Slow Cooker Stuffing Recipe

LOVED IT! --yes--I read all 200+ reviews before I made it. The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.

I used a food processor for the onions & celery as my family likes the flavor, but not big chunks--also saved a lot of time. No mushrooms. One bag of Target dry bread cubes was the perfect amount. I used fresh rosemary instead of marjoram. I also added garlic, just cause I love garlic! Added one lb. of cooked sausage (that's what really "made" the recipe!). Only use enough broth to moisten. Stir every hour and add no/low sodium broth as needed. Only cook for 4 hours. Other than overcooking it a bit, it was delicious. I love that it cooks in the crock pot which frees up oven space. I've never made stuffing before. It was super easy and a hit--already requested for next year!

Revision Made this a number of times. I don't need Thanksgiving or Christmas or any holiday to make stuffing. This recipe goes great with turkey, pork, chicken or just about anything! I use the full recipe as listed (I halve the salt) and have discovered that the bread cubes really determine the real quality of the stuffing. I first used Pepperidge Farms Sage and Onion mix (which was good), then a number of different kinds of bread mixed together, and finally Chicago bread from Publix (best in my opinion). I slice it, cube it, and let it dry in the oven (no heat) for a few days. I do add all of the spices plus a pinch of caraway seeds and 2 cloves of minced garlic (at the end of the sauteeing) to the skillet with onions, celery, and parsley to allow the spices to bloom. Everything else is the same: stirring every hour (lightly so as not to mush), dish towel to absorb moisture, watching the amount of broth, starting on the high setting, etc. Four hours on low is plenty. I have forgotten the eggs on occasion and don't use mushrooms. I vacuum seal and freeze the leftovers (I'm cooking for 1) in single serving portions (1 cup) and have multiple meals in the future. Wonderful recipe! Additional comment: For turkey stuffing, add 3-4 T. drippings (with fat, it's flavor) to stuffing and lightly stir to mix. Do not compress, it can get mushy.

Delicious, and first time I've made excellent dressing. (I've had 2 fails in the distant past). This recipe was easy to follow. I made a half batch and followed the recipe aside from the addition of 1/2 of a diced Honey Crisp apple (which I would repeat). Because I made just a half batch, it needed just 2 hours on low (after the initial 45 mins on high). In the final hour, I also folded in some diced up cooked turkey and made it a one-pot meal. Next time I'll add oysters. Then breakfast sausage. Maybe some cranberries or almonds. Hmmm. (Note: Regarding the 7c. dried bread cubes, I used half Dark Brown Steakhouse-type (dense) bread, and half Sweet Hawaiian-type rolls. And I would suggest that to others.) A few weeks after the above review, I have an addendum: Since I had such a success with this delicious recipe a few weeks ago, I decided to try additional ingredients. The Sage Breakfast Sausage was a hit as was the addition of 1-2 cups of fresh uncooked cranberries to go along with the Honey Crisp apple. I may change up the proteins from time to time, but I will never make this dressing without the apple and the cranberries as it added great flavor. Additionally, if you wish for a dressing/stuffing that is a little less moist, once it comes out of the slow cooker put it in a shallow dish and into a hot oven (375 for 15-20 mins) till the top crisps a bit and it dries out somewhat. Watch that it doesn't burn. So yummy.

Super easy prep and great taste! Read lots of the reviews and followed the suggestions. I had 15 cups of home made bread crumbs and only needed two cups of broth. I skipped the mushrooms. Used two tablespoons of dried poultry seasoning. The seasoning contained parsley, rosemary, celery seed, sage, savory, marjoram, black pepper, onion (there are recipes on this site for home made poultry seasoning). Added 1 1/2 teaspoon of salt. Used two eggs. Used one loaf Pepperidge Farm Farmhouse® Hearty White Bread and one loaf Private Selection (Kroger) Sweet Hawaiian Bread. Roasted at 240 for about 30 minutes. Check after 20. Did on low for four hours. Mixed it once an hour so the edges would not burn. Everyone raved about the taste. Completely gone and people wanted more. Since I had the premade poultry seasoning it was really simple and quick to prepare. Great to get it out of the way and be able to tend to other items.

I read quite a few reviews and took the advice of not using as much broth. I actually didn't measure the broth but added throughout the cooking as needed. Also, I used a tea towel to absorb the condensation so the stuffing didn't get to mushy. I stirred the stuffing and switched out the tea towel every hour. (only used two towels as one dried while the other was absorbing). I dried my own bread crumbs for a few days, which I think makes a difference. You really can tweak this recipes to your own liking. By adding ingredients or omitting to suit your own tastes. I used less poultry seasoning and added pork sausage, shredded carrots and turkey drippings. Everyone loved it!!

