Crockpot Stuffing

Name: Crockpot Stuffing
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 16
Cuisine: American
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

By Margie Rouzer
@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!

Rating:

★★★★★ 3 votes5

Comments:

9 Comments

Serves:

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
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How to Make Crockpot Stuffing

Step-by-Step

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.

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