crock pot stuffing

Easy stuffing made from scratch and cooked to perfection in your slow cooker.

CROCK POT STUFFING

butter

black pepper

salt

poultry seasoning (store bought or homemade)

onions

celery (chopped)

white bread

brown bread

parsley

herbs sage, rosemary (optional))

chicken broth

eggs

Heat butter over medium heat until melted.  Stir in poultry seasoning, black pepper and salt to taste. Add celery &amp; onions and cook until softened (do not brown). Cool completely.

Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.

Add chicken broth a little bit at a time just to moisten and gently stir.  You may not need all of the broth (see note below). Stir in eggs.

Cover and refrigerate overnight if making ahead of time.

Grease a 5-6 qt slow cooker well.  Place stuffing in the slow cooker and turn onto high for 30 minutes.  Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through.  If stuffing is done before your meal is ready it can remain on warm.

Utilizing your slow-cooker is one of the best ways to keep your oven un-cluttered. Here's how to make a delicious slow cooker stuffing, and a few things in mind when preparing this stuffing recipe.

Slow-Cooker Stuffing

Cooking spray, for Crock-Pot

c. (1 stick) butter

celery,

onion,

thyme leaves

eggs,

kosher salt

tbsp. parsley, finely chopped, plus more for garnish

Such an awesome recipe!  I ad ground up sausage to it and it’s amazing!! I get tons of compliments on it.

I made this using turkey broth instead of chicken broth and it was very good.  Only one change I will make in the future is to cook it on low for only 3 hrs. stirring half way through.  Four hours was too long for my Ninja slow cooker even on low.   It is still a great space and time saver while you are fixing your other Thanksgiving menu items.  Will use this recipe again!

https://streaming.hearstdigitalstudios.com/b7b91897-5c15-4f76-a00e-eb9c4ae2df3d/video_rover_16x9_1080p_hd_1542647442_36343.mp4

Save space and make your stuffing in a slow cooker!

Thanksgiving Hack Alert! Crock-Pot Stuffing Will Save You Space And Time

This Stuffing Casserole with sausage and green beans can be made up to 3 days ahead of time and baked in the oven or heated in the Crock Pot!

Stuffing Casserole

lb. ground sausage (see Note 1)

Tablespoons butter (preferably unsalted)

onion

green beans (see Note 2)

celery (diced)

garlic (minced)

Salt/Pepper (to taste)

chicken broth (see Note 3)

condensed cream of chicken soup

sour cream

cranberries

stuffing mix (equal to 8 cups)

crispy fried onions

parsley (to garnish)

Preheat oven to 350 degrees F.

Brown the sausage in a large pan (at least 10”) over medium heat.

Remove the sausage and melt 4 Tablespoons butter.

Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.

Add the garlic, salt, and pepper. Cook for an additional minute.

Add the chicken broth.

Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.

Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.

Add the sausage back to the pan along with the stuffing and stir until well-combined.

Add to a lightly greased casserole dish. (At least 13” x 9”)

Bake, covered, for 1 hour.

Remove cover and bake for 5 additional minutes to brown the top.

Add the crispy fried onions and bake for 5 additional minutes.

Top with fresh parsley and serve!

Oven Method

Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)

Combine the sausage with remaining uncooked stuffing ingredients.

Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.

Cook on low heat for 6-7 hours or on high for 4 hours.

Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.

Crock Pot Method

This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.

You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.

Make Ahead Method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614972404/i7qabQfmd.mp4

This Stuffing Casserole with sausage and green beans is an easy make-ahead recipe that can be prepared 3 days ahead of time and baked in the oven or heated in the Crock Pot!

Making crock pot stuffing is a hassle-free way to prepare a classic holiday side dish. This method infuses all the flavors together, resulting in a moist and incredibly flavorful stuffing that never fails to impress my guests.

Crock Pot Stuffing

french loaf (or sourdough loaf)

unsalted butter (or olive oil)

red onion (¼" dice)

celery (¼" dice)

garlic

sage

thyme

rosemary

½ teaspoon kosher salt

garlic powder

unsalted vegetable broth (or stock)

Cut the Bread – Cut the bread into ¾-inch cubes. There should be about 16 cups.

Toast the Bread – Set the oven rack to the lower and upper-middle positions. Heat to 350ºF (177ºC).Spread the cubes in a single layer on two large sheet pans. Toast in the oven until the edges are dry and crisp, about 10 minutes, gently stirring after 5 minutes. Cool completely on the sheet pan while cooking the aromatics. The bread will completely dry out.

Saute Vegetables and Herbs – Heat a large 12-inch skillet over medium heat. Melt the butter in the pan. Add onions and celery, and saute until tender, 5 to 6 minutes. Add garlic, and saute until fragrant, 30 seconds. Add sage, rosemary, thyme, salt, and pepper, stir and cook for 30 seconds.

Combine Bread &amp; Aromatics – Lightly grease a 6-quart slow cooker with cooking spray or vegetable oil. Add 12 cups of toasted bread, the sauteed vegetable mixture, parsley, and garlic powder. Gently stir to combine.

Soak the Bread – Whisk together the eggs and vegetable broth. Pour the liquid evenly over the bread and gently stir to combine. The bread should soak up the liquid. Evenly spread out the stuffing.

Cook the Stuffing – Cover and cook on high setting for 30 minutes. Reduce the heat to the low setting and cook for 2 1/2 to 3 1/2 hours. The internal temperature should reach at least 144ºF (62ºC) on a thermometer. If not serving immediately, keep the stuffing in the warm setting.

Looks delicious, can’t wait to make it!

https://www.youtube.com/watch?v=duZRZpK3c7I

Learn how to make delicious and easy crock pot stuffing that is sure to be a hit at your next holiday gathering.
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Using food science to make delicious meals for you.

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

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This Crockpot Stuffing is Slow-Cooked Perfection in Every Bite!

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Slow-Cooker Stuffing

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Crock Pot Stuffing

Top 4 crock pot stuffing recipes from across the web

The most viewed crock pot stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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CROCK POT STUFFING

Slow-Cooker Stuffing

Stuffing Casserole

Crock Pot Stuffing

The most viewed crock pot stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine