This slow cooker stuffing is flavorful, perfectly moist, and brilliant if you need to free up oven space. However, it can also be baked in the oven, if needed.
My sister-in-law brought this stuffing to a family Thanksgiving celebration, and I am not kidding, no one could talk about anything else. It is literally the best stuffing EVER.
Best Bread to Use for Slow Cooker Stuffing
I’ve found the best bread is thick, sturdy sandwich bread. I use Grandma Sycamore’s brand. One loaf (17 slices) is the perfect amount for this recipe.
However, a sturdy homemade bread recipe like this sandwich bread or this French bread will work well, too.
Avoid bread that is super airy, thin, or kind of wimpy in texture.
- Trim the crust off the bread slices. Don’t use the heels/ends of the bread.
- You’ll need about 10 cups of 3/4- to 1-inch bread cubes before drying.
- The cubes will shrink a bit while drying in the oven resulting in a yield of about 9 cups (250-260 grams) dry bread cubes.
How to Make Stuffing with the Perfect Texture
The biggest tip to making the best stuffing is to add the liquid gradually. You can always add more, but it is VERY hard to rescue over-saturated, soggy bread.
For this slow cooker stuffing recipe, vegetables and herbs are sautéed in butter and then tossed with the dry bread cubes.
At this point, whisk together 1 cup of the broth with the egg. Pour this mixture over the stuffing and toss to combine.
Take a look and decide if more broth is needed. For this recipe, I add about 1/4 to 1/3 additional broth. If you like stuffing that is super soft, you’ll likely want to add a bit more additional broth.
Slow Cooker Details
A 6- or 8-quart slow cooker can be used for this stuffing recipe.
The cooking time in the recipe states to cook the stuffing for 4 to 6 hours on low. In a perfect world, all slow cookers would cook the same. But, unfortunately, some slow cookers cook at much hotter temps than others.
So keep an eye on the stuffing! It may need less time (but likely won’t need more).
For a more consistent texture throughout, you can stir the stuffing halfway through cooking. Personally we like the crispier outer bread bits with the softer middle, so I don’t stir it.
How to Bake the Stuffing in the Oven
To bake this stuffing in the oven instead of using a slow cooker:
- Scoop the stuffing into a greased 8X11-inch pan or similar-size casserole dish.
- Cover the dish with foil.
- Bake at 350 degrees F for 45 minutes to 1 hour. Uncover and bake 10-15 minutes longer until the top is lightly golden.
This stuffing recipe can easily be doubled. A double batch will fit in an 8-quart slow cooker or a deep 9X13-inch pan.
I am a finicky, picky snob when it comes to stuffing, and I’m not even ashamed to admit it. I spent years detesting the stuff because: soggy bread. #ew #EW
I have a few other go-to stuffing recipes in the archives (because I finally matured and realized I could control the level of sogginess in most stuffing recipes).
Best Stuffing Ever
However, this slow cooker stuffing is hands-down the best stuffing I have ever had. A Thanksgiving plate that is 90% stuffing? Yep. Hi, that’s me. I’m Mel, and I am head over heels in love with this stuffing.
Several of my kids who also usually turn their noses up at stuffing have become big fans of this slow cooker stuffing, too. In fact, when my teenage son was pilfering the minimal leftovers from the fridge, he said “I don’t even know who I am anymore.” 😆
It really is phenomenal. The slow cooker makes it brilliantly easy. The back up oven method makes it super approachable. And the perfect texture and crazy good flavors make it the only stuffing I ever want in my life forevermore.
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The Best Slow Cooker Stuffing
- 1 loaf sturdy white sandwich bread (17 slices for a yield of about 10 cups bread cubes) – see note for more details
- ½ cup salted butter
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- ¼ cup minced fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried sage
- ¾ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon black pepper
- 1 to 2 cups low-sodium chicken broth (see note)
- 1 large egg
Prevent your screen from going dark
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Preheat the oven to 225 degrees F. Cut each slice of bread into 3/4- to 1-inch cubes. For Grandma Sycamore’s bread, I trim off the crusts and cut each slice into 16 cubes. Scatter the bread cubes in a single layer on a parchment-lined baking sheet. Bake for 1 1/2 to 2 hours until the bread is dry and firm to the touch. Remove and cool completely. Store the dry bread cubes in a well-sealed bag or container. (This step can be done several days in advance.)
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In a 10- or 12-inch skillet, heat the butter over medium heat until melted. Add the onions, celery, and parsley. Cook for 6 to 8 minutes until the onions are translucent.
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Add the salt, sage, poultry seasoning, thyme, marjoram and black pepper. Stir to combine.
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Place the dry bread cubes in a large bowl. Scrape the vegetable mixture on top and toss lightly to combine.
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In a liquid measuring cup or small bowl, whisk 1 cup broth with the egg until well-combined. Pour this mixture over the stuffing and gently stir to combine. Add additional broth only as needed until the stuffing is the desired softness. I prefer stuffing that is soft but not soggy; I use about 1/4 to 1/3 additional broth. However, if you like really soft, moist stuffing, you may want to add a full additional cup of broth.
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Lightly grease the insert of a 6- or 8-quart slow cooker. Scoop the stuffing mixture into the slow cooker (don’t compact the stuffing into a tight layer; it should be spooned in loosely).
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Cover and cook on low for 4 to 6 hours. Depending on how your slow cooker cooks, you may need to adjust the time up or down. For a consistent texture throughout, you can stir the stuffing halfway through cooking. (Personally we like the crispier outer bread bits with the softer middle, so I don’t stir it.)
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Oven Method: scoop the stuffing into a greased 8X11-inch pan or similar-size casserole dish. Cover the dish with foil. Bake at 350 degrees F for 45 minutes to 1 hour. Uncover and bake 10-15 minutes longer until the top is lightly golden.
Broth: if using broth that is not low-sodium, you may want to decrease the salt in the recipe by half. Also, the amount of broth you ultimately use is 100% dependent on the consistency and texture you like in stuffing. Add less for a more sturdy/less soft stuffing. Add more broth for a softer/moister stuffing.
Double Batch: this recipes doubles just fine. A double batch will easily fit in an 8-quart slow cooker.
Serving: 1 serving, Calories: 287kcal, Carbohydrates: 31g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 793mg, Fiber: 3g, Sugar: 5g
Recipe Source: from Mel’s Kitchen Cafe (by way of my sister-in-law, Angela, and inspired by a recipe from allrecipes)
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