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Slow Cooker Stuffing

SUBMITTED BY: Gayle Wagner PHOTO BY: GotRice?

"This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!"

RECIPE RATING:

Read Reviews (547)

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PREP TIME	25 Min
COOK TIME	8 Hrs 55 Min
READY IN	9 Hrs 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

DIRECTIONS

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

FOOTNOTES

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

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REVIEWS

Reviewed on Oct. 29, 2006 by ChefNan

LOVED IT! --yes--I read all 200+ reviews before I made it. The issue with the ammount of broth... MORE

Reviewed on Sep. 21, 2006 by LSKJOLD

Would have added more stars if an option! Awesome recipe. Made this last thanksgiving and my... MORE

Reviewed on Nov. 8, 2003 by GATOR

I think the 4 1/2 c. broth is a misprint. I followed the advice of those who have gone before... MORE

Reviewed on Jan. 2, 2007 by Valerie's Kitchen

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Valerie's Kitchen
Jan. 2, 2007

I was nervous to try this and take the chance my stuffing wouldn't turn out on Thanksgiving but just had to give it a try. I'm so glad I did. It was perfect and so easy. I used about 10 cups of dried, cubed bread from Whole Foods and I also bought a fresh loaf of french bread and added about 3 cups of that. The french bread has a good consistency and you don't have to worry about drying it out ahead. I omitted the mushrooms but followed the recipe otherwise as written but added about 2 tsp. minced garlic to the onion celery mixture and added the spices into this mixture while it was cooking before pouring over bread. DON'T ADD ALL 4-1/2 CUPS CHICKEN BROTH. Just add enough to moisten the bread because you'll be checking on it all day and can add more as needed. I cooked it on high for 30 minutes then switched to low for another 5 hours till we were ready to eat. I stirred about once an hour and added more chicken broth as needed. By the end I had only added about 2-1/2 or 3 cups total. I will definitely use this method again. It's so nice to have one less thing to worry about at the end. When you are mashing potatoes, baking rolls and making gravy the stuffing is sitting in the crock pot ready to go!

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25 users found this review helpful

I was nervous to try this and take the chance my stuffing wouldn't turn out on Thanksgiving... MORE

Reviewed on Sep. 18, 2003 by KRANEY

To die for! I used the entire 4 1/2 cups of broth. Cooked it for about 5 hours, then realized... MORE

Reviewed on Oct. 28, 2003 by WISESHAY

This was incredibly good! Like everyone else, I did have a little trouble with the amount of... MORE

Reviewed on Nov. 14, 2003 by I'm nuts too...

AWESOME!!! If you use your common sense this will NOT turn out soggy. The recipe says 4 1/2... MORE

Reviewed on Nov. 17, 2007 by Sonni

Could this BE any easier? YES! Prepare it the day before the feast AND line your pot with a... MORE

Reviewed on Jun. 16, 2006 by ROOKIE COOKIE

The best part of the meal! I thought I was making enough for left overs but it was all gone. I...

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