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Slow Cooker Stuffing

Slow Cooker Stuffing
  • Meal

    Side Dish

  • Cusine

    American

Ingredients

2 lbs hearty white sandwich bread*

2 - 3 1/2 cups low-sodium chicken broth

2 large eggs

1 tsp poultry seasoning

1 tsp salt

1/2 tsp freshly ground black pepper

3/4 cup unsalted butter

2 cups chopped yellow onion

2 cups chopped celery

1 cup chopped carrot

1 large clove garlic

1/4 cup chopped fresh parsley

2 1/2 Tbsp chopped fresh sage

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh marjoram

2 tsp chopped fresh rosemary

Directions

Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets. Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes. Remove from oven and allow to cool.** In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended. Pour dried bread cubes (I had 17 cups) into a very large mixing bowl. Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing. Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss. Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.*** Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker. Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.