Crockpot Thanksgiving Stuffing
Crockpot Thanksgiving Stuffing is the perfect recipe to make for saving time and leaves room in your oven for other side dishes during the holidays. I am all about having all of my food cooking and almost done when company arrives.
I want to be able to spend more time engaging with my family and friends, than fussing over food and recipes. Last year I had everything in my crock pots on Thanksgiving and it was such a relaxing day. Check out this post on how to do it —>How To Make Your Thanksgiving Meal In Your Slow Cookers
This is a delicious scratch recipe that doesn’t take too long to make. Simply place dry bread cubes in a large bowl and set aside. Liberally butter the inside of your slow cooker insert and keep at the ready. Melt butter over medium heat until melted and the foaming has subsided, then add the celery and onion and sauté until translucent. Add the herbs and saute until fragrant, about 30 seconds.
Add the sauteed celery, onions, and herbs to the bread cubes, along with the salt, pepper, and 1 1/2 cups of the chicken stock. Toss well, adding more stock if the cubes are still very dry, then pour into the prepared slow cooker, cover, and cook on low for 4-5 hours. When ready to serve, scoop stuffing into a serving bowl and top with additional herbs or fresh parsley, if desired.
When making this slow cooker recipe for stuffing, be sure to grease your crockpot sides well. Otherwise you will have stuffing stuck to the sides and check on it often so it does’t burn. I’ll be making Crockpot Thanksgiving Stuffing recipe this holiday, be sure you do too!
Crockpot Thanksgiving Stuffing
Print Recipe
Ingredients
- 6-8 cups dried bread cubes
- 4 tablespoons butter
- 3 stalks celery finely chopped
- 1 onion finely chopped
- 1 teaspoon dried sage or 3-4 fresh leaves finely minced
- 1 teaspoon dried thyme or the leaves from 3 fresh thyme sprigs
- 1 teaspoon finely chopped fresh or dried rosemary leaves
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 1/2 cups chicken or turkey stock
Instructions
- Place dry bread cubes in a large bowl and set aside.
- Liberally butter the inside of your slow cooker insert and keep at the ready.
- Melt butter over medium heat until melted and the foaming has subsided, then add the celery and onion and sauté until translucent.
- Add the herbs and saute until fragrant, about 30 seconds.
- Add the sauteed celery, onions, and herbs to the bread cubes, along with the salt, pepper, and 1 1/2 cups of the chicken stock.
- Toss well, adding more stock if the cubes are still very dry, then pour into the prepared slow cooker, cover, and cook on low for 4-5 hours.
- When ready to serve, scoop stuffing into a serving bowl and top with additional herbs or fresh parsley, if desired.
More Thanksgiving Side Dish Recipes You May Enjoy:
Crockpot Sweet Potato Casserole
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
