- 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
- In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
- 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.
- 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.
Reviews for Stuffing from the Slow Cooker
"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."
"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."
"This was really good and easy. I feel like I will do this every year!"
"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!!!!!"
"Hello anyone know if I can by just use regular pre seasoned cubed stuffing? Will it be too gummy?"
"Do you have to add eggs? Sounds great and I want to try it."
"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."
"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."
"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."
"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!"