Slow Cooker Stuffing
Slow Cooker Stuffing is an easy, buttery side dish made with dried bread cubes, tender vegetables, and fresh herbs. Let your slow cooker do the work while you get the rest of your holiday meal ready!
Servings: 10 people
Calories: 327kcal
Ingredients
- 12 cups (about 18 ounces) white bread cubes, dried
- 1 cup (2 sticks / 227 g) unsalted butter
- 2 cups yellow onion, diced
- 2 cups celery, diced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup fresh parsley, chopped
- 2 to 3 cups chicken broth, as needed
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
Dry the Bread
- If the bread cubes are already stale and dry, skip this step. Otherwise, preheat the oven to 300°F.
- Spread the bread cubes in an even layer on one or two large baking sheets.
- Bake for 20 to 30 minutes, stirring every 10 minutes, until the bread is dry throughout but not deeply browned. Let cool completely.
Cook the Vegetables
- In a large skillet over medium heat, melt the butter. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened but not browned.
- Add the sage and thyme and cook for 1 minute, stirring frequently. Remove from the heat and stir in the parsley.
Combine Stuffing
- Place the dried bread cubes in a very large bowl. Pour the butter and vegetable mixture over the bread, including all the melted butter. Add the salt and pepper, then gently toss to coat.
- Gradually pour in 2 cups of chicken broth, tossing gently as you go. Let the mixture sit for 2 to 3 minutes to allow the bread to absorb the broth. The bread should be moist and softened, but not wet or mushy.
- If any pieces still feel dry or firm, add more broth ¼ cup at a time, tossing gently after each addition. You may need up to 3 cups total, but do not add it all at once.
Slow Cook the Stuffing
- Lightly grease a 6-quart slow cooker. Transfer the stuffing to the slow cooker and spread it evenly without pressing it down. Cover and cook on HIGH for 30 minutes.
- Reduce the heat to LOW and cook for another 3 to 4 hours, or until the stuffing is hot throughout and reaches 165°F in the center. Begin checking after about 2 ½ to 3 hours on LOW, since slow cookers vary and the stuffing can dry out if overcooked.
- For a slightly drier surface, remove the lid during the final 20 to 30 minutes of cooking.
- Serve the stuffing immediately, or keep it covered on the WARM setting until ready to serve.
Notes
Thanksgiving Timing (For a 4 PM Dinner): If needed, dry the bread cubes around 11 AM. Prepare the vegetable mixture and assemble the stuffing around noon. Cook on HIGH for 30 minutes, then on LOW for 3 to 4 hours. Begin checking around 3:15 PM and switch to WARM once the stuffing reaches 165°F.
Make Ahead (Day Before): Dry the bread cubes, if needed, and store them in an airtight container at room temperature once cooled. Cook the butter, vegetables, and herbs, then cool and refrigerate the mixture separately. On Thanksgiving Day, reheat the butter mixture, combine it with the bread, seasonings, and broth, and cook as directed.
Nutrition
Serving: 1portion | Calories: 327kcal