Stuffing from the Slow Cooker Recipe
- 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
- 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.
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.
Reviews for Stuffing from the Slow Cooker
"I couldn't find the bags of cubed white and wheat bread in the store so I used Pepperidge Farm Herb Seasoned stuffing. Because this was already seasoned, I didn't add poultry seasoning, salt, pepper or sage. I also added more than one can of broth. I cooked on low in the crock pot for about 2 1/2 hours and then moved the setting to warm for another hour or two. The one thing I forgot to do was use the cooking spray, so cleanup was a bit of a challenge. Over all, the stuffing was very good and was moist. Would definitely make again!"
"I have made a similar recipe for years, but with one added ingredient. I buy turkey thighs, a package of maybe 2, and place them over the top of the dressing while it cooks. The thighs are done at the end of the cooking time, and the dressing tastes like it just came out of the bird. You could remove the thighs and pop the lift-out dish and brown in oven at the end, if you so desired."
"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!"
"a little too much liquid, but taste was fantastic"
"Excellent but I did use bread crumb stuffing in the bag."
"Had this for Thanksgiving and everyone liked it better than in the bird or baked in the oven. It is a keeper. I doubled it because it is the most popular dish here. I never add egg because my southern Mom didn't, it holds together great."
"This was a hit for my family. It will probably be our new go to stuffing recipe. Only request my hubby said was that it was too "spicy"...so I may try toning down the sage a bit next time."
"Very good; I doubled the onion and celery and enjoyed it that way. 2 eggs worked out well instead of egg substitute. I dried out the whole-wheat bread in the oven on a low heat (not really toasting it) ahead of time, and I'm glad I did that. It was extremely soft even so. I expect that baking it in the oven would make it crisp up a bit. easy and enjoyed by all."
"I'm allergic to egg so I made it without and added 1/2cup more liquid - it was delicious."
"I made this last year and am making again. This was great tasting. and what I call a very ¨forgiving" recipe. No matter what I did wrong, it worked out well!"
"A little bland and a 'gummy' consistency. Added crumbled mild sausage for texture and a little 'something' extra."
"I agree with everyone's comments on how great it is with freeing up oven space! I have added 1/2 lb sliced and cooked bacon to the stuffing for additional flavor during the holidays."
"If you didn't add the egg, is there any reason you couldn't use this as stuffing for the bird? I'm desperately trying to find a substitute fot 'Kellogg's Crouton & Stuffing Mix' that i grew up on because it has been discontinued!"
"This sounds great & I intend to make it this Thanksgiving. I needed to print out the recipe & would appreciate Taste of Homes people eliminating the ad on the right side of the recipe, it takes up so much of the colored ink & I definately do need the ad printed with every single recipe. Please make all the recipes, printer friendly, as all other web sites do, by eliminating the ad - PLEASE!"
"I toasted the bread like the previous reviewer suggested. First time making homemade stuffing- very impressed!"
"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!"
"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!"
"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."
"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!"
"I must have done something wrong, though I measured and followed directions. Stuffing was mushy; we threw it out."
"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."
"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."
"Great recipe, and it makes the Thanksgiving meal prep that much easier."
"This is an amazing recipe. My family prefers it over stuffing that is cooked in the bird. It is much much easier on the stomach and has a reasonable fat content too. This is now the ONLY stuffing recipe I make. Thanks for sharing."
"very easy, I added in dried cranberries and pecans from another recipe, turned out great, might need a bit more liquid, used orange juice from another recipe also."
"Flavorful and simple. It was nice to have more of the stove/oven free on Thanksgiving. The bottom of our stuffing was crispy not sure how to prevent this. Otherwise great fallback for guests that don't like unique flavors (nuts, cranberry, apple, etc) in their stuffing."
"This sounds very good. Can you double it is a 5 qt slow cooker?"
"This is so good! I've been searching for a good recipe for stuffing. The amount you get back out of the turkey just isn't enough when everyone loves it so much! Thank you for sharing this wonderful "helper"!"
"It was very good, and convenient too. Making it in the crock pot kept the oven free for other things!"
"Was wondering if the stuffing is too moist? We like stuffing to be a bit crusty and was wondering how that would happen in a slow cooker."
"I've doubled it with no problem. Family loved it. The best stuffing we ever had!"
"can you double this recipe if you use a 5 qt slow cooker?"