (baked in the oven). That being said, I know lots of people who LOVE a soft, moist stuffing - then this is for you!
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 773mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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