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Stuffing from the Slow Cooker

 Stuffing from the Slow Cooker
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
10 ServingsPrep: 30 min. Cook: 3 hours


  • 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 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.