This Crockpot Stuffing Recipe takes the traditional recipe and cooks it in the crockpot rather than in the bird. It the most delicious stuffing and is one of the mainstay side dishes for our holiday meal.
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❤️ Why you'll love it
Tried and True Recipe: this slow cooker stuffing is my favorite stuffing recipe and has been a family favorite for over 40 years.
Saves oven space: making homemade stuffing in the crockpot is a game changer freeing up oven space for the rest of your Thanksgiving dinner.
Great for holiday meals: Save the boxed stuff for weeknights and serve this crockpot stuffing recipe for your next special occasion or holiday dinner!
Excellent flavor and texture: This is the best stuffing recipe with its crispy bits and fresh mushrooms, adding delicious flavor and texture.
🥘 Ingredients
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Butter: adds flavor, fat, and moisture to the stuffing. It is used to saute the fresh vegetables prior to adding to the slow cooker.
Onion: white or yellow onions are good in this recipe
Celery: use both the stalks and leaves
Fresh mushrooms: buy pre-sliced mushrooms to save time
Fresh parsley sprigs: adds another level of fresh to the stuffing recipe
Dry bread cubes: I like to use Pepperidge Farms Classic Stuffing Mix. It does come pre-seasoned but I still add my own herbs as well
Poultry seasoning: a seasoning blend used to season chicken, turkey and Thanksgiving dishes
Rubbed sage: this is dried sage leaves that are light and fluffy
Salt: I always use kosher salt
Fresh thyme: I prefer fresh, but dried thyme can be used in its place
Black pepper: freshly ground black peppercorns are my preference
Chicken stock: buy premade broth or make your own from concentrate
Large eggs: these hold the stuffing together and add flavor.
🔪 Instructions
- In a large skillet over medium heat, melt the butter until bubbly and hot.
- Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
- Stir parsley into the onion mixture and immediately remove from heat.
- Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
- Pour onion mixture over the bread cubes and stir to mix.
- Add the chicken broth and eggs to the mixture and toss lightly until combined.
- Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.
🥄 Equipment
Slow cooker
Large bowl
Wooden spoon
🥫Storage
Store: place leftover stuffing in an airtight container in the fridge up to 4 days.
Freeze: store in an airtight freezer safe container up to 3 monthes.
Repurpose: different ways to use leftover stuffing would be to make Leftover Thanksgiving Turkey Casserole or Thanksgiving Eggs Benedict,
📖 Variations
- Instead of store-bought bread cubes, make your own bread ahead of time with day old bread that has been cubed and dried out in the oven
💭 Tips
- Substitute fresh sage for the rubbed sage.
- Don't use canned mushrooms in this crock pot stuffing as they give a tinny flavor that is very unappealing.
- The last hour of cook time, remove the crockpot lid and let the stuffing simmer and cook out some of the moisture.
- Stir the stuffing a few times in the last hour. The heat from the crockpot is working on making crispy stuffing along the bottom and sides. When you stir it, the crispy part comes up towards the top and you can get more crispy stuffing!
📚 Related Recipes
If you love cornbread stuffing, then try this recipe for Easy Cornbread Dressing
This sausage stuffing is packed with flavor!
Air Fryer Green Bean Casserole is another delicious thanksgiving meal favorite that frees up oven space.
Crockpot Venison Stew is another warm comfort food recipe made in the slow cooker.
🍽 Serve with...
Serve this easy side dish recipe on turkey day with Pan Roasted Turkey, green beans, and cranberry sauce.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Crockpot Stuffing
Equipment
- Wooden spoon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup butter
- 2 cups onion , chopped
- 2 cups celery , chopped
- ¼ cup fresh parsley
- 16 ounces fresh mushrooms , sliced
- 12 cups stuffing bread cubes
- 1 teaspoon poultry seasoning
- 1½ teaspoon rubbed sage
- 1½ teaspoon salt
- 2 teaspoons fresh thyme
- ½ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 large eggs , beaten
Instructions
- In a large skillet over medium heat, melt the butter until bubbly and hot.
- Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
- Stir parsley into the onion mixture and immediately remove from heat.
- Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
- Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
- Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.
Notes
Tips for making the best crockpot stuffing recipe
- Use fresh herbs if you can. I feel fresh gives the best flavor.
