Crockpot Stuffing
By
Margie Rouzer
@MargRN
1
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 votes5
Ingredients
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1 cbutter or margarine
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1 smallonion, chopped
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1 ccelery, chopped
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1/4 cfresh parsley
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12 cdry bread cubes (i use gluten-free)
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1 tsppoultry seasoning
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1 1/2 tspsage, dried (optional)
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1 tspthyme, dried
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1/2 tspmarjoram, dried
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1 tspsalt (or more, depending on taste)
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1/2 tspblack pepper
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4 1/2 cchicken stock/broth (or more, as needed)
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2eggs, beaten
How to Make Crockpot Stuffing
- Melt the butter/margarine in a skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently, until vegetables are tender.
- 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.
- 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.