Oh yes 😍🍂 — Crock Pot Stuffing is perfect for holidays or anytime you want that classic savory flavor without heating up the whole kitchen. Moist, flavorful, and hands-off.
Crock Pot Stuffing
Ingredients (6–8 servings)
- 8 cups cubed bread (day-old works best; white, sourdough, or a mix)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 2–3 cloves garlic, minced
- ½ cup unsalted butter
- 2 tsp poultry seasoning
- 1 tsp dried sage (optional)
- Salt & pepper to taste
- 2–3 cups chicken or vegetable broth (adjust for desired moisture)
- 2 large eggs, beaten
- Optional: 1 cup cooked sausage, diced; ½ cup chopped fresh parsley; ½ cup dried cranberries or nuts
Instructions
- Prep veggies
- In a skillet, melt butter over medium heat.
- Sauté onion, celery, and garlic until soft (about 5–7 minutes).
- Mix stuffing
- In a large bowl, combine bread cubes, sautéed vegetables, seasonings, and optional add-ins.
- Stir in beaten eggs and most of the broth, just enough to moisten (reserve extra for later).
- Cook in Crock Pot
- Lightly grease the crock pot.
- Transfer mixture into crock pot.
- Cover and cook:
- Low: 3–4 hours
- High: 1½–2 hours
- If stuffing seems dry, drizzle a bit more broth halfway through.
- Finish & serve
- Optional: uncover last 15 minutes for a slightly crisp top.
- Serve warm.
Tips & Variations 🔥
- Extra flavor: Sauté mushrooms, leeks, or bell peppers with onions/celery.
- Herb mix: Fresh thyme, rosemary, or parsley add brightness.
- Crispier top: After cooking, broil 3–5 minutes in the oven.
- Make ahead: Assemble in crock pot liner the night before; refrigerate and cook next day.
This stuffing is soft, savory, and full of classic flavors—perfect as a side for turkey, chicken, or even pork chops.
I can also give a “dump-and-go” version where you just layer everything in the crock pot and it cooks without pre-sautéing—super easy for busy days. Do you want me to do that?
