This slow cooker stuffing delivers all the nostalgic holiday flavor you crave while freeing up precious oven space. The gentle heat ensures a moist interior with a perfectly crisp top. It’s a truly set-it-and-forget-it side dish that’s both comforting and convenient.
Love Slow Cooker Stuffing? So do we! If you're into Crockpot Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Slow Cooker Stuffing
- Oven-space saver: Frees up crucial room for your main dishes.
- Perfect texture: Moist interior with a delightfully crisp, golden-brown top.
- Hands-off cooking: Just set it and let the slow cooker work its magic.
- Deep flavor: Savory notes meld together beautifully during the slow cook.
Ingredients & Tools
- 1 loaf (about 450g) day-old French or Italian bread, cut into 1-inch cubes
- ½ cup unsalted butter
- 2 cups diced yellow onion
- 1½ cups diced celery
- 3 cloves garlic, minced
- 2 tsp dried sage
- 1½ tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 2–2½ cups chicken or vegetable broth
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Optional: 1 lb mild or sage pork sausage, cooked and crumbled
Tools: A 6-quart or larger slow cooker, a large skillet, and a very large mixing bowl.
Notes: Using day-old bread helps maintain ideal stuffing structure. Don’t be shy with the butter—it adds rich flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 9 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 3-4 hours | Total Time: 3 hours 25 minutes – 4 hours 25 minutes
Before You Start: Tips & Ingredient Notes
- Your bread choice matters. A sturdy, crusty loaf like French or Italian bread is your best bet. It holds its shape beautifully. If your bread is too fresh, you can spread the cubes on a baking sheet and toast them in a 300°F oven for 10-15 minutes to dry them out.
- Don’t skip sautéing the vegetables. This step isn’t just about softening them; it’s about building a flavor base. Cooking the onions and celery in butter until they’re tender and slightly sweet is what gives the stuffing its incredible depth.
- Broth temperature is key. Make sure your broth is warm or at room temperature when you add it. Pouring cold broth over the egg mixture could cause the eggs to curdle before they have a chance to cook through properly in the slow cooker.
- Consider your slow cooker’s personality. All slow cookers run at slightly different temperatures. If you know yours runs hot, check the stuffing an hour earlier. If it’s a bit sluggish, it might need the full four hours. The visual and textural cues are your best guides.
How to Make Slow Cooker Stuffing
Step 1: Prepare your bread base. If you haven’t already, cut your loaf of bread into 1-inch cubes and place them all into a very large mixing bowl. You’ll notice that a large bowl is essential here—this gives you plenty of room to toss everything together evenly without making a mess. The bread should feel dry and slightly stale to the touch.
Step 2: Build your aromatic foundation. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook, stirring occasionally, until they have softened and become translucent, about 8-10 minutes. You’ll smell their sweetness starting to come through. Add the minced garlic, dried sage, thyme, and rosemary, and cook for one more minute until incredibly fragrant.
Step 3: Combine the wet and dry ingredients. Pour the entire contents of the skillet—butter, vegetables, and herbs—over the bread cubes in your large bowl. Add the fresh parsley, salt, and pepper. If you’re using the cooked sausage, add it now. Toss everything together gently so the bread starts to absorb the buttery, herby goodness.
Step 4: Create the binding mixture. In a separate medium bowl or a large liquid measuring cup, whisk the two eggs. Slowly whisk in 2 cups of warm broth until the mixture is well-combined. Pour this evenly over the bread mixture. Now, using your hands or a large spoon, toss and fold everything together thoroughly. You want every piece of bread to be moistened. The mixture should hold together when pressed lightly; if it seems dry, add the remaining ½ cup of broth.
Step 5: Transfer and cook. Lightly grease the insert of your slow cooker with butter or cooking spray. Transfer the stuffing mixture into the slow cooker, pressing it down gently into an even layer. Don’t pack it down too tightly—you want to allow some steam to circulate. Place the lid on and cook on HIGH for 3-4 hours or on LOW for 5-6 hours.
