crock pot stuffing

Crock Pot Stuffing Recipe

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Cynthia Beeler


When I was 11 years old, my mother brought this recipe home from a friend at work. She first made it for Thanksgiving, 1982. Since then, this stuffing has always been the center of attention (along with the turkey and ham, of course!) at our holiday feasts. I've made it a few times for work related pot-lucks, and still make it for Samhain (for me and my daughter), Thanksgiving, and Christmas for the rest of my family. ENJOY!

★★★★★ 1 vote
at least 8
1 Hr
4 Hr


1 pkg
stuffing mix, herb-seasoned
2 pkg
cornbread mix
1 stick
butter or margarine
1 c
each, celery and onion
1/4 tsp
poultry seasoning
6-8 can(s)
chicken broth
8-10 large
hard boiled eggs
1 lb


1Cook cornbread according to package. Add to a 6qt. crock pot along with stuffing mix.
2Chop eggs and add to crock pot.
3Cook sausage in a large pan. Add to crock pot.
4Without washing, use the same pan to cook butter, celery, and onion until butter is absorbed by the onions and the onions are slightly transparent. Add to crock pot.
5add at least 6 cans of chicken broth and the poultry seasoning. Combine well.
6Cook on high about 4 hours, or use low setting about 8 hours, checking moisture every hour or so.

About crock pot stuffing

Course/Dish: Side Casseroles
Other Tag: Quick & Easy