Slow Cooker Stuffing
This slow cooker stuffing recipe is your holiday season secret weapon, combining dry bread cubes with sautéed celery and onion, melted butter, and warming herbs to create a perfectly moist side dish that frees up precious oven space.
Equipment
- 6-quart slow cooker - A 5-quart will work but may be a tight fit
- Large skillet or sauté pan - 12 inch / 30cm recommended
- Large mixing bowl - 5 to 6 quart capacity
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Slow cooker liner or cooking spray - to prevent sticking
- Small mixing bowl - for whisking eggs and broth
- Baking sheet - if drying bread cubes in the oven
Ingredients
- 14 cups dried bread cubes - about 1.5 lbs or 680g; white, wheat, or a mix
- 1 cup unsalted butter - 225g, divided
- 2 cups celery - 240g, diced, about 4 to 5 stalks
- 2 cups yellow onion - 300g, diced, about 2 medium onions
- 3 cups low-sodium chicken broth - 720ml; up to 4 cups or 960ml total
- 2 large eggs - lightly beaten
- 2 teaspoons poultry seasoning
- 1.5 teaspoons rubbed dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh flat-leaf parsley - roughly chopped, optional for garnish
Instructions
- If making your own bread cubes, cut 1 to 1.5 pounds of bread into 3/4-inch cubes and dry them overnight at room temperature or in a 275°F oven for 45-55 minutes. Measure out 14 cups of dried cubes and set aside.
- Wash and dice the celery into 1/4-inch pieces. Peel and dice the onions to a similar size. You need 2 cups of each.
- Melt 3/4 cup of butter in a large skillet over medium-high heat. Add the diced celery and onion and cook for 5-7 minutes until softened and translucent. Remove from heat and cool slightly.
- Place the dried bread cubes in a large bowl. Sprinkle with poultry seasoning, rubbed sage, salt, and pepper, and toss gently to distribute the seasoning evenly.
- Pour the sautéed vegetables and butter over the seasoned bread cubes and toss to combine. Whisk together 3 cups of chicken broth and the eggs, then pour slowly over the bread mixture, tossing as you go. Add up to 1 additional cup of broth if the mixture feels dry.
- Spray the inside of a 6-quart slow cooker with cooking spray or line with a slow cooker liner. Dot the bottom with some of the remaining butter, then spoon in the stuffing mixture without compacting it.
- Dot the remaining butter over the top of the stuffing, cover, and cook on HIGH for 30 minutes, then reduce to LOW and cook for 3-4 additional hours. Avoid lifting the lid during cooking.
- Carefully remove the lid and check that the stuffing is set and an internal thermometer reads 160°F. Adjust seasoning if needed, garnish with fresh parsley, and serve directly from the slow cooker kept on WARM.
Notes
- Dry your bread properly: The most common reason stuffing turns gummy is using bread that isn't dry enough. Whether you use store-bought stuffing cubes or make your own, the bread must be thoroughly dried before adding any liquid.
- Don't skip the sauté step: Cooking the celery and onion in butter before adding them to the stuffing builds a deeper, more complex flavor base. Raw vegetables added directly to the slow cooker won't give you the same result.
- Add broth gradually: Start with 3 cups and add more only if the mixture seems dry. Different breads absorb liquid at different rates, so always adjust as you go rather than adding all the broth at once.
- Resist the urge to stir: Opening the lid and stirring frequently releases steam and disrupts the cooking process. Let the slow cooker do its work.
- Use a slow cooker liner: This makes cleanup effortless and prevents any burnt-on bits from forming at the bottom of the insert.
- Start on HIGH then switch to LOW: The 30-minute HIGH heat burst helps get the stuffing up to temperature quickly, and then the LOW setting finishes it off gently for that moist, evenly cooked texture.
- Make it ahead: You can assemble the stuffing the evening before, store it covered in the refrigerator, and then place it in the slow cooker insert in the morning. Add 30 extra minutes to the cooking time if starting from cold.
- Sausage variation: Brown 1 pound of Italian or breakfast sausage in a skillet, drain the fat, and stir it into the bread cube mixture before transferring to the slow cooker for a heartier version.
- Apple and sage variation: Add 2 cups of peeled, diced Granny Smith apple to the sautéed celery and onion for a sweet-tart note that works beautifully with the sage.
- Storage: Leftover stuffing keeps in the refrigerator for 3-4 days or can be frozen for up to 3 months. Reheat with a splash of broth to restore moisture.