Crockpot Stuffing

Margie Rouzer

By
@MargRN

I found this recipe many years ago, altered it to make it fit our family, and have used it with much success. (I use gluten-free bread, and it works very well!) When I'm not going to be stuffing the bird, I use this recipe.
It's a great way to use the Crockpot instead of the oven when oven space is at a premium on busy holidays!

I hope you enjoy it!


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Comments:

Serves:

16

Prep:

25 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 c
butter or margarine
1 small
onion, chopped
1 c
celery, chopped
1/4 c
fresh parsley
12 c
dry bread cubes (i use gluten-free)
1 tsp
poultry seasoning
1 1/2 tsp
sage, dried (optional)
1 tsp
thyme, dried
1/2 tsp
marjoram, dried
1 tsp
salt (or more, depending on taste)
1/2 tsp
black pepper
4 1/2 c
chicken stock/broth (or more, as needed)
2
eggs, beaten

Directions Step-By-Step

1
Melt the butter/margarine in a skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently, until vegetables are tender.
2
Spoon cooked vegetables over bread cubes in a VERY large bowl. Add seasonings, and enough broth to moisten, and mix in eggs. Transfer mixture to Crockpot and cover.
3
Cook on High for 45 minutes,then reduce heat to Low and cook for 4-8 hours. (Mine is usually done between 4-6 hours.) Keep an eye on the liquid - sometimes it takes more than it calls for to keep it nice and moist.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: For Kids