Oven real estate is a big deal on Thanksgiving day. Sure, you’ve done everything you can to prep ahead of time, but there’s still plenty to cook day-of! Utilizing your slow cooker is one of the best ways to keep your oven free for the major players like turkey and pie. Keep a few things in mind when making this stuffing and you’ll be cool as a cucumber on the big day.
Sautéing = flavor.
Plenty of slow cooker recipes are just dump and go. This one requires a little extra effort, but it makes a huge difference in the final product. Sautéing the herbs and vegetables in a separate pan allows the flavors to open up and will help them infuse the stuffing. Throwing in raw vegetables will work (you’ll still have to brown any meat separately if you want to use it), but the flavors will be much more subtle than a classic stuffing. Alternatively, you can use an Instant Pot for this recipe: it has a sauté function for the veggies and meat, as well as a slow-cooker setting.
Adding meat is easy.
Big fan of sausage stuffing? Start by browning your favorite sausage in a medium skillet, then remove to a paper towel-lined plate to drain. Use the sausage fat and half the amount of butter called for in the recipe to sauté the rest of your veggies and herbs. This will infuse your stuffing with tons of extra flavor. Not a fan of sausage? Try chopped bacon!
You really can set it and forget it.
Thanksgiving is hectic, we get it! This is the perfect dish to set aside while you prepare everything else. After the 3 hour cook time, switch the pot to the “keep warm” setting—just give it a stir every 30 minutes or so to make sure the bread around the edges doesn’t dry out. If the stuffing is ready hours before dinner time, add you can add up to ¼ cup of broth every few hours to keep things hydrated.
Made this? Let us know how it went in the comment section below!
Editor’s Note: The introduction to this recipe was updated on September 17, 2021 to include more information about the dish.
This is an easy way to make ‘extra’ stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!
Recipe Summary test
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- ¼ cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 ½ teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 4 ½ cups chicken broth, or as needed
- 2 eggs, beaten
- Step 1
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.