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I stumbled upon this slow cooker stuffing years back when my oven was packed during Thanksgiving dinner prep. It's turned into our family's favorite tradition now. The low, slow cooking gives you that perfectly damp stuffing with those crunchy edges everyone fights to grab. And the best part? It practically makes itself while you handle all your other holiday cooking tasks.
This Method Will Transform Your Holiday Menu
With over forty years spent cooking for holidays, I'm telling you this stuffing approach is a game-changer. The crockpot brings all those savory flavors together and makes a texture those boxes can't match. My kitchen might be swamped with plates and pans, but I never worry about my stuffing—it comes out awesome every time I make it.
Your Grocery Needs
- 1 cup butter: Go for the real stuff, not margarine. The flavor depth is worth it.
- 2 large onions: Sweet ones are my pick, but any yellow onions will do just fine.
- 4 celery stalks plus leaves: Don't toss those leaves—they pack extra taste.
- 16 ounces mushrooms: I buy them already sliced to cut down on prep work.
- 1 bunch fresh parsley: Adds such a nice bright flavor.
- 2 bags bread cubes: I usually grab Pepperidge Farm Classic, but any quality mix works great.
- 2 tablespoons poultry seasoning: This makes that traditional stuffing flavor happen.
- 1 tablespoon rubbed sage: The smell alone will get your mouth watering.
- 1 tablespoon kosher salt: Table salt works fine too if that's what you've got.
- Fresh thyme sprigs: You can use dried in a pinch, but fresh really shines.
- 1 teaspoon black pepper: Freshly ground tastes better.
- 4 cups chicken stock: Homemade is fantastic but boxed saves you hours.
- 2 large eggs: They bind everything into one delicious mix.
Preparation Steps
- Begin With The Vegetables
- Take your largest frying pan and melt that butter on medium. Throw in your onions, celery and mushrooms. Let them cook until onions turn translucent and the mushrooms let out all their flavorful liquid.
- Combine All Components
- Find your biggest mixing bowl and put in your bread cubes with all those spices. Add your cooked veggie mixture and stir everything well.
- Add Your Liquid Ingredients
- Pour your stock and whisked eggs over everything. Mix it all gently so everything gets wet but doesn't turn to mush.
- Let Your Crockpot Do The Work
- Put the whole mix into your slow cooker. Set it on high for 4 hours or low for 8. Want extra crunchy bits? Just stir it about an hour before it's done and leave the lid slightly open.
Customize It Your Way
I often cut up stale bread myself and dry it in the oven. Fresh sage from my backyard makes everything pop with flavor. Don't bother with mushrooms from a can as they just taste off. Make sure you stir toward the end of cooking time so you get those tasty crispy pieces throughout the whole dish.
Storing Extra Portions
Store any extra stuffing in sealed containers and it'll keep in your fridge about 4 days. Need to keep it longer? Just freeze it and it'll stay good for up to 3 months. I love using what's left to make morning bakes or just topped with an egg for breakfast.
Ideal Food Companions
This stuffing goes amazingly well with a moist roasted turkey, some fresh green beans and tart cranberry sauce. It's so tasty that we now make it with our regular chicken dinners on Sundays. My family actually asks for it all through the year now.
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Frequently Asked Questions
- → Why are fresh mushrooms preferred?
Fresh mushrooms taste better and have a firmer texture. Canned ones might leave a weird metallic flavor.
- → How can I make the edges crispy?
For crispy sides, take the lid off around the last cooking hour. Stir here and there to let steam escape.
- → Can dried herbs replace fresh ones?
Absolutely, but cut down the amount by about two-thirds since dried herbs are stronger. Fresh ones taste fresher though.
- → Why shouldn’t I tightly pack the stuffing?
Stuffing needs room so the heat spreads evenly. Squeezing it in can make it sticky and overly wet.
- → Is it okay to prepare this in advance?
You can chop and prep ahead, but mix and cook it closer to serving to get the best texture and flavor.