Prep time: 25 mins | Cook time: 8 hrs 55 mins | Total time: 9 hrs 20 mins | Servings: 16
Super delicious and moist Stuffing made in a slow cooker. Easy to throw extra stuffing together for larger crowds without a fuss.
Ingredients
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoons salt
½ teaspoon ground black pepper
4 ½ cups chicken broth, or as needed
2 eggs, beaten
How to make Slow Cooker Stuffing
Step 1: In a skillet, melt the butter or margarine over medium heat. Saute the onion, celery, mushrooms, and parsley in the melted butter.
Step 2: Place the bread cubes in a very large mixing bowl and spoon the cooked vegetables over. Then, season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. To moisten the mixture, pour enough broth and add in the eggs. Mix well.
Step 3: Into the slow cooker, transfer the mixture. Cover with the lid.
Step 4: Cook for about 45 minutes on high. Adjust the heat to low and cook for another 4 to 8 hours.
Notes:
You can make this slow cooker stuffing in the oven. As instructed, prepare everything with the full amount of broth. And in a 9 x 13-inch baking dish or a large casserole dish, transfer the mixture. Bake at 350 degrees F or 175 degrees C for about 45 minutes to an hour, uncovered.
This recipe uses a standard 4-quart slow cooker but larger slow cookers will work, too.
Nutrition Facts:
Servings Per Recipe: 16
Calories: 196.8 | Protein: 3.9g 8% | Carbohydrates: 16.6g 5% | Dietary Fiber: 1.5g 6% | Sugars: 2.6g | Fat: 13.1g 20% | Saturated Fat: 7.7g 39% | Cholesterol: 53.8mg 18% | Vitamin A Iu: 542.7IU 11% | Niacin Equivalents: 2.8mg 22% | Vitamin B6: 0.1mg 6% | Vitamin C: 3.7mg 6% | Folate: 47.1mcg 12% | Calcium: 63.2mg 6% | Iron: 1.5mg 9% | Magnesium: 13.9mg 5% | Potassium: 181.3mg 5% | Sodium: 501.7mg 20% | Thiamin: 0.1mg 10% | Calories From Fat: 118.3
Ingredients
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- ¼ cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 ½ teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 4 ½ cups chicken broth, or as needed
- 2 eggs, beaten
Instructions
Step 1: In a skillet, melt the butter or margarine over medium heat. Saute the onion, celery, mushrooms, and parsley in the melted butter.
Step 2: Place the bread cubes in a very large mixing bowl and spoon the cooked vegetables over. Then, season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. To moisten the mixture, pour enough broth and add in the eggs. Mix well.
Step 3: Into the slow cooker, transfer the mixture. Cover with the lid.
Step 4: Cook for about 45 minutes on high. Adjust the heat to low and cook for another 4 to 8 hours.
Notes
You can make this slow cooker stuffing in the oven. As instructed, prepare everything with the full amount of broth. And in a 9 x 13-inch baking dish or a large casserole dish, transfer the mixture. Bake at 350 degrees F or 175 degrees C for about 45 minutes to an hour, uncovered. This recipe uses a standard 4-quart slow cooker but larger slow cookers will work, too.
