Crockpot Stuffing
By
Margie Rouzer
@MargRN
1
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!
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:
Serves:
16
Prep:
25 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
1 cbutter or margarine
-
1 smallonion, chopped
-
1 ccelery, chopped
-
1/4 cfresh parsley
-
12 cdry bread cubes (i use gluten-free)
-
1 tsppoultry seasoning
-
1 1/2 tspsage, dried (optional)
-
1 tspthyme, dried
-
1/2 tspmarjoram, dried
-
1 tspsalt (or more, depending on taste)
-
1/2 tspblack pepper
-
4 1/2 cchicken stock/broth (or more, as needed)
-
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.
About Crockpot Stuffing
Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: For Kids
