Level up your Thanksgiving dinner by making this delicious Slow-Cooker Stuffing recipe.
Thanksgiving is around the corner, which means it is time to start building your menu. Every year for Thanksgiving, I fly back home to Los Angeles to celebrate with my family, and since I am the only professional chef in the family, I always cook the entire meal—and I love every minute of it. I go all out every year, making every side dish from mashed potatoes to green bean casserole and almost every fall-themed dessert you can think of. However, I do have to admit that one of my least favorite dishes to make and to eat is stuffing. I don’t know what it is—maybe it’s the soggy bread or the custardy texture—but the dish has never appealed to me. To give it one last shot, I tried making this slow-cooker stuffing recipe last week, and shockingly, it landed a spot on my menu this year.
Cooking the stuffing in the slow cooker was definitely a game-changer. It packs in so much flavor from all of the aromatics and seasonings, making it just too good to resist. For bread, I used a loaf of tangy sourdough that I tore up and left out to dry the night before—and I couldn’t recommend it more. The yeasty notes of the sourdough complement the earthiness of the sage perfectly, while the caramelized flavor from the celery and onions adds depth and sweetness. Whether you’re looking to try a new stuffing recipe or want to give it a second chance like I did, I promise this slow-cooker version won’t disappoint.
A heartier stuffing
Though this recipe is great as is, there are some tasty additions you might consider to make it even better. For example, you can add sausage or bacon in step one for a heartier, richer stuffing. To make it vegetarian, use sliced mushrooms instead (pick something flavorful and meaty, like porcini) and replace the chicken stock with vegetable or mushroom stock. For a touch of sweetness and texture, add in some chopped Granny Smith apple, chestnuts, or pecans in step three. Another great idea is to replace half of the bread with cornbread.
How do I store leftovers?
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also store them in a freezer-safe container in the freezer for up to 3 months. Just let it thaw in the refrigerator overnight before reheating it in the oven in a baking pan covered with aluminum foil. Reheat at 350°F for 15-20 minutes. Remove the foil in the last 10 minutes of cooking time to restore the crispy, golden brown crust.
By the way, you can totally make this stuffing ahead of time! I recommend assembling the stuffing mixture completely the night before and placing it in an airtight container in the refrigerator until you’re ready to cook it.
Serving suggestions
This slow-cooker stuffing is a great side dish to have during Thanksgiving alongside other classics like a bowl of these Cream Cheese Mashed Potatoes, Baked Sweet Potato Slices, Southern Mac And Cheese, and some Roasted Brussels Sprouts. Oh, and don’t forget the turkey! Try making this delicious Herb-Roasted Turkey and this amazing Brown Gravy to drizzle on top.
Slow-Cooker Stuffing
Ingredients
- 1 cup unsalted butter
- 1 large yellow onion diced
- 2 cups chopped celery
- 12 cups dry bread cubes
- 2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 3 tablespoons chopped fresh parsley plus more, for garnish
- 2 1/2 cups chicken broth plus more, if needed
- 2 large eggs beaten
Instructions
- In a skillet over medium heat, melt the butter. Add the diced onions and chopped celery and cook for 5 to 7 minutes until soft. Remove from heat and let cool.
- In a large bowl, combine the dry bread cubes, poultry seasoning, salt, black pepper, dried sage, and chopped fresh parsley.
- Pour the cooled vegetable mixture into the bowl with the bread cubes. Gradually add the chicken broth while gently tossing the mixture until the bread is moistened. You might not need the full 2 1/2 cups, but you may need more depending on your bread cubes. Stir in the beaten eggs until thoroughly combined.
- Grease your slow cooker and spoon the stuffing mixture into it, ensuring even distribution.
- Cover the slow cooker and cook on high for 30 minutes. Then reduce the temperature to low and cook for 2 to 3 hours until the stuffing is heated through and set. Garnish with additional parsley.
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