Easy Crockpot Stuffing

Crockpot Stuffing is moist, hearty, and perfectly seasoned, made with fresh veggies and herbs, has a great texture, and not one piece of soggy bread. It’s the perfect Thanksgiving side dish, and it’s easy to prepare using the slow cooker! Watch my recipe video tutorial below to see how simple this is!

I am not a fan of making stuffing inside the turkey, its just too soggy for me. When I was working on this recipe for Crockpot Stuffing besides the beautiful herb flavor, I also wanted texture! 

It is one of my most favorite Thanksgiving recipes because of its rich flavors and the comfort it brings! The crusty bread is tender, but also just enough chewy to have some texture to it. Using the slow cooker also frees up oven space for other recipes.

What I love about this dish is that I can devour it piece by piece without worrying that it has been stuffed into a raw turkey. I adore and you will too, the combination of fresh veggies, herbs, and perfectly cooked bread.

This recipe has a perfect balance of moisture and crispiness, so each bite has the perfect texture and flavor from all the fresh herbs. I enjoy it with a drizzle of turkey gravy and a scoop of my homemade cranberry sauce.

Why you will love this recipe

• Frees up oven space: This recipe leaves plenty of room for other things, like a big juicy turkey and lots of delicious cakes and pies.
• No stuffing the turkey: Stuffing the turkey can be messy and time-consuming. Also, it makes the cooking time longer. 
• No worry about cross-contamination: Usually, it is not unsafe to eat it from inside the turkey, the USDA even has set some guidelines on how to properly handle stuffing. 
• Moist but fluffy and light: With my easy step-by-step recipe, you can achieve fluffy and light stuffing.

What you’ll need to make crockpot stuffing

Special items:

• Crockpot – Any size crockpot or slow cooker will work.
• Large skillet – For cooking the vegetables.
• Bowls
• Cooking utensils

Ingredients:

• Bread – I prefer a crusty bread, this way it keeps it shape and doesn’t get soggy. Then, leave it to dry for several days. 
• Unsalted butter – I find that unsalted butter lets the rest of the flavors shine through, and I can choose how much salt I want to add myself.
• Large eggs – Lightly beaten and at room temperature so they incorporate more evenly. Eggs are the glue that holds everything together.
• Sliced mushrooms – I like using baby Bella mushrooms in my stuffing. Also known as cremini mushrooms, they are firm and dark with excellent meaty flavor.
• Onion – I prefer white onion for this recipe because it is a little bit sweet with a nice bite and a slight kick of heat too.
• Celery – For the extra crunch and fresh grassy flavor that is mildly sweet and succulent.
• Chicken broth – To add moisture and flavor, use organic low-sodium broth. Only add it a little at a time so it does not get soggy.
• Italian seasoning – Use store-bought or make my easy recipe for Italian seasoning from scratch.
• Fresh parsley – Adds a clean earthy taste with a hint of peppery bitterness.
• Dried sage – Use sparingly because it can be overpowering. It has a pungent aroma and strong flavor with hints of pepper, lemon, and eucalyptus.
• Dried thyme – This warm herb pairs well with others to blend into a woodsy profile with a bit of citrus, pepper, and clove.
• Dried oregano – Another strong herb, this Italian favorite is instantly recognizable by its aroma and tastes sweet, peppery, green, and a little musty.
• Salt
• Pepper

How to make crockpot stuffing?

1. Cook the veggies: I begin by placing a skillet over medium heat and melting the butter before adding the mushrooms, celery, onions, and parsley. I let these cook for about seven minutes, stirring frequently.
2. Mix up the stuffing: Once the vegetables cool, I mix them with the dry bread, Italian seasoning, oregano, sage, thyme, salt, and pepper in a large bowl.
3. Add the broth: Now, I slowly pour in the broth about a half cup at a time just stirring it a bit each time and letting it absorb. I only add enough to make it moist but not wet. Next, I stir in the eggs, pour it all into the crockpot, cover, and cook on high for 45 minutes.
4. Cook and serve: Then, turn it on low and cook for four to six hours. Serve when the stuffing reaches 165 degrees F.

Expert tip

The best bread for crockpot stuffing

Because the crockpot is such a moist environment, stuffing it in sounds like the perfect idea. No worries about dry stuffing this year! However, be careful what kind of bread you use because nobody likes soggy stuffing either. Now, I use my own recipe for challah bread when I make this crockpot stuffing but really, just about any bread will do as long as it is dry. Challah is eggy and rich with a crust that crisps up nicely.

