- 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 forStuffing from the Slow Cooker
"very good! I lay chix wings all over the top to get the wonderful flavoring all through the dressing. Remove them before placing the insert under the broiler to crisp the top before serving. Remove the small amount of meat from the wings, chop and put in the finished gravy before serving. Wow! What a treat"
"Brilliant idea for stuffing in a crockpot! This recipe is so good. It reminded me of my German grandma's stuffing; she always used eggs & sage. It went together easily. I had no issues with moistness or dryness. Flavor was good. Next time (there will be many more next times) I will omit poultry seasoning since family doesn't like it; I'll keep the sage & pepper & only use 1/2 tsp. salt. Donald, thanks for sharing. I wish I had had this recipe 25 years ago!"
"This stuffing was amazing! it tasted like my moms...I didn't use eggs in mine. It was moist & delicious. Sure saved on valuable oven space I didn't have."
"how do you share"
"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!"