Slow Cooker Stuffing Recipe
Holiday cooking just got easier with our fool-proof Slow Cooker Stuffing. Made in a slow cooker, it’s the perfect set-it-and-forget-it dish for your festive table.
Servings: 8 -10 servings
Calories: 1.04kcal
Equipment
Ingredients
- 1/3 c. 5 tbsp. unsalted butter
- 1 medium yellow onion diced
- 3 stalks celery thinly sliced
- 12 c. dried white bread*
- 1 1/4 tsp. coarse kosher sea salt
- 1 tsp. dried sage
- 1/2 tsp. dried parsley
- 1/2 tsp. dried rosemary minced
- 1/2 tsp. dried thyme
- 1/2 tsp. ground black pepper
- 1/4 tsp. celery salt
- 1 14 ounces can low-sodium chicken broth or stock
Instructions
For the Slow Cooker or Instant Pot:
- Turn on to SAUTE mode. Once hot, add the butter. Sauté onion and celery until tender, about 5 minutes.
- Add bread, salt, sage, parsley, rosemary, thyme, pepper, and kosher salt. Toss to combine.
- Drizzle chicken broth over top, and toss to combine.
- Cover and SLOW COOK on LOW for 3 1/2 to 4 hours.
- Transfer to a buttered oven-proof serving dish and bake at 350°F (175°C) for 20 minutes if crispier stuffing is preferred.
For the Oven:
- Preheat oven to 350°F (175°C).
- In a large skillet or Dutch oven set over medium heat, add the butter. Once melted, sauté onion and celery until tender, about 5 minutes.
- Add bread, salt, sage, parsley, rosemary, thyme, pepper, and salt. Toss to combine.
- Drizzle chicken broth over top, and toss to combine.
- Cover with foil and bake for 1 1/2 - 2 hours. Remove the foil around during the last 20 minutes of baking time if crispier stuffing is preferred.
Notes
*Or 6 cups of white and 6 cups of another bread.
- If you want to use fresh herbs, simply replace dried herbs with 1 1/2 tablespoons freshly minced fresh rosemary and 1 tablespoon each of fresh parsley, sage, and thyme.
To STORE Slow Cooker Stuffing, place leftovers in an airtight container and refrigerate for up to 3-4 days. You can also FREEZE it for up to 3 months. To reheat, thaw frozen stuffing in the refrigerator overnight.
REHEAT in the oven at 350°F (175°C) covered with foil for 20-30 minutes, or until warmed through. For a crispy top, remove the foil during the last 10 minutes of heating.
Nutrition
Serving: 1serving | Calories: 1.04kcal | Carbohydrates: 177g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 21mg | Sodium: 2.056mg | Potassium: 466mg | Fiber: 9g | Sugar: 20g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 780mg | Iron: 13mg
