Easy Crockpot Stuffing
I like to plan my Thanksgiving side dishes so that I don’t have to prepare everything in the oven at once. This moist crockpot stuffing is always on my holiday menu, and it’s a crowd-pleaser every time. Perfectly seasoned, made with vegetables, herbs, and dried cranberries, it has a great texture and not a single piece of soggy bread.
I am not a fan of making stuffing inside the turkey; it’s just too soggy for me, and quite frankly, unsafe to consume. When I was working on this recipe for crockpot stuffing, besides the beautiful herb flavor, I also wanted texture! Along with sweet potato casserole, this is one of my favorite Thanksgiving recipes due to its rich flavors and the comfort it brings. The crusty bread is tender, yet also just enough to have some texture. Using the slow cooker also frees up much-needed oven space for other recipes.
Table of contents
What I love about this fuss-free side dish is that I can devour it piece by piece without worrying that it has been stuffed into a raw turkey. I adore it, and I’m sure you will too. The combination of sauteed mushrooms and celery, flavorful herbs, and perfectly cooked bread is to die for. In this recipe, I was able to strike the perfect balance of moisture and crispness, ensuring each bite has the ideal texture and flavor, thanks to 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 dishes, such as a big juicy turkey and lots of delicious cakes and pies.
- No stuffing the turkey: Stuffing the turkey can be messy and time-consuming. Additionally, it increases the cooking time. Making it in the slow cooker guarantees the best results, and it’s also much safer this way.
- No worries about cross-contamination: Typically, it is safe to eat the stuffing from inside the turkey; the USDA has even established guidelines on how to handle stuffing properly.
- Moist yet fluffy and light: With my easy, step-by-step recipe, you can achieve a fluffy and light stuffing.
What you will need
- Bread – I prefer a crusty bread; this way, it keeps its shape and doesn’t get soggy. Then, please leave it to dry for several days. If you don’t have stale bread, toast it in the oven for a few minutes before using it in this recipe.
- Veggies and fruits – I like using baby Bella mushrooms in my stuffing. Also known as cremini mushrooms, they are firm and dark, with an excellent, meaty flavor. I also add a sweet white onion, celery, and dried cranberries.
- Wet ingredients – To add moisture and flavor, I use organic, low-sodium broth and add it a little at a time so it doesn’t become soggy. I also add lightly beaten and at room temperature, so they incorporate more evenly. Eggs are the glue that holds everything together. Plus some unsalted butter.
- Seasoning and herbs – Besides salt and pepper, I like to add flavor by using a variety of herbs, such as dried Italian seasoning, fresh parsley, dried sage, dried thyme, and dried oregano.
How to make
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.
Mix the stuffing: Once the vegetables have cooled, I combine them with the dry bread, Italian seasoning, oregano, sage, thyme, salt, and pepper in a large bowl.
Add the broth: Now, I slowly pour in the broth, about a half cup at a time, stirring it gently each time and letting it absorb. I only add enough to make it moist but not wet. Next, I stir in the eggs and pour the mixture into the crockpot. I cover it and cook on high for 45 minutes.
Cook and serve: Then, turn the heat to low and cook for 4 to 6 hours. Serve when the stuffing reaches an internal temperature of 165°F.
Expert tip
The best bread for crockpot stuffing
Because the crockpot creates a moist environment, cooking stuffing in it sounds like the perfect idea. No worries about dry stuffing this year! Now, I use my own recipe for challah bread when I make this crockpot stuffing, but really, just about any dry bread will do. Challah is eggy and rich with a crust that crisps up nicely. Sourdough bread is terrific 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 tends to get really soggy. Using actual prepackaged stuffing bread seems like it would work out really well, but I found it to be less than satisfactory because it absorbed too much liquid and remained soggy. Whichever bread you choose, make sure it is dried out first. Preheat the oven to 300°F and bake for 30-40 minutes. You can also cook it in the air fryer for 7 minutes at 300°F.
More tips to consider
- 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 also make the mixture too soggy.
- If the stuffing is too wet, add more bread or bake it in the oven.
