Crockpot aka Slow Cooker Stuffing

Using the slow cooker saves some oven space, plus you can taste the stuffing periodically and adjust seasonings if needed. As you cook it, the pieces around the edge of the slow cooker should get chewy. You can also bake this in a traditional oven, but bake times may vary. I usually bake ¼ of the recipe in a 6-inch cast iron skillet at 350 for about 30 minutes.

Course Side Dish

Cuisine American

Keyword Slow Cooker, Stuffing

Prep Time 20

Cook Time 4

Total Time 4 20

Servings people

Author Anna

Cost 5

Ingredients

1 ½ cup chopped onions
1 cup celery
1 stick (or 2) of butter (salted)**
8 inch square pan of cornbread crumbled (10 oz)
10 ounces chewy baguette type bread or ciabatta cut into cubes
1 ½ teaspoons poultry seasoning
2 large eggs
1 ½ cup chicken broth to start then add as needed (33% reduced sodium)
plenty of fresh ground pepper
1 teaspoon chopped fresh sage or to taste
⅓ cup toasted pecans chopped

Instructions

Melt 1 stick of the butter in a large skillet. Saute onions and celery for about 4 minutes or until soft. Turn off the heat.
In large bowl (or the slow cooker bowl) mix bread and crumbled corn bread. Toss with poultry seasoning. Pour onion/celery mixture into bread mixture and stir until moist. Add eggs and stir well. Pour in 1 ½ cups broth.
Empty mixture into slow cooker and cook for four hours, stopping to stir once or twice. After 4 hours, you should have a good base stuffing, but it will need some more flavorings. At this point, add fresh pepper to taste (about ¼ to ½ teaspoon), sage and toss with pecans. You can also add the remaining stick of butter, but if you like your stuffing on the lighter side, you can leave out the second stick of butter and moisten with broth only. If you are feeding a group of people who like traditional rich stuffing, it's probably best to use all of the butter.
Also, using the slow cooker allows you to add extra salt as needed. I usually make this with salted butter and lower salt (not sodium free) broth, so very little extra salt is needed. But always salt to taste.
Total cook time should be 4 hours on low give or take a few minutes.
Serves 6 to 8

Notes

You can use unsalted butter, but you'll need to add about ⅜ teaspoon of salt to the recipe.