If you’re looking for a side dish that frees up precious oven space during Thanksgiving or Christmas, this savory crockpot stuffing is for you! Let your slow cooker do the heavy lifting while you handle the turkey and desserts. With wholesome ingredients, customizable flavors, and tips for every diet, this recipe is a tried-and-true holiday favorite that puts comfort and convenience on your table.
Why Crockpot Stuffing?
- Hands-Off Convenience: Save oven space and prep ahead with your slow cooker.
- Customizable Flavors: Add classic herbs, vegetables, and optional mix-ins.
- Family Friendly: Moist, full of flavor, and easy for the whole family to enjoy.
Ingredients You’ll Need
- White bread: 10 cups cubed, dried overnight or toasted.
- Vegetables: 2 cups chopped celery, 1 cup chopped onion, 1 cup grated carrots.
- Butter: ½ cup salted butter for classic taste.
- Seasonings: 1 tsp dried sage (or 1 Tbsp fresh), ¼ cup chopped fresh parsley, salt & pepper.
- Eggs: 2 large eggs, whisked to bind everything together.
- Broth: 2–3 cups chicken broth, added gradually for desired moisture.
Diet-Friendly Tip: Swap chicken broth for vegetable broth to make it vegetarian, or use gluten-free bread cubes to suit allergies.
Creative Variations
Don’t stop at the basics—here are easy ways to build flavor and excitement:
- Sweet Additions: Dice one apple or add ½ cup dried cranberries for holiday sweetness.
- Richness: Sauté 1 lb mild or spicy Italian sausage, then mix in before slow cooking.
- Bread Choices: Try French bread, sourdough, Italian, or homemade bread for unique flavor and texture. Try this homemade bread recipe.
- Herbs: Add thyme or rosemary for classic aromas.
Step-by-Step Instructions
This vibrant kitchen collage illustrates the complete step-by-step process of preparing classic homemade stuffing for Thanksgiving or any meal. Featuring cubed bread, sautéed onions, celery, carrots, and the final cooked dish in a slow cooker, it’s perfect for food bloggers and recipe enthusiasts.
1. Dry the Bread:
Cube bread and let it air dry on a baking sheet overnight, or toast in a preheated 200°F oven for 20 minutes, tossing halfway through.
2. Sauté the Veggies:
Melt butter in a skillet. Add onion, celery, and carrots—cook until just tender. Stir in sage, salt, and pepper.
3. Combine Ingredients:
Grease a 5–6 quart crockpot. Add dried bread cubes, cooked veggies, and parsley. Stir in whisked eggs.
4. Add Broth:
Pour in 2 cups broth and gently toss until bread is evenly moistened. Add more broth as needed for a soft, but not soggy, texture.
5. Cook:
Cover and cook on low for 4 hours. Stir once or twice for best results.
6. Serve:
Top with extra chopped parsley and serve warm straight from the crockpot.
Make-Ahead and Storage Tips
- Assemble Early: Prepare and refrigerate up to 24 hours before cooking. Add 30 minutes if cooking straight from the fridge.
- Keep Warm: The crockpot’s “warm” setting lets you serve stuffing at just the right temperature.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently in microwave or oven.
Pro Chef Tip: Big family? Double the recipe with two slow cookers!
FAQs
Can I make this vegetarian?
Yes—just use vegetable broth.
Is egg essential?
Eggs bind the stuffing, but you can omit for a softer texture.
How do I avoid soggy stuffing?
Make sure bread is well dried before adding broth, and only add broth until bread is evenly moist—not drenched.
Can I make this gluten-free?
Absolutely—use any certified gluten-free bread cubes.
Tried-and-True Cooking Tips
- Use store-bought stuffing cubes to save time.
- Sauté vegetables just until onion is soft; burnt bits can overwhelm the stuffing’s flavor.
- Thoroughly mix all ingredients for even coating of liquid and herbs.
- Vegetarian? Switch chicken broth for your favorite veggie broth.