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Stuffing from the Slow Cooker

If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. —Donald Seiler, Macon, Mississippi
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    10 servings

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup butter
  • 6 cups cubed day-old white bread
  • 6 cups cubed day-old whole wheat bread
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 2 large eggs, beaten

Directions

  • In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  • In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
  • Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.



Test Kitchen Tips
  • Unless the recipe indicates that you should stir or add ingredients, do not lift the lid while the slow cooker is operating. Every time you lift the lid, steam escapes and you add cooking time.
  • Here are the top 10 accessories for your slow cooker.
  • Nutrition Facts
    3/4 cup: 178 calories, 7g fat (4g saturated fat), 49mg cholesterol, 635mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.