Traditional Crock Pot Stuffing

Crockpot Stuffing

 Kristina Vanni

  • Total: 3 hrs 10 mins
  • Prep: 10 mins
  • Cook: 3 hrs
  • Servings: 12 servings
Nutritional Guidelines (per serving)
286 Calories
22g Fat
8g Carbs
14g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 286
% Daily Value*
Total Fat 22g 29%
Saturated Fat 12g 58%
Cholesterol 110mg 37%
Sodium 170mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Protein 14g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this easy traditional crock pot stuffing recipe in your slow cooker to help save time and effort on Thanksgiving day. There's no better way to make this classic recipe without the muss and fuss of stuffing the turkey. Also, using your crock pot is an excellent way to make a batch of traditional stuffing without having to utilize valuable oven space on the big day.

This is a one-pot side dish because everything is prepared right inside the slow cooker. The vegetables are sauteed in some butter, then tossed with bread cubes, broth and eggs, and traditional Thanksgiving herbs and spices. After that, you simply close the lid and let the magic happen. Use the "Keep Warm" setting on the crock pot after the stuffing has cooked completely to enjoy warm and delicious stuffing even when you go back for seconds and thirds.

To cut down on some of the prep work on Thanksgiving day, you can saute the vegetables and stir in the bread cubes and spices the night before. Then cover and store the crock pot insert in the refrigerator until the next day. On the big day all you have to do is whisk together the broth and eggs and toss everything together. It is a fix it and forget it side dish that is a great choice when you are juggling so many Thanksgiving recipes. Leftover stuffing should be kept in an airtight container in the refrigerator and enjoyed within three days. It doesn't freeze well, but that's ok. Enjoying the leftovers after Thanksgiving is all part of the holiday season!

1:18

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Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 12 cups cubed day-old crusty bread
  • 1 teaspoon marjoram
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14-1/2 ounce) can chicken broth or vegetable broth
  • 2 large eggs
  • 1/4 cup chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

    Crockpot Stuffing
     Kristina Vanni
  2. Turn the slow cooker to the sauté setting. Cook the onion and celery in the butter until the vegetables are tender, about 5 minutes. Once the vegetables are cooked. Turn off the slow cooker while preparing the next steps.

    (If your slow cooker does not have a sauté setting, the vegetables can be sautéed on the stovetop and then transferred to the slow cooker.)

    Crockpot Stuffing
     Kristina Vanni
  3. Add the bread cubes, marjoram, rubbed sage, dried thyme, salt, and pepper. Toss to combine with the onion mixture.

    Crockpot Stuffing
     Kristina Vanni
  4. In a medium bowl, whisk together the broth and eggs.

    Crockpot Stuffing
     Kristina Vanni
  5. Pour over the bread mixture and toss to coat. Cover and turn the slow cooker to low. Cook for 3 hours or until an instant-read thermometer reads 160 degrees F.

    Crockpot Stuffing
     Kristina Vanni
  6. When ready to serve, sprinkle with chopped fresh parsley.

    Crockpot Stuffing
     Kristina Vanni
  7. Enjoy!