Here’s a simple and flavorful Crock Pot Stuffing recipe—perfect for holidays or any cozy meal. It’s hands-off, moist, and full of classic savory flavors.
Ingredients (Serves 6–8)
- 8 cups cubed bread (day-old French, sourdough, or white bread works best)
- 1/2 cup unsalted butter (1 stick)
- 1 medium onion, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- Optional: 1 cup cooked sausage, diced
- Optional: 1/2 cup chopped fresh parsley
Instructions
- Prep the vegetables:
Melt butter in a skillet over medium heat. Add onion, celery, and garlic. Sauté until softened, about 5 minutes. - Combine ingredients:
In a large bowl, combine bread cubes, sautéed vegetables, herbs, salt, pepper, optional sausage, and parsley. - Add broth and eggs:
Pour broth over the mixture and stir in eggs. The mixture should be moist but not soupy. - Cook in the crock pot:
- Spray the crock pot with nonstick spray.
- Add the stuffing mixture, cover, and cook on low for 3–4 hours or high for 1.5–2 hours.
- Optional: Crisp the top:
For a golden top, transfer cooked stuffing to a baking dish and broil for 3–5 minutes. - Serve:
Scoop into bowls or onto plates alongside your favorite main dishes.
💡 Tips:
- Use stale or slightly dried bread—it absorbs the flavors better without getting mushy.
- Add extras like chopped apples, cranberries, or nuts for a festive touch.
- If you like it extra moist, add a little more broth during cooking.
If you want, I can give a Southern-style Crock Pot Stuffing version with sausage, celery, and cornbread for a more traditional flavor profile.
Do you want me to provide that version?