White bread is one of the most popular. Just use something other than the really soft stuff like Wonder Bread. That stuff never gets hard and dry enough to make stuffing. Potato bread is another good choice, but it is a little bit sweet. Sourdough bread is wonderful with a thick chew and adds a good flavor to your stuffing too. Whole-grain bread is also a good one that stands up to soaking.

French bread seems like a great choice, but it gets really soggy. Using actual prepackaged stuffing bread seems like it would work out really well, but I did not find them to be very good because they absorbed too much liquid and stayed soggy. Whichever bread you choose, make sure it is dried out first. Preheat the oven to 300 degrees F and bake it for 30 to 40 minutes. You can also put it in the air fryer for seven minutes at 300 degrees F.

Recipe variations and add-ins:

• Add nuts: I love to add chopped walnuts or pine nuts to my stuffing for some crunchiness.
• Add meat: Make it meaty. Toss in some chopped bacon or sausage.
• Dried fruit: Another addition that makes this recipe even more satisfying is dried fruit like raisins, cranberries, cherries, or even chopped apricots.
• Fresh fruits: Instead of dried fruit, why not add some fresh fruits to your stuffing? I enjoy chopped apples and pears in mine.
• Other herbs: Try adding some other herbs and spices like dill, turmeric, cilantro, tarragon, lavender, lovage, and bay leaf.
• Spicy stuffing: Heat up your stuffing. Toss in some red pepper flakes and add some chopped poblano peppers.

Serving suggestions:

Here are some of my favorite serving ideas to try.

• Serving a small group? Instead of serving a whole turkey, try mycranberry orange turkey breast recipe that would go great with this stuffing.
• Another wonderful side dish for this Thanksgiving meal is this green bean casserole and sweet potato souffle, have these three side dishes and you are set for hosting the holiday.
• For something different and lighter part of the side dishes, serve this sweet and savory pear salad made with candied pecans, parmesan, feta cheese, and cranberries.
• Pumpkin pie or pecan pie would be the perfect dessert choices for this meal. 

Frequently asked questions

Can I make stuffing ahead of time?

It is recommended to make it ahead of time if you cook it first. Especially for a recipe like mine with eggs in it. The USDA says to never refrigerate uncooked stuffing because it can grow bacteria even when it is in the refrigerator. If it needs to be made ahead of time, freeze it. Then, remember to let it thaw overnight in the fridge before cooking it.  Or cook it first and then let it cook and store it in the fridge for up to four days.

How do I know when the stuffing is moist enough?

I recommend adding about a half cup of chicken broth at a time, stirring it, and letting it absorb for a minute between additions. It should be moist enough to clump together like thick oatmeal. Once the bread is moist, but not wet, stop adding broth. At any time, if there is a pool of broth at the bottom of the pan, add more bread. Some people like their stuffing dry. In that case, use a little less broth and try heating it under the broiler.

How can I prevent mushy stuffing?

The first thing to remember is to use the right bread. Good stuffing needs a hearty and dense white bread thoroughly dried. Do not use fresh bread. Also, just do it a little at a time when adding liquid. And the eggs should be lightly beaten.

Another important thing is not to overmix the stuffing. Stirring it too much breaks down the bread and makes it soggy. One more thing to keep in mind is not to chop your bread into perfect cubes. Tearing it into pieces with your hands will make it tastier and leave fewer places for pools of liquid to hide.

How can I fix mushy stuffing?

Do not toss your stuffing in the trash can if it is soggy! It can be fixed. First, simply try adding more bread. This is the easiest way to fix it. The extra-dry bread will soak up the excess moisture and even grab some from the oversoaked bread to make it evenly moist. If that does not work, just spread it out on a baking sheet and bake it at 350 degrees F for about five minutes or until it is dry.

How to store:

• Refrigerate: Refrigerate for up to four days in an airtight container.   
• Freezing: Let the stuffing cool completely before storing it in separate freezer-safe containers for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: You can reheat it in the microwave for 45 to 90 seconds.

More Thanksgiving side dishes:

Recipe tips:

• Always use dry bread—preferably thick, white sandwich bread and not the soft Wonder bread type.
• To quickly dry bread, put it in the oven or air fryer.
• Do not put raw stuffing in the refrigerator. Either cook it right away or freeze it.
• The stuffing should be moist but not wet, so it is not mushy.
• Tear the bread instead of cutting it for better flavor and fewer puddles of liquid.
• Be careful not to stir too much as this can make it soggy as well.
• If the stuffing is too wet, add more bread or bake it in the oven.