Use the Crock-Pot for an easier path to delicious, moist stuffing. Perfect for any festive occasion!
My kitchen is an utter madhouse on Thanksgiving morning. I’m sure many of you can relate to this. Every year, I’m far too ambitious with the menu, and between sides, bread, and dessert, I end up cooking about 13 different dishes for this singular meal. Thankfully, my partner handles the turkey, but during the thick of it, I could use about ten extra hands in the kitchen… and a full-time pot washer.
With my hands entirely full (and then some), Thanksgiving is a good day for shortcuts. Any and all easy fixes, pre-chopped vegetables, and frozen stock are welcome. But one thing I always, always underestimate is the stuffing. I tend to put it off until last because it’s best when it’s fresh out of the oven, but every year I forget how tedious it is to cube an entire loaf of bread when you’re in a hurry.
This Crock-Pot stuffing recipe is a godsend. You’ll still need to cube the loaf of bread, but you don’t need to make the stuffing last. In fact, you may want to make it first thing in the morning. After about four hours, it’s ready to serve, but you can leave the Crock-Pot on warm until you’re ready to eat. And the stuffing itself is perfectly traditional; no cornbread, no weird seasonings, just how the family likes it. Plus, the Crock-Pot’s even heat and covered cook means it comes out perfect and moist every time.
Is This Crock-Pot Stuffing Healthy?
This stuffing recipe is about as healthy as any other stuffing recipe, which is to say, it’s not objectively healthy. The bulk of this dish is white bread, which contains lots of carbs and not much fiber or protein. There’s quite a bit of butter, too, which means the dish is high in saturated fat. Not all is lost though; there are some vegetables in this stuffing recipe. Celery is a source of fiber, and onions provide small amounts of vitamin C and trace amounts of several important minerals. The fresh herbs add flavor without adding lots of calories, which is good, because there are already plenty of calories in this side. But you really can’t do Thanksgiving without stuffing, so it’s okay to have some stuffing in moderation!
This recipe can be made vegetarian by substituting vegetable broth for the chicken broth, and you can make it dairy-free by using plant-based butter.
Parsley, Sage, Rosemary, And Thyme… And Mushrooms
If your family doesn’t react well to experimental food on Thanksgiving, you can go ahead and skip this section. But if your family loves a change in tradition—or they just don’t care all that much—read on for my favorite additions to this very traditional stuffing recipe.
- Rosemary: This pungent herb is left out of many traditional stuffing recipes, but I find that it fits right in with parsley, sage, and thyme. Pull the leaves off the stem, chop it up, and toss it in the mix!
- Mushrooms: Mushrooms are delicious in stuffing. They do soak up liquid though, so as your stuffing cooks, check on it every hour or so to see if it needs a little more chicken broth.
- Bacon: Cooked, crumbled bacon goes perfectly in stuffing, as it adds this smoky flavor that you won’t get any other way.
- Ground pork sausage: Cook it first, drain the fat, then throw it into the Crock-Pot for a delicious, salty pop of flavor.
How do I store leftovers?
Remove leftover stuffing from the Crock-Pot and allow it to cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. You can freeze it for up to 3 months in freezer-safe Ziploc bags, but know that the texture might change a bit. Press all the air out of the bag before freezing for best results! Thaw frozen stuffing overnight before reheating in the microwave or oven.
Serving Suggestions
Obviously, most people will cook Crock-Pot stuffing on Thanksgiving. But if you want to make it on a different day, I suggest pairing it with Air-Fryer Turkey Breast and some Sautéed Green Beans. This will give you a scaled-down Thanksgiving meal that’s easy to make any day of the week. Not a fan of turkey? Try this Baked Chicken Breast or the slightly easier Air-Fryer Chicken Breast.
If you’re into stuffing recipes, FFF has many delicious options to browse. Try this Classic Stuffing Recipe if you want to bake it, per tradition. There’s also this Easy Gluten-Free Stuffing for the gluten-free among us and this Apple-Raisin Easy Gluten-Free Stuffing for the sweet-toothed readers.
Ingredients
- 1 cup unsalted butter
- 2 cups diced yellow onions
- 1 cup diced celery
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 loaf white bread day-old, cut into cubes (about 10 cups)
- 2½ cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Melt butter in a skillet over medium heat and sauté onions and celery until softened, about 5-7 minutes. Stir in parsley, sage, thyme, salt, and pepper.
- In a large bowl, toss the bread cubes with the sautéed vegetable mixture until well combined. Gradually add the chicken broth and beaten eggs, stirring gently to evenly moisten the bread.
- Transfer the stuffing mixture to a greased Crock-Pot. Cover and cook on low for 3½ to 4 hours, until the stuffing is cooked through and the top is slightly crisp.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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