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I discovered this crockpot stuffing recipe years ago when I was desperate to free up oven space during Thanksgiving. Now it's become our treasured family tradition. The slow cooking creates perfectly moist stuffing with those irresistible crispy edges we all fight over. Best of all it basically cooks itself while you focus on the rest of your holiday feast.
This Recipe Will Change Your Holiday Game
After four decades of holiday cooking I can tell you this stuffing recipe is pure gold. The slow cooker brings out every savory note and creates a texture that box mixes can only dream of. My kitchen counters might be covered with dishes but at least I know my stuffing will turn out perfect every single time.
Your Shopping List
- 1 cup butter: Real butter here not margarine. Trust me the richness makes all the difference.
- 2 large onions: I prefer sweet onions but regular yellow ones work beautifully too.
- 4 celery stalks plus leaves: Those leaves pack extra flavor so save them.
- 16 ounces mushrooms: I grab pre sliced ones from the store to save time.
- 1 bunch fresh parsley: Gives such a lovely fresh taste.
- 2 bags bread cubes: Pepperidge Farm Classic is my go to but any good quality stuffing mix works.
- 2 tablespoons poultry seasoning: The secret to that classic stuffing flavor.
- 1 tablespoon rubbed sage: Makes your kitchen smell amazing.
- 1 tablespoon kosher salt: Regular table salt works too.
- Fresh thyme sprigs: Dried works in a pinch but fresh is wonderful.
- 1 teaspoon black pepper: Fresh ground is best.
- 4 cups chicken stock: Homemade is lovely but store bought saves time.
- 2 large eggs: These help hold everything together.
Cooking Steps
- Start With Your Veggies
- Grab your biggest skillet and melt that butter over medium heat. Toss in your onions celery and mushrooms. Cook them until the onions go soft and clear and those mushrooms release all their tasty juices.
- Mix Everything Together
- In your largest bowl mix your bread cubes with all those wonderful seasonings. Add in your cooked vegetables and give everything a good toss.
- Time for the Wet Ingredients
- Pour in your broth and beaten eggs. Mix it gently you want everything coated but not mushy.
- Let the Crockpot Work Its Magic
- Dump it all in your slow cooker. Cook on high for 4 hours or low for 8. Want those crispy bits everyone loves? Stir it up in the last hour and crack the lid open.
Mix It Up Your Way
Sometimes I cube up day old bread and dry it myself in the oven. Fresh sage from my garden makes everything taste brighter. Skip those canned mushrooms they just taste metallic. Remember to stir near the end of cooking so you get those crispy bits all throughout.
Saving Leftovers
Pop any leftover stuffing in an airtight container and it will stay good in your fridge for 4 days. Want to save it longer? Freeze it for up to 3 months. I love using leftovers to make breakfast casseroles or topped with a fried egg for breakfast.
Perfect Pairings
This stuffing tastes incredible alongside a juicy roasted turkey some green beans and tangy cranberry sauce. It's so good I make it with regular Sunday roast chicken dinners too. My family actually requests it year round now.
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Frequently Asked Questions
- → Why use fresh mushrooms instead of canned?
Fresh mushrooms provide better flavor and texture. Canned mushrooms can add an unpleasant metallic taste.
- → How do I get crispy edges?
Remove the lid during the last hour of cooking and stir occasionally. This allows moisture to evaporate and edges to crisp up.
- → Can I use dried herbs instead of fresh?
Yes, but reduce the amount by two-thirds as dried herbs are more concentrated. Fresh herbs provide better flavor.
- → Why not pack the stuffing in the crockpot?
Leaving space allows for better heat circulation and helps achieve the right texture. Packed stuffing can become dense and soggy.
- → Can I make this ahead?
You can prep ingredients ahead, but for best results, combine and cook just before serving for optimal texture.