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Easy Crockpot Stuffing Recipe
Ash Tyrrell

Easy Crockpot Stuffing Recipe

I still remember the first year I decided to free up my oven on Thanksgiving by making stuffing in the crockpot, and honestly, I never looked back. I was so worried it would turn out mushy, but it came out buttery, fluffy, and full of herby flavor, just like the oven version I grew up eating.
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Total Time 4 hours 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 12 cups dried bread cubes – day-old or oven-dried bread holds its shape better than fresh soft bread
  • 1 cup unsalted butter divided – gives the stuffing its rich, classic flavor, so don't skimp here
  • 1 large yellow onion diced – adds natural sweetness as it softens in the butter
  • 3 celery stalks diced – brings that traditional stuffing crunch and earthy flavor
  • 2 cloves garlic minced – a small addition that rounds out the savory base
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried) – the herb that makes stuffing taste like stuffing
  • 1 teaspoon dried thyme – adds a subtle woodsy warmth to the mix
  • 1 teaspoon dried rosemary crushed – use crushed, not whole sprigs, so it blends evenly
  • 1/4 cup fresh parsley chopped – brightens the whole dish right before serving
  • 3 to 3 1/2 cups chicken or vegetable broth – the key to moist never-dry stuffing
  • 2 large eggs beaten – helps bind everything together for that classic stuffing texture
  • Salt and black pepper to taste – always taste your broth first since it can already be salty

Method
 

  1. If your bread is not already stale, spread the cubes on a baking sheet and toast them at 300°F for about 15 minutes. I do this step a day ahead whenever I can, since slightly dried bread soaks up the broth without turning into mush. Fresh, soft bread is the number one reason stuffing comes out soggy, so don't skip this part.
  2. In a large skillet, melt the butter over medium heat, then add the onion and celery. I let them cook for about 8 minutes, stirring occasionally, until they turn soft and slightly golden. Add the garlic during the last minute so it doesn't burn, then stir in the sage, thyme, and rosemary to toast the herbs briefly.
  3. Place your dried bread cubes in a very large mixing bowl, then pour the buttery vegetable mixture over the top. In a separate bowl, whisk the broth with the beaten eggs, then pour that over the bread as well. I gently toss everything together until every cube is moistened but not falling apart.
  4. Lightly grease your crockpot insert, then spoon the stuffing mixture in and spread it out evenly. I like to press it down just slightly so it cooks evenly, but I don't pack it too tight since the stuffing needs room to steam properly.
  5. Cover and cook on low for about 4 hours, or until the top looks set and the edges turn golden. I usually lift the lid once around the 3-hour mark, wipe off the condensation, and give everything a gentle stir so it cooks evenly throughout.
  6. Once the cooking time is up, I let the stuffing sit for about 5 minutes with the lid off before serving. This little rest helps it firm up just enough to hold its shape on the plate while still staying soft and moist inside.

Notes

  • I always dry my bread cubes the night before, since rushed or fresh bread is the main reason stuffing turns mushy.
  • I taste my broth before adding it, because store-bought broth can be salty, and I don't want to oversalt the dish.
  • I never fill my crockpot past three-quarters full, or the center takes too long to cook through.
  • I stir once around the halfway point so the edges don't overcook while the middle finishes catching up.
  • I keep the lid on as much as possible, since every peek lets heat escape and adds extra cook time.