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I stumbled upon this slow cooker stuffing hack when I was struggling to make room in my oven during a Thanksgiving dinner. These days it's our family's go-to tradition. The long, slow cook time gives you moist stuffing with those crