Description
This easy Slow Cooker Stuffing recipe offers a hands-off approach to a classic holiday side dish. It yields perfectly moist and flavorful stuffing with savory herbs, freeing you up during busy meal preparations.
Ingredients
Scale
- 16 ounces toasted bread cubes
- 8 tablespoons unsalted butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces cremini mushrooms, coarsely chopped
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cups low-sodium chicken stock
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F (120°C). If your bread is not already toasted, cut it into cubes. Spread bread cubes evenly on a baking sheet and toast in the oven for about 1 hour until slightly golden and crunchy.
- Sauté Vegetables: In a large pot or on the sauté setting of your slow cooker, melt butter over medium-low heat. Add diced onions and minced garlic along with a pinch of salt and pepper. Cook for about 5 minutes until the onions begin to soften. Add chopped mushrooms and continue to cook, stirring often, for 6 to 8 minutes until the vegetables are tender and juicy.
- Add Herbs and Bread Cubes: Stir in fresh sage, rosemary, and thyme until fragrant. Toss in the toasted bread cubes and stir well to evenly combine with the vegetable mixture.
- Mix and Pour Liquid: In a measuring cup or bowl, whisk together the chicken stock, beaten eggs, salt, and pepper until fully combined. Pour this mixture over the bread and vegetables, stirring gently to coat all the bread cubes thoroughly.
- Slow Cook: Transfer the mixture to your slow cooker. Cover with the lid and cook on low for 5 to 6 hours.
- Final Seasoning and Serve: Before serving, taste the stuffing and adjust seasoning if needed. Serve warm.
Notes
- Using toasted bread cubes helps prevent sogginess and adds texture.
- If your slow cooker lacks a sauté setting, you can sauté vegetables in a skillet and then transfer to the slow cooker.
- For a vegetarian version, substitute vegetable broth for chicken stock and omit eggs or use a substitute.
- This stuffing can be assembled the day before and refrigerated; reheat gently before serving.
- Feel free to add other herbs like parsley to customize the flavor.
- Prep Time: 1 hour 20 minutes
- Cook Time: 5 hours 30 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg