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Stuffing from the Slow Cooker Recipe
Stuffing from the Slow Cooker Recipe photo by Taste of Home
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Stuffing from the Slow Cooker Recipe

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4.5 45 43
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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
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 10 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 2 large eggs, beaten

Nutritional Facts

3/4 cup: 178 calories, 7g fat (4g saturated fat), 49mg cholesterol, 635mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
  3. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Yield: 10 servings.
Originally published as Stuffing from the Slow Cooker in Light & Tasty October/November 2006, p30


Reviews for Stuffing from the Slow Cooker

AVERAGE RATING
(43)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (11)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Poch User ID: 8639226 238756
Reviewed Dec. 5, 2015

"This a little dry after mixing so I added more chicken broth. I increased the amount of sage to my personal taste. My family loved it."

MY REVIEW
kredhead User ID: 710648 238643
Reviewed Dec. 3, 2015

"Recipe is a great base, I like the amped up sage flavor. I also wanted to stuff a small turkey. Cooked sausage & veggies together with butter. Dried cubed leftover garlic knots in the oven till crisp, made 8 cups. Used Arnold seasoned cubed stuffing mix for the rest. Added more pepper & left out the egg. I stuffed my bird at that point. I added more cubed stuffing & the egg to what was left along with a bit more poultry seasoning. I placed a paper towel under the cover of the crock. It catches the steam so the stuffing doesn't get mushy. Been eating it almost daily since Thanksgiving, it's the best stuffing I've made."

MY REVIEW
chefheidi18 User ID: 8210724 238273
Reviewed Nov. 28, 2015

"This was really good and easy. I feel like I will do this every year!"

MY REVIEW
Rkm123 User ID: 8637939 238126
Reviewed Nov. 26, 2015

"Added more stock off the turkey & buttered the non stick crock pot; doubled the ingredients. Put on low and forgot about it 6 full hours. It was Super Moist Inside and Oh So Crispy on the Top Bottom and Sides! everyone wants to do this now!!!!!"

MY REVIEW
falcohouse1 User ID: 7605088 238073
Reviewed Nov. 25, 2015

"Hello anyone know if I can by just use regular pre seasoned cubed stuffing? Will it be too gummy?"

MY REVIEW
123jeff User ID: 2233846 237223
Reviewed Nov. 12, 2015

"Do you have to add eggs? Sounds great and I want to try it."

MY REVIEW
CherylDee User ID: 7553944 215624
Reviewed Dec. 22, 2014

"I needed A way to cook dressing without tying up the oven and tried this. It turned out great. I did forget to cook the celery and onions before mixing everything and putting into the crockpot and it turned out fine. I used the dried wheat & white bread cubes that come in the bag also. Used 1/2 tsp of sage and everything else as stated. It was very good."

MY REVIEW
clpodol User ID: 3076018 208172
Reviewed Nov. 28, 2014

"Very good. I tripled the recipe to feed over 30 people. Like the idea that it frees up your oven for other food. I would dry the bread cubes in a low oven or leave them sit out over night on a sheet pan the next time I make this. Also, as a previous comment stated, would omit the sage, since the poultry seasoning has plenty of sage in it. I did not use all the sage that the recipe called for, but I feel that there was still little too much in the stuffing."

MY REVIEW
claire521 User ID: 8118828 87044
Reviewed Nov. 23, 2014

"Have not tried this recipe yet but I wanted to give a suggestion for too much liquid...place a tea towel on top of crock pot, place lid on top...this way the steam will absorb into the towel and not the stuffing."

MY REVIEW
Iluvshihtzus User ID: 7720728 87043
Reviewed Nov. 17, 2014

"As a southern gal, I started with a pan of southern cornbread made ahead of time & crumbled. Added a few slices of bread cubed. I use the poultry seasoning but skip the sage. Sage is in poultry seasoning (picky family). If too liquidy, add a can of cream o chicken soup undiluted. The 2 eggs are a MUST to make it set up. I simmer the giblets, neck, skin pieces on stovetop making a rich broth & strain before adding. . Also added the chicken broth. If you have the lift out crock pot (oval is best), you can pop it in the oven @ the end & brown the top. Read max temp your crock pot insert can stand the oven for safety. 350? on broil browns nicely. Wish I'd known this all those yrs I was juggling oven times. Without double ovens, it sure helps!! Thanks for the idea!"

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