Step 6: Check for doneness and serve. The stuffing is ready when the top is golden brown and crisp around the edges, and the center is hot and cooked through. You can insert a knife into the center for a few seconds; it should come out hot to the touch. For an extra-crispy top, you can prop the lid open slightly with a wooden spoon or chopstick for the last 30 minutes of cooking.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in a covered baking dish at 350°F with a splash of broth to restore moisture and crispness.
Serving Suggestions
Complementary Dishes
- Classic Roast Turkey with Gravy — It’s the quintessential pairing. The rich, savory gravy seeps into the stuffing, making each bite even more luxurious and delicious.
- Maple-Glazed Roasted Carrots — The sweet, caramelized notes of the carrots provide a beautiful contrast to the herby, savory depth of the stuffing, balancing the plate perfectly.
- Green Bean Almondine — The crisp-tender green beans and the toasty almonds add a fresh, nutty element that cuts through the richness of the stuffing wonderfully.
Drinks
- A Buttery Chardonnay — The oak and vanilla notes in the wine mirror the richness of the butter in the stuffing, while its acidity cleanses the palate between bites.
- Sparkling Apple Cider — The effervescence and subtle sweetness are a non-alcoholic delight that complements the autumnal herbs and savory sausage beautifully.
- Amber Ale or Brown Ale — The malt-forward, slightly nutty character of these beers stands up to the robust flavors without overpowering them.
Something Sweet
- Pumpkin Pie with Whipped Cream — The spiced, creamy pumpkin is the classic finale, its sweetness providing the perfect endnote to a savory, herb-forward meal.
- Spiced Pear Galette — The tender, gently spiced pears and flaky, rustic pastry feel elegant yet homey, continuing the cozy flavor theme.
- Pecan Pie Bars — All the gooey, nutty goodness of a classic pecan pie in a easy-to-serve bar form, offering a rich and satisfying crunch.
Top Mistakes to Avoid
- Mistake: Using bread that’s too fresh. Super soft, fresh bread will disintegrate into a pasty, gummy texture when mixed with the broth. Stale, dry bread is essential for absorbing liquid while maintaining distinct, fluffy cubes.
- Mistake: Adding cold broth to the eggs. This is a surefire way to get little cooked bits of egg in your stuffing before it even hits the slow cooker. I’ve messed this up before too—just warm the broth slightly first, and you’ll have a perfectly smooth bind.
- Mistake: Over-mixing or packing the stuffing down. You want to gently fold the ingredients together to keep the bread cubes intact. Packing it tightly into the slow cooker prevents heat from circulating evenly, leading to a soggy bottom and an undercooked center.
- Mistake: Peeking too often. Every time you lift the lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process and only check towards the end.
Expert Tips
- Tip: Make it a day ahead. You can prepare the entire stuffing mixture the night before, cover the bowl tightly, and refrigerate it. The next day, let it sit on the counter for 30 minutes to take the chill off before transferring it to the slow cooker. This allows the flavors to marry even more.
- Tip: Add a textural surprise. For an extra layer of texture, stir in ¾ cup of toasted pecans or walnuts when you add the parsley. The nutty crunch provides a fantastic contrast to the soft bread.
- Tip: Use the broiler for a final crisp. If you desire an all-over crispy top, carefully transfer the cooked stuffing to a buttered baking dish and pop it under the broiler for 2-3 minutes. Watch it like a hawk—it can burn in seconds!
- Tip: Customize with dried fruit. For a touch of sweetness, a half-cup of dried cranberries or chopped apricots stirred in with the bread adds little bursts of flavor that pair wonderfully with the herbs and sausage.
FAQs
Can I make this stuffing vegetarian?
Absolutely! It’s an easy swap. Simply use vegetable broth instead of chicken broth and omit the sausage. To add back some savory depth, you could sauté 8 ounces of sliced mushrooms along with the onions and celery, or stir in a teaspoon of soy sauce or Worcestershire sauce (check for vegan versions if needed) into the broth mixture for a hit of umami.