It’s a great way to make stuffing and I will definitely do it this way again. I took the suggestion of the towel under the lid, which makes sense because you don’t want that extra liquid dripping into your stuffing. I could only find the hard seasoned cubed bread crumbs, so I cut back on the sage, thyme and salt. I took the suggestions of only starting with half the broth. I checked it after two hours to stir and added more broth as needed. After that I checked hourly, stirring and adding more broth the longer it cooked. Mine was perfect after 4-5 hours. I wouldn’t recommend cooking it longer, it will just make it cook down and intensify your seasoning. I found this out the hard way after having to keep it warm for an additional 2 hours unexpectedly. Overall great recipe.

I always do an "In-bird" Oyster and Chestnut stuffing for Thanksgiving, and it incorporates the same ingredients of this one. My only change - I used my instant pot to sauté everything. Once everything was fully incorporated, I set it to "Slow cooker" mode, low for 5 hrs. Oh Snap! it was sooooo darn good and the boys (spouse, uncle, and nephews) want it in place of the store-bought for our once-a-month family dinner. Thanks for posting!! ps.... once fully cooked, I sautéed the bottom and inverted into a bowl for the crunchies!!

OMG !!!! This recipe was DELICIOUS and has FINALLY freed up my stove burners for Thanksgiving dinner, as well as makes the stuffing in advance so that I can enjoy the Holidays socializing with my guests drinking a glass of wine before dinner (rather than making last-minute stuffing)!! I simplified the recipe even more,,,,, I put 1 and 1/2 cubes of butter (6 oz) into a skillet and melted it on low; I added one cup of chopped celery and one cup of diced onions and simmered them until the onions became translucent in color. Dump the butter, celery, and onions into a greased slow cooker. Add one 12 oz box of Mrs. Cubbison's Traditional Stuffing Bread Mix into the slow cooker and lightly toss until all of the butter, onions, and celery are mixed and absorbed. Then add a third of a can of Swanson's Chicken Broth (14.5 oz can) over the mixture and stir until just barely moist (with no liquid standing on the bottom of the crock pot). Lightly whip 1 - 2 eggs, and pour over stuffing. Mix until moist. Cook on low (or "slow cook") for 4 hours, adding a drizzle or so more chicken broth every hour as needed to get the right moist consistency. This was the HIT of Thanksgiving and everyone went back for seconds and third helpings !!!! This recipe is a life saver !!!!!! (I ended up using a total of about 12 oz of the can of 14.5 oz can of chicken broth after adding some each hour of cooking),,,,, just be certain NOT to put the whole can in at the beginning of the recipe because you

This is so delicious and easy, used half sourdough and half white italian style bread, made it so tasty and chewy - not mush. Only used 3.5 cups of stock, cooked about 5 hrs and took the lid off for the last hr to dry out a bit. Added an apple and dried cranberries, lots of fresh herbs (sage, thyme and rosemary) rather than dried.

My guests raved about this! Did as another reviewer recommended and only started with 2 cups of stock and it was perfect. Only recommendation I’d make is in my case it was in the crockpot quite awhile and did have some burning on the bottom despite stirring frequently. Some people actually really liked that part, but next time I notice it sticking at the bottom I’ll add another 1/4 to 1/2 cup of broth an hour before serving. Great recipe!

Tried it for the first time — nailed it.

Made this for the first time at Thanksgiving. This is the best recipe. My whole family commented how good it was. This is now a family tradition going forward.

Cut the liquid by half and add a cup at a time. Otherwise delicious

I made this two days in a row. It was delicious both times. I used the spices I had, which is most of them. I did think the butter could be cut, so the second time I used only one stick. It was still delicious. I foil-lined my crock as I read in a comment, maybe not even for this recipe, and it really helped. Some stuffing sticks to the foil but at least I wasn't scraping the crock out or soaking it! Going to keep this one.

Used 1 stick of butter instead of two. Had no marjoram or thyme - had to substitute a little italian seasoning and additional poultry seasoning. Used 2 cups or less of chicken stock to get the consistency I wanted. It turned out great! Loved the consistency - will try it again with the suggested seasonings!

My whole family enjoyed it.

Absolutely delicious and foolproof.

This Stuffing has been our staple on Thanksgiving! I tweak it to our family liking and have been using this receipt for at least 10yrs. What I do is I OMIT Mushrooms! And Everything else is like recipe except I make about 4boxes of Jiffy Cornbread 2 days before and I incorporate that with the seasons dry cubed store bought stuffing. Which in turn means slightly less broth! My kids love it and always want more! I like this goes in slow cooker. Just monitor fluid so doesn’t over toast on some edges.

OMG! This was amazing and so easy! My fiance loved it!