Making Crock Pot Stuffing

My favorite traditional stuffing recipe is used in Crock Pot Stuffing, which makes it simple to prepare ahead of time. Serve this stuffing with your Thanksgiving feast of turkey!

I’ve only ever made Crock Pot Stuffing in my slow cooker since I started doing it.

It is not only quick and delectable but it can also be made up to 24 hours ahead of time, making it the ideal side dish for a hectic meal! I try to plan as much as I can both before the feast and on Thanksgiving Day because making a turkey dinner is a significant endeavor (I use this turkey dinner planner to keep everything in order).

Slow cookers and vegetable steamers are lined up on one side of my kitchen when you enter a few hours before that gorgeous turkey comes out of the oven.

I make an effort to prepare all of the sides and accompaniments in advance. I no longer boil my mashed potatoes; instead, I make slow cooker mashed potatoes and, of course, this Crock Pot stuffing.

I also frequently have veggies like carrots and broccoli washed and waiting to be steamed. The only thing I have to do when the turkey is finished cooking makes the gravy while it rests.

I must confess that, even though I always prepare a huge number of dishes for each turkey dinner, such as buns, vegetables, salads, and all that other turkey-related nonsense, the only thing I care about is the stuffing (and gravy).

I’d be content if I had a large platter of stuffing, in all honesty (and I always ALWAYS take seconds of the stuffing).

Best Bread to Stuff with

Any type of bread, including crusts, leftover bagels, and hot dog buns, can be used to produce delectable Crock Pot Stuffing.

You must make sure your bread crumbs or cubes are completely dry before beginning to prepare the perfect stuffing.

Using a mixture of brown and white sandwich bread that I’ve dried myself is my favorite bread to fill. It provides the best flavor and texture, allowing the seasonings and flavor of the celery/onion mixture to truly stand out.

Unseasoned dried bread cubes from the grocery store are my second choice. I like to season my food myself and regulate sodium (and MSG). (I season poultry using homemade seasoning.)

Bread Drying for Stuffing

I dry bread for stuffing in two different ways:

1. Prepare day-old bread: Cube your bread and set it out on the counter for at least 24 hours (stirring occasionally).

2. In the oven, there are dry bread crumbs: heat the oven to 300 degrees. Fresh bread cubes should be spread out evenly and cooked for 25 minutes, stirring halfway through, or until dry. Don’t let your bread toast or brown.

A crucial point regarding adding the broth! Just enough broth, to moisten the cubes, will be added. The amount of broth you use may change by up to a cup or more depending on the type of bread you choose! Because the onions, celery, and other ingredients will also give some moisture to the stuffing, you want to use just enough broth to keep the cubes moist but not mushy.

Cook’s Tip: Don’t give up if you unintentionally add too much liquid and your stuffing is too wet. Add a few handfuls of store-bought croutons or dry bread cubes. Any surplus moisture will be absorbed by them, resulting in the ideal consistency.

While I prefer straightforward basic stuffing, you can easily add anything you desire, such as fresh or dried cranberries, fried mushrooms, or even cooked sausage, if you’re feeling more daring. This simple Crock Pot stuffing will become a staple once you’ve tried it!

1. Melt butter by heating it to a medium temperature. Add salt, black pepper, and poultry spice to taste. Add celery and onions, then stir-fry until tender (do not brown). Complete cooling.
2. Bread cubes should be put in a big bowl. Add parsley and fresh herbs, if used, along with the cooled celery and onion mixture.
3. Just enough chicken broth should be added at a time to moisten and gently whisk. Not all of the broth could be required (see note below). Add eggs and mix.
4. Whenever possible, prepare ahead of time and cover and chill.
5. Well, grease a 5–6 quart slow cooker. Put the stuffing in the slow cooker and simmer for 30 minutes on high. Reduce heat to low and cook for a further 3 to 4 hours, or until thoroughly heated. Stuffing can stay warm if it is finished before your dinner.

Notes

You would need closer to 2 cups of broth if you are using bread cubes that you have dried at home. You would need closer to 3 cups of broth if you are using dried store-bought bread cubes or crumbs.
I garnish my filling with roughly 1 heaping spoonful of fresh herbs.

Nutrition