Crockpot Stuffing

3
Margie Rouzer

By
@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 votes

Comments:
Serves:
16
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

How to Make Crockpot Stuffing

Step-by-Step

  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.

Printable Recipe Card

About Crockpot Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: For Kids



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