This crockpot stuffing recipe will free up valuable oven space on Thanksgiving — and it will quickly become a favorite. No more dry stuffing!
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.
About this Crockpot Stuffing Recipe:
The verrrry best part of this stuffing? It’s made in a crockpot. 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, hard 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.
- 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
- 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.
- Remove from heat, add butter and let the butter melt, stirring as needed. Stir in herbs, pepper and chicken broth.
- 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.
- Cook on high for 1 hour, and then reduce heat and cook on low for 4-6 hours.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He’s less of a carb-lover than I am, but I heard no complaints.
Changes I would make: None!
Looking for more Thanksgiving side dishes like this crockpot stuffing recipe? Check out some of these: