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crockpot stuffing

★★★★★ 3 Reviews
MargRN avatar
By Margie Rouzer
from Waynesboro, PA

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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★★★★★ 3 Reviews
serves 16
prep time 25 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot stuffing

  • 1 c
    butter or margarine
  • 1 sm
    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
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How To Make crockpot stuffing

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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