- Take the time to use fresh mushrooms. Don't use canned mushrooms in this crock pot stuffing as they give a tinny flavor that is very unappealing.
- The last hour of cook time, remove the crockpot lid and let the stuffing simmer and cook out some of the moisture.
- Stir the stuffing a few times in that last hour. The heat from the crockpot is working on making crispy stuffing along the bottom and sides. When you stir it, the crispy part comes up towards the top and you can get more crispy stuffing!
Lisa says
I’ve never made a stuffing I liked. Made this today minus the mushrooms and loved it! Thank you.
Lindsay says
Love this stuffing, it has been on my Thanksgiving menu for the last 10 years! Always tastes delicious with an added bonus of freeing up oven space! I would agree, making you own croutons gives this a more in depth flavor, and ground sage sausage (or Italian sausage along with dried cranberries, which provides a nice texture and subtle sweetness. Great recipe! One I will continue to use for many Thanksgivings to come!
Lanan says
I added candied pecan pieces and dried cherries, pear and apple. Amazing.
Jackie Springer says
The recipe states 12 cups bread cubes. Is this correct or is it 12 oz?
Shelby Law Ruttan says
12 cups is correct.
Laurie Prohira says
I like a wet moist stuffing how would I get that with this recipe, why do you add egg
Shelby Law Ruttan says
This is a moist, wet stuffing. It only will get crispy around the edges of the crockpot. The egg adds flavor and moisture and is a binder.
Eileen Ann Kelly says
I love this crockpot stuffing. Using the crockpot freed up the oven and stove and the results were delicious. The seasonings are perfect and I loved adding mushrooms to the stuffing.
Kristin says
LOVED making this in the crockpot, which freed up my time and my oven space for the rest of the cooking. And it was delicious! There wasn't a crumb left over and I got so many compliments. Thanks for the great recipe!
Lisa says
I love this stuffing recipe for my vegetarian guests! And what a bonus that I can make it in the slow cooker as that frees up some oven space.
Debbie says
Can you make this without the mushrooms?
Shelby Law Ruttan says
Yes, you can leave the mushrooms out if you wish.
Jan Noel says
Can you make the day before and cook the next day? Do you use cubed Pepperidge Farm or more crumb like version?
Shelby Law Ruttan says
I do not recommend mixing it together the day before unless you are also cooking it then just reheating for the next day. It is super easy to just toss together in the crockpot and let the crockpot do the work while you are doing other things. I do use Pepperidge Farms stuffing mix and have used both the crumb and cubes. It will work with both.
John Kennedy Jr says
Did a test run before the holidays and it was delish! Love that this can be made outside of the oven since on Thanksgiving and Christmas oven space is always a premium. TY!
Carol says
Could you use cornbread instead of bread?
Shelby Law Ruttan says
I would think if you buy the packaged cornbread stuffing mix it would work.
Jenny Saunders says
Hi Friend!
I printed this out to give a try as I am all about getting as much done the day before and heat up the day of….when you mentioned crispy edges. I said “oooooohhhhh” I love the crunchy edge. My twist will be to use sausage instead of mushrooms only because I’ll always use pork despite my love for mushrooms (too many child palates at our table LOL). I’ll let you know…
Shelby Law Ruttan says
Sounds great Jenny! I hope it works out for you! Shelby
Sharon says
I also used pork sausage and mushrooms. Added some xtra turkey broth on top and mixed in last hour. We all loved it🦃
Debra says
What size crockpot do you use?
Shelby Law Ruttan says
Hi Debra, I use a 6 quart slow cooker. There is a link to what I use under what you need to make this recipe. Enjoy!
Jane, The Heritage Cook says
Do you need the margarine to grease the inside of the crock? Love the flavor combination of this recipe and know exactly why you make it every year! Happy Thanksgiving Shelby!!
Shelby says
Hi Jane, yes, the margarine is to grease the crockpot, but you can easily omit that and use cooking spray (which is how I do it now days!)
DesignedByBH says
This looks so good! Thank you for sharing it on the Daily Blog Boost! I'm pinning it and printing it so I can make it sooner than later! 🙂
- Brooke -
Kimberly Leverett Osburn says
Love the idea of more room in the oven. Thanks for sharing. Happy Thanksgiving. <3 Kim
Lela says
Hi there! Making stuffing in a crockpot would be a good way to free up my oven. Your recipe looks wonderful!