How do I store and reheat leftovers?
Leftover stuffing will keep in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in the oven to restore some of the crispness. Spread it in a baking dish, sprinkle with a tablespoon or two of broth to re-moisten, cover with foil, and bake at 350°F for 20-25 minutes, then uncover for a final 5-10 minutes to crisp up the top.
Can I freeze slow cooker stuffing?
You can, yes. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture of the vegetables might be a little softer after freezing and thawing, but the flavor will still be great.
My stuffing is too wet/soggy. What can I do?
If you find your stuffing hasn’t firmed up enough by the end of the cooking time, the trick is to remove the lid, turn the slow cooker to high, and let it cook uncovered for the last 20-30 minutes. This will allow excess moisture to evaporate. If it’s still too wet, you can transfer it to a baking dish and finish it in a 375°F oven for 15 minutes to dry it out.
Can I use different herbs?
Of course! While sage, thyme, and rosemary are the classic trifecta, feel free to play around. Marjoram or savory would be lovely additions. If you have fresh herbs, you can use them—just triple the amount since dried herbs are more potent. For example, use 2 tablespoons of chopped fresh sage instead of 2 teaspoons dried.
Slow Cooker Stuffing
Make perfect Slow Cooker Stuffing with a moist interior and crispy top. This easy, hands-off recipe frees up oven space for your holiday feast. Get the recipe now!
Ingredients
For the Ingredients
-
1 loaf day-old French or Italian bread (cut into 1-inch cubes)
-
½ cup unsalted butter
-
2 cups diced yellow onion
-
1½ cups diced celery
-
3 cloves garlic (minced)
-
2 tsp dried sage
-
1½ tsp dried thyme
-
1 tsp dried rosemary
-
1 cup chopped fresh parsley
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2 large eggs (lightly beaten)
-
2–2½ cups chicken or vegetable broth
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
-
1 lb mild or sage pork sausage (cooked and crumbled)
Instructions
-
Prepare your bread base. If you haven't already, cut your loaf of bread into 1-inch cubes and place them all into a very large mixing bowl. You’ll notice that a large bowl is essential here—this gives you plenty of room to toss everything together evenly without making a mess. The bread should feel dry and slightly stale to the touch.01
-
Build your aromatic foundation. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook, stirring occasionally, until they have softened and become translucent, about 8-10 minutes. You’ll smell their sweetness starting to come through. Add the minced garlic, dried sage, thyme, and rosemary, and cook for one more minute until incredibly fragrant.02
-
Combine the wet and dry ingredients. Pour the entire contents of the skillet—butter, vegetables, and herbs—over the bread cubes in your large bowl. Add the fresh parsley, salt, and pepper. If you're using the cooked sausage, add it now. Toss everything together gently so the bread starts to absorb the buttery, herby goodness.03
-
Create the binding mixture. In a separate medium bowl or a large liquid measuring cup, whisk the two eggs. Slowly whisk in 2 cups of warm broth until the mixture is well-combined. Pour this evenly over the bread mixture. Now, using your hands or a large spoon, toss and fold everything together thoroughly. You want every piece of bread to be moistened. The mixture should hold together when pressed lightly; if it seems dry, add the remaining ½ cup of broth.04
-
Transfer and cook. Lightly grease the insert of your slow cooker with butter or cooking spray. Transfer the stuffing mixture into the slow cooker, pressing it down gently into an even layer. Don't pack it down too tightly—you want to allow some steam to circulate. Place the lid on and cook on HIGH for 3-4 hours or on LOW for 5-6 hours.05
-
Check for doneness and serve. The stuffing is ready when the top is golden brown and crisp around the edges, and the center is hot and cooked through. You can insert a knife into the center for a few seconds; it should come out hot to the touch. For an extra-crispy top, you can prop the lid open slightly with a wooden spoon or chopstick for the last 30 minutes of cooking.06
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