This slow cooker stuffing recipe will free up valuable oven space on Thanksgiving — and it will quickly become a favorite. No more dry stuffing!

This slow cooker stuffing recipe will free up valuable oven space on Thanksgiving -- and it will quickly become a favorite. No more dry stuffing! Get the easy slow cooker recipe on RachelCooks.com!

Slow Cooker Stuffing Recipe on RachelCooks.com

Stuffing, dressing, whatever you want to call it…it’s hands-down my favorite part of Thanksgiving. (I mean, in terms of food. Because obviously I like my family more than stuffing. Most days.)

There are a thousand different variations of stuffing. Some like it with sausage, some with cornbread, some with apples, some with giblets, some like it gluten-free and made with quinoa.

I love quinoa, but no…just no. This is no place for quinoa.

Slow Cooker Stuffing Recipe on RachelCooks.com

The verrrry best part of this stuffing? It’s made in a slow cooker. So technically since it isn’t stuffed inside a turkey, it should be called dressing, but to me, stuffing is stuffing…it the bird, or in the slow cooker. Anyways, stuffing in a slow cooker. Each time I make this, I’m more and more convinced it is THE WAY to go. Here’s why:

  • Slow cookers are amaaazing. But that’s not really a real reason.
  • Turkeys are BIG. Right? They take up tons of space in the oven. So until I have that dream kitchen with six ovens (ha!), I want to free up that valuable oven space for the bird and other delicious sides.
  • Have ya ever had dry stuffing? Ick. What a waste of calories. In the slow cooker, you’ll end up with super moist and perfect stuffing.
  • End time is pretty flexible. Things are harder to screw up when you’re using a slow cooker. So if your turkey isn’t quiiiiite ready yet, no worries! The stuffing will be juuuust fine.

It takes a little time to prep this stuffing, but it’s not difficult. Just a little time consuming to chop the vegetables and herbs. But you could do the chopping the night before if you want. And once you get it all thrown together, you can completely forget about it for 6+ hours and focus on other parts of the big dinner.

Slow Cooker Stuffing Recipe on RachelCooks.com

Make sure to hit play to watch the short video for step-by-step directions of how to make this slow cooker stuffing recipe!

 

Slow Cooker Stuffing Recipe

Slow Cooker Stuffing Recipe

Yield: at least 12 side servings
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes

This slow cooker stuffing recipe will free up valuable oven space on Thanksgiving — and it will quickly become a favorite. No more dry stuffing!

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 cups diced celery
  • 3 cups chopped onion
  • salt & pepper to taste
  • 12-14 ounces finely chopped fresh mushrooms
  • 2 cloves garlic, minced
  • 1 stick unsalted butter, cut up into pieces (a tablespoon each or so is fine)
  • 1 sprig rosemary leaves, finely chopped
  • 1 and 1/2 tablespoons fresh thyme leaves
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • 7 fresh sage leaves, finely chopped
  • 4 cups reduced sodium chicken stock
  • 2 eggs
  • 1 and 1/2 12 ounce bags herb seasoned cubed stuffing

Instructions

  1. In a large skillet, heat oil over medium high heat. Add celery and onion, season with salt and pepper, and saute for about 5 minutes or until they begin to soften. Add mushrooms and garlic and continue to sauté until mushrooms are cooked.
  2. Remove from heat, add butter and let the butter melt, stirring as needed. Stir in herbs, pepper and chicken broth.
  3. In a large bowl, beat the two eggs. Add cubed stuffing and pour the vegetables and broth over the stuffing. Stir to combine and put into a 7-quart slow cooker that has been sprayed with non-stick cooking spray.
  4. Cook on high for 1 hour, and then reduce heat and cook on low for 4-6 hours.
Nutrition Information:
Yield: 12 Serving Size: 1/12th of recipe
Amount Per Serving: Calories: 188 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 34mg Sodium: 514mg Carbohydrates: 27g Fiber: 3g Sugar: 4g Protein: 7g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Love this recipe. You don’t even want to know how much I ate.

Husband’s take: He’s less of a carb-lover than I am, but I heard no complaints.

Changes I would make: None!

Difficulty: Easy.

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