Easy Slow Cooker Stuffing
Easy Slow Cooker Stuffing is a great way to make your Thanksgiving dressing recipe without using your oven. Crockpot stuffing recipe is full of flavor.
Ingredients
- ½ cup Unsalted Butter
- 1 large Onion, chopped
- 3 ribs Celery, chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- 2 teaspoons Rubbed Sage
- 1 teaspoon Poultry Seasoning
- 2 cups Turkey Broth (or chicken broth)
- 8 ounces Mushrooms, chopped
- 1 12-ounce package Stuffing Bread Cubes (herb seasoned)
- 4 Tablespoons Fresh Parsley, minced
- 1 small Tart Apple, chopped
- 1 Egg
Instructions
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Have all of the ingredients prepped and ready to go.
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Heat a deep (3-inches) frying pan over medium-high heat. Add the butter and melt it.
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Add the onion and celery and cook, stirring occasionally, until vegetables soften.
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Add the salt, pepper, garlic powder, sage, and poultry seasoning. Stir.
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Add the broth and stir in the mushrooms. Continue cooking a few more minutes, until the mushrooms start to soften.
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Meanwhile, spray the slow cooker crock with cooking spray.
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Add the stuffing cubes, parsley, and apple to a large mixing bowl.
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Pour the vegetable-broth mixture into the bowl with the bread cubes. Mix well to combine.
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Push the stuffing to the side of the bowl, add the egg to the empty area and whisk it. Then stir it into the stuffing mixture.
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Transfer the stuffing to the prepared crock and gently even out the top of the stuffing, but don't pack it down in the crock.
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Cover and cook on Low for 3-4 hours (until center reaches 160° F), stirring once halfway through cook time.
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Serve hot.
Recipe Notes
- Use a 3-quart or a 4-quart slow cooker for this recipe as written.
- This recipe can be doubled, though you will need to use a 6-quart slow cooker.
Here are some delicious additions:
• Cooked Sausage
• Crumbled Bacon
• Dried Cranberries
• Dried Fruit
• Cooked Giblets
• Chopped Nuts