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Simple Crock-pot Stuffing

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“If you’re hosting a big Thanksgiving dinner this year, add this simple crock-pot stuffing to your menu to ease in entertaining. This is an easy way to make ‘extra’ stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!”

Prep: 25 m Cook: 8 h 55 m Ready In 9 h 20 m

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Simple Crock-pot Stuffing

To make this Simple Crock-pot Stuffing, You’ll need the following Ingredients:

Ingredients:

1 cup butter or margarine

1/4 cup chopped fresh parsley

12 ounces sliced mushrooms

1 teaspoon poultry seasoning

2 cups chopped celery

1 1/2 teaspoons dried sage

12 cups dry bread cubes

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

2 cups chopped onion

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth, or as needed

2 eggs, beaten

Directions:

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3. Cook on High for 45 minutes, then reduce heat to low and cook for 4 to 8 hours.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

SIMPLE CROCK-POT STUFFING

Simple Crock-pot Stuffing

"If you're hosting a big Thanksgiving dinner this year, add this simple crock-pot stuffing to your menu to ease in entertaining. This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!"

  • 1 cup butter or margarine
  • 1/4 cup chopped fresh parsley
  • 12 ounces sliced mushrooms
  • 1 tsp poultry seasoning
  • 2 cups chopped celery
  • 1 1/2 tsp dried sage
  • 12 cups  dry bread cubes
  • 1 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 2 cups chopped onion
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 1/2 cups chicken broth, or as needed
  • 2 eggs, beaten
  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

  3. Cook on High for 45 minutes, then reduce heat to low and cook for 4 to 8 hours.