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If you're hosting a big Thanksgiving dinner this year, add this simple, slow-cooked stuffing to your menu to ease entertaining. This recipe comes in handy when you run out of oven space at large family gatherings. I use it often. —Mrs. Donald Seiler, Macon, Mississippi
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Originally published as Stuffing from the Slow Cooker in Light & Tasty October/November 2006, p30
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Reviewed on Jan. 18, 2013 by mandydahlseng
I toasted the bread like the previous reviewer suggested. First time making homemade stuffing- very impressed!
Reviewed on Nov. 28, 2012 by lady_g
This was a fantastic way to relieve my stove and oven during thanksgiving morning. Some members of my family like their stuffing drier and/or straight inside the bird so I was able to do so without any problem just by taking some from this one. There was none left this year!
Reviewed on Nov. 22, 2012 by ConnieK
Great stuffing recipe. Easy to make and nice to have the oven free for other dishes especially for a holiday meal. Will definitely make again, may not wait for a holiday!
Reviewed on Nov. 18, 2012 by bionerd15
I love this recipe! It's flavorful and super easy to make! I've never made homemade stuffing so I wasn't sure how it was going to turn out and I wasn't sure what type of bread to use so I ended up using baguette bread and it turned out great! I used 2 eggs instead of the egg substitute and I added a little more sage than the recipe called for but I think that's just preference. I will definitely be making this for Thanksgiving...it sure does beat boxed stuffing.
Reviewed on Oct. 23, 2012 by jlvrwrd
My family was never big into stuffing when I was growing up, but when I made this stuffing for our gathering this year, everyone loved it!
Reviewed on Nov. 26, 2011 by joedebfry
I must have done something wrong, though I measured and followed directions. Stuffing was mushy; we threw it out.
Reviewed on Nov. 23, 2011 by lurky27
Oh so easy & delicious! I used all wheat bread & 2 real eggs. Instead of poultry seasoning I used 1/4 tsp each of ground ginger, rosemary, oregano, & marjoram. I'll double everything next time to make a bigger batch in my 5 quart slow cooker.~ Theresa~ Theresa
Oh so easy & delicious! I used all wheat bread & 2 real eggs. Instead of poultry seasoning I used 1/4 tsp each of ground ginger, rosemary, oregano, & marjoram. I'll double everything next time to make a bigger batch in my 5 quart slow cooker.
~ Theresa
Reviewed on Nov. 13, 2011 by tharperk
The key to this recipe is patience and faith - both of which I am lacking. :) Trust in the time and cooking temp....it does have a lovely flavor. We added sauteed apples to the celery/onion mixture and then added some cranberries which really added a nice touch to the stuffing.
Reviewed on Nov. 08, 2011 by jmscoker
What a great way to give your stove/oven some space. This worked great for 2010 Thanksgiving, and we're doing it again this year.
Reviewed on Sep. 29, 2011 by trixieup
Great recipe, and it makes the Thanksgiving meal prep that much easier.
Reviewed on Jul. 05, 2011 by Margecancook
This is very good and very easy. I have always used torn pieces of toast instead of day old bread cubes and it worked perfect in this recipe. I did not use sage, but that is only a matter of preference.
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