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, such as 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 various herbs and spices, such as dill, turmeric, cilantro, tarragon, lavender, lovage, and bay leaf.
- Spicy stuffing: Heat your stuffing. Add some red pepper flakes and chopped poblano peppers.
Serving suggestions:
To me, Thanksgiving is more about all the amazing side dishes that I look forward to all year long than the big turkey. Instead of serving a whole turkey, I usually opt for my cranberry orange turkey breast; it’s a delicious change from the routine, and, of course, I make lots of side dishes. I always serve green bean casserole, creamy mac and cheese, stuffed butternut squash, and sweet potato soufflé.
For a lighter and different side dish, serve this sweet and savory pear salad, made with candied pecans, Parmesan, feta cheese, and cranberries. Another favorite that everyone enjoys, and I make sure to include, is this crunchy broccoli and cauliflower salad. Pumpkin pie, apple tart, or pecan pie are the perfect dessert choices, and I usually make all because one dessert is never enough.
How to store:
- Refrigerate: Store in an airtight container for up to 4 days.
- 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 45-90 seconds.
Frequently asked questions
It is recommended to make it ahead of time only if you plan to cook it first, especially for a recipe like mine that contains eggs. The USDA advises against refrigerating uncooked stuffing because it can harbor bacteria, even when stored 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. Alternatively, you can cook it first, let it cool, and store it in the refrigerator for up to four days.
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 a pool of broth forms 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.
The first thing to remember is to use the right bread. Good stuffing requires a hearty and dense white bread that is thoroughly dried. Do not use fresh bread. Also, add liquid a little at a time. And the eggs should be lightly beaten. Another important thing is not to overmix the stuffing. Stirring it too much breaks down the bread, making 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.
Do not toss your stuffing in the trash can if it is soggy! It can be fixed. First, try adding more bread. This is the easiest way to resolve the issue. The extra-dry bread will absorb the excess moisture and even draw some from the oversoaked bread to make it evenly moist. If that does not work, spread it out on a baking sheet and bake it at 350°F for about 5 minutes, or until it is dry.
More Thanksgiving side dishes:
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Easy Crockpot Stuffing
Ingredients
- 1 cup butter unsalted
- 1 onion chopped
- 2 cups chopped celery
- 1/4 cup fresh parsley chopped
- 2 cups mushrooms sliced
- 10 cups dry bread cubes about 1 inch in size
- 1 teaspoon dried sage
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 1/2 – 4 cups chicken broth or veggie broth for the vegetarian version or as needed
- 2 eggs beaten
Instructions
- Heat a skillet over medium heat and add butter, stirring it until it melts.
- Add onion, celery, mushroom, and parsley to the skillet and cook for 7 minutes, stirring frequently.
- Add dry bread cubes to a large bowl. Add the cooked vegetables, sage, Italian seasoning, thyme, oregano, salt, and pepper.
- Pour enough broth to moisten the bread, but NOT make it mushy. Stir.
- Add beaten eggs and stir to combine. Transfer the mixture to the slow cooker and cover.
- Cook on HIGH for 45 minutes, then reduce the heat to LOW and cook for 4 to 6 hours.
- Serve and enjoy!
Video
Notes
The best bread for crockpot stuffing
Because the crockpot creates a moist environment, cooking stuffing in it sounds like the perfect idea. No worries about dry stuffing this year! Now, I use my own recipe for challah bread when I make this crockpot stuffing, but really, just about any dry bread will do. Challah is eggy and rich with a crust that crisps up nicely. Sourdough bread is terrific 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 tends to get really soggy. Using actual prepackaged stuffing bread seems like it would work out really well, but I found it to be less than satisfactory because it absorbed too much liquid and remained soggy. Whichever bread you choose, make sure it is dried out first. Preheat the oven to 300°F and bake for 30-40 minutes. You can also cook it in the air fryer for 7 minutes at 300°F.More tips to consider
- 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 also make the mixture too soggy.
- If the stuffing is too wet, add more bread or bake it in the oven.