Slow cooker stuffing is a great idea, simply because there just isn’t enough room in the oven for stuffing and a turkey. That is if you do not like to stuff your turkey. 

This stuffing is great because you make it the night before and then you place it in the crock pot 3-4 hours before you want to serve it! And if you want it a little crunchier, place it in the oven on broil for 2-3 minutes. 

I must say that it comes out perfect!

What Ingredients Do I Need For Slow Cooker Stuffing?

• Chicken broth
• Butter
• Onion
• Celery
• Mushroom stems and pieces
• Dried parsley flakes
• Rubbed sage
• Poultry seasoning
• Salt
• Pepper
• Day-old bread
• Eggs
• Cream of chicken soup

Optional:

• Craisins
• Pecans

How Do I Make Slow Cooker Stuffing?

• In a large sauce pan, combine chicken broth, butter, onion, celery, mushrooms, parsley flakes, sage, poultry seasoning, salt and pepper.
• Simmer for 10 minutes; remove from heat.
• Place the bread cubes in a large bowl.
• Mix the eggs in a bowl with a fork, then add the soup.
• Stir into the broth mixture until smooth.
• Pour over the bread and toss; combine well.
• This is where you would add your craisins and pecans.
• In a 5 quart slow cooker, place the stuffing.
• Cover and cook on low for 4 1/2-5 hours.

Is there a Difference Between Stuffing and Dressing?

Regional Difference:

• The terms are actually separated due to regional dialects.
• Dressing seems to be the favored descriptor for southern states, while stuffing is preferred by northern areas.

Technical Difference:

• In addition to the regional difference, there is a technical difference between how the two are cooked.
• According to most dictionaries, stuffing is defined as “a mixture used to stuff another food, traditionally poultry, before cooking.” Whereas dressing is cooked in a pan outside of the turkey cavity.

Traditional Difference:

• Traditionally, chestnuts, herbs, and chunks of onion were used to flavor the birds, all of which were already part of the local fare.
• Centuries later, we’re still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

More Recipes to Complete your Thanksgiving Dinner:

Out of this World Rolls

French Silk Pie

Sweet Potato Souffle

Creamy Slow Cooker Mashed Potatoes

World’s Best Pumpkin Pie

Yield: 16 people

Slow Cooker Stuffing

Print

Prep Time 20 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 50 minutes

Ingredients

• 2 1/2 cups chicken broth
• 1 cup butter, cubed
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/4 cup dried parsley flakes
• 1 1/2 teaspoons rubbed sage
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 cups day-old bread cubed, 1/2 inch pieces
• 2 eggs
• 1 (10 3/4 ounce) can condensed cream of chicken soup undiluted
• Optional:
• 1/2 cup craisins
• 1/2 cup pecans

Instructions

1. In a large sauce pan, combine chicken broth, butter, onion, celery, mushrooms, parsley flakes, sage, poultry seasoning, salt and pepper.
2. Simmer for 10 minutes; remove from heat.
3. Place the bread cubes in a large bowl.
4. Mix the eggs in a bowl with a fork, then add the soup.
5. Stir into the broth mixture until smooth.
6. Pour over the bread and toss; combine well.
7. This is where you would add your craisins and pecans.
8. In a 5 quart slow cooker, place the stuffing.
9. Cover and cook on low for 4 1/2-5 hours or until the center of the stuffing reaches 160 degrees when a thermometer is inserted into the middle.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 246 Total Fat 16g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 7g Cholesterol 55mg Sodium 586mg Carbohydrates 22g Net Carbohydrates 0g Fiber 2g Sugar 6g Sugar Alcohols 0g Protein 5g