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Easy Crockpot Stuffing
The stuffing from the crockpot is juicy, filling, and properly seasoned! It’s a simple side dish to create using a slow cooker for Thanksgiving. See how simple this recipe is to make.
Due to the comfort that it provides and the rich tastes, it is one of my top favorite Thanksgiving meals!
But remember you can make this side dish anytime, not just for Thanksgiving.
Crockpot stuffing recipe
But remember you can make this side dish anytime, not just for Thanksgiving.
The texture and flavor of this Crockpot Stuffing dish are excellent! In practically every home I know, this side dish is always offered for Thanksgiving.
I adore this meal because I can eat it piece by piece without worrying that a raw turkey was stuffed with it. Generally speaking, eating it from within the turkey is not dangerous; I just don’t particularly enjoy it.
Simply said, there may be hazards involved, and as a result, the USDA has established some rules on how to manage stuffing correctly. Just remember those guidelines when preparing this dish.
But remember you can make this side dish anytime, not just for Thanksgiving.
By using the slow cooker, you may use the available oven space for your other dishes. When you are busy with other tasks for your holiday dinner, this dish is perfect.
It is such an easy side dish to make, and you can also add your preferred flavor, the same sausage, or even some apples or pears to make it your own.
What is the difference between stuffing and dressing?
Stuffing must be something that you put inside the turkey (as an example) while dressing is simply cooked in a dish. However, stuffing tastes so good that others just opt to prepare it without wanting to put it inside the turkey or chicken.
There is no difference in the ingredients but depending on who you ask, people get to call the exact same dish differently.
Try this with our Air Fryer Turkey Breast
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 as needed)
- 2 eggs (beaten)
Instructions
- Place a skillet over medium heat, add butter and melt.
- 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, add sage, Italian seasoning, thyme, oregano, salt, and pepper.
- Pour in enough broth to moisten the bread, but NOT make it mushy. Stir.
- Add beaten eggs and stir to combine. Transfer mixture to slow cooker, and cover.
- Cook on HIGH for 45 minutes, then reduce heat to LOW and cook for 4 to 6 hours.
