Slow Cooker Stuffing

A while back, I lucked into this slow cooker stuffing when I was scrambling for extra oven room on Thanksgiving. Now, it's the one thing we look forward to every year. It turns out super moist inside with those crunchy bits on the edges that everybody tries to claim. Best part, it takes care of itself so you can handle everything else on your holiday table.

Unbeatable Holiday Must-Have

Cooking for forty years has taught me this stuffing is simply the best. The crockpot makes every bite extra flavorful and the texture is something boxed ones just can't do. My kitchen might be wrecked with dishes but at least I never worry about this turning out right.

What to Grab at the Store

• 2 big onions: Sweet ones are great but any regular onion will do just fine.
• 2 big eggs: They help everything stick together nicely.
• 1 bunch fresh parsley: Gives a burst of freshness.
• Fresh thyme sprigs: If you're out, go for dried instead.
• 4 celery stalks plus leaves: The leaves add a flavor punch—don’t skip them.
• 1 cup real butter: Skip margarine, trust me, you need that rich flavor.
• 16 oz mushrooms: I usually grab the pre-sliced kind to make things easier.
• 1 tbsp rubbed sage: This will make your whole place smell awesome.
• 2 tbsp poultry seasoning: You can't get that classic taste without it.
• 1 tsp black pepper: Grind it yourself if you can.
• 1 tbsp kosher salt: Any salt works, but kosher has the best flavor.
• 4 cups chicken stock: Got homemade? Awesome. If not, boxed is a lifesaver.
• 2 bags bread cubes: I go with Pepperidge Farm but any mix you like will work.

How to Make It

Let the slow cooker take over

Scoop the whole mix into your crockpot. Set it to high for 4 hours, or go low for 8 to take your time. When you want those crunchy edges, stir it in the final hour and keep the lid a bit open.

Add the broth and eggs

Pour in chicken stock and the eggs you beat up. Mix carefully—enough to coat everything but not so much it turns to mush.

Bring it all together

Get your biggest bowl and toss in the bread cubes plus all the spices. Add those buttery veggies and mix it real well.

Start by cooking veggies

Melt the butter in your largest pan on medium. Toss in onions, celery, and mushrooms. Let them cook till onions get see-through and mushrooms are soft and juicy.

Make It Your Style

Some days I cut up my own bread and toast it in the oven till it's dry. Fresh sage from the backyard gives everything a fresh kick. Stay away from canned mushrooms—they always taste funny. A good stir at the end means you get extra crispiness in every bite.

Leftover Tips

Stick any extra in a sealed container and it'll hang out in your fridge for four days easy. Want to keep it longer? Freeze it for three months and you're good. I like throwing leftovers into a breakfast bake or frying some up with an egg on top.

Tasty Combos

This stuffing is amazing next to roast turkey, tangy cranberry sauce, and some green beans. Honestly, I make it with roast chicken on regular Sundays too. The folks here ask for it all the time—not just at the holidays.

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Frequently Asked Questions

→ Why should I pick fresh mushrooms over canned ones?

Fresh mushrooms taste and feel better, whereas canned ones might bring an odd metallic bite.

→ How can I make the edges crunchy?

Keep the lid off during the last hour and stir it now and then. This dries it out a bit and crisps the edges.

→ Can I substitute dried herbs for fresh ones?

Sure, just use about a third of the amount since dried herbs are stronger. Fresh ones taste brighter though.

→ Why shouldn’t I pack the stuffing tightly in the slow cooker?

More space lets the heat move around better, giving you the right texture. Stuffing packed in too tightly can end up soggy.

→ Can I prep this in advance?

You can prep it early, but for the best results, mix and cook it right before eating to keep the texture perfect.