Description
This Crock Pot Stuffing recipe offers a comforting and flavorful side dish perfect for holiday meals or cozy family dinners. Using firm white bread, fresh herbs, and a buttery vegetable sauté base, this stuffing is slowly cooked in a Crockpot to achieve a moist yet tender texture without the need for an oven bake.
Ingredients
Bread
- 1 pound firm white sandwich, French, or Italian bread, cut into ½-¾ inch cubes (about 10 cups)
Vegetables & Herbs
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ⅓ cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
Other Ingredients
- 6 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken or vegetable stock or broth, divided
- 2 eggs, beaten
Instructions
- Toast the Bread: Preheat your oven to 210°F (100°C). Spread the bread cubes evenly on a baking sheet and toast them in the oven for about 90 minutes, flipping every 30 minutes. This step helps to dry out the bread so it soaks up the liquid properly later. Toasting can be done a few days in advance for convenience.
- Sauté the Vegetables: In a medium skillet or directly in the Crockpot if it has a sauté function, melt the butter over medium heat. Add the diced onion and celery and cook until they are tender but not browned, about 5-7 minutes. Stir in minced garlic and sauté for an additional minute until fragrant. Remove from heat.
- Mix Bread and Vegetables: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and butter mixture. Add the chopped fresh herbs—parsley, sage, thyme, and rosemary—and season with salt and black pepper. Mix thoroughly to combine all the flavors.
- Add Stock: Pour in 1 cup of the chicken or vegetable stock and mix with a spatula or your hands until evenly moistened.
- Incorporate Eggs and Remaining Stock: In a separate bowl, whisk together the beaten eggs with the remaining 1 cup of stock. Gradually add this to the bread mixture, mixing continuously to ensure the bread soaks up the liquid evenly without becoming mushy.
- Cook in Crockpot: Grease a 5-6 quart Crockpot with butter or cooking spray. Transfer the stuffing mixture into the Crockpot and cover with the lid. Slow cook on the LOW setting for 4-5 hours until the stuffing is heated through and an instant-read thermometer inserted in the center reads 160°F, indicating it is fully cooked and safe to eat.
Notes
- You can prepare the bread cubes ahead of time by toasting and storing them in an airtight container for a few days.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Be careful not to over-soak the bread to avoid mushy stuffing.
- Adding chopped nuts or dried cranberries can provide additional texture and flavor if desired.
- Make sure your Crockpot heats evenly to avoid cold spots in the stuffing.
