crockpot stuffing
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!
prep time
25 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
16 serving(s)
Ingredients
- 1 cup butter or margarine
- 1 small onion, chopped
- 1 cup celery, chopped
- 1/4 cup fresh parsley
- 12 cups dry bread cubes (i use gluten-free)
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons sage, dried (optional)
- 1 teaspoon thyme, dried
- 1/2 teaspoon marjoram, dried
- 1 teaspoon salt (or more, depending on taste)
- 1/2 teaspoon black pepper
- 4 1/2 cups chicken stock/broth (or more, as needed)
- 2 - eggs, beaten
How To Make crockpot stuffing
-
Step 1Melt the butter/margarine in a skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently, until vegetables are tender.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Tag:
#For Kids
Diet:
Gluten-Free
Method:
Slow Cooker Crock Pot
Culture:
American
Ingredient:
Bread
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