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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*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.|
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.
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!
Click Play to See This Traditional Crock Pot Stuffing Recipe Come Together
- 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.
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.)
Add the bread cubes, marjoram, rubbed sage, dried thyme, salt, and pepper. Toss to combine with the onion mixture.
In a medium bowl, whisk together the broth and eggs.
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.
When ready to serve, sprinkle with chopped fresh parsley.
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