Crockpot Stuffing

Margie Rouzer


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!

★★★★★ 3 votes
25 Min
6 Hr
Slow Cooker Crock Pot


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)
eggs, beaten


1Melt the butter/margarine in a skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently, until vegetables are tender.
2Spoon 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.
3Cook 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