Traditional Crock Pot Stuffing Recipe

Name: Traditional Crock Pot Stuffing
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 12
Ingredients: 1 cup chopped onion; 1 cup chopped celery; 1/4 cup butter; 12 cups cubed day-old crusty bread; 1 teaspoon marjoram; 1 teaspoon rubbed sage; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 1 (14-1/2 ounce) can chicken broth or vegetable broth; 2 large eggs; 1/4 cup chopped fresh parsley

Prep: 10 mins

Cook: 3 hrs

Total: 3 hrs 10 mins

Servings: 12 servings

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Make this easy traditional crock pot stuffing recipe in your slow cooker to help save time and effort on Thanksgiving day. There's no better way to make this classic recipe without the muss and fuss of stuffing the turkey. Also, using your crock pot is an excellent way to make a batch of traditional stuffing without having to utilize valuable oven space on the big day.

This is a one-pot side dish because everything is prepared right inside the slow cooker. The vegetables are sauteed in some butter, then tossed with bread cubes, broth and eggs, and traditional Thanksgiving herbs and spices. After that, you simply close the lid and let the magic happen. Use the "Keep Warm" setting on the crock pot after the stuffing has cooked completely to enjoy warm and delicious stuffing even when you go back for seconds and thirds.

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To cut down on some of the prep work on Thanksgiving day, you can saute the vegetables and stir in the bread cubes and spices the night before. Then cover and store the crock pot insert in the refrigerator until the next day. On the big day all you have to do is whisk together the broth and eggs and toss everything together. It is a fix it and forget it side dish that is a great choice when you are juggling so many Thanksgiving recipes. Leftover stuffing should be kept in an airtight container in the refrigerator and enjoyed within three days. It doesn't freeze well, but that's ok. Enjoying the leftovers after Thanksgiving is all part of the holiday season!

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
12 cups cubed day-old crusty bread
1 teaspoon marjoram
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 (14-1/2 ounce) can chicken broth or vegetable broth
2 large eggs
1/4 cup chopped fresh parsley

Gather the ingredients.

Kristina Vanni
Turn the slow cooker to the sauté setting. Cook the onion and celery in the butter until the vegetables are tender, about 5 minutes. Once the vegetables are cooked. Turn off the slow cooker while preparing the next steps.

(If your slow cooker does not have a sauté setting, the vegetables can be sautéed on the stovetop and then transferred to the slow cooker.)

Kristina Vanni
Add the bread cubes, marjoram, rubbed sage, dried thyme, salt, and pepper. Toss to combine with the onion mixture.

Kristina Vanni
In a medium bowl, whisk together the broth and eggs.

Kristina Vanni
Pour over the bread mixture and toss to coat. Cover and turn the slow cooker to low. Cook for 3 hours or until an instant-read thermometer reads 160 degrees F.

Kristina Vanni
When ready to serve, sprinkle with chopped fresh parsley.

Kristina Vanni
Enjoy!

Nutrition Facts (per serving)
286	Calories
22g	Fat
8g	Carbs
14g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	286
% Daily Value*
Total Fat 22g	29%
Saturated Fat 12g	58%
Cholesterol 110mg	37%
Sodium 170mg	7%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	6%
Protein 14g
Calcium 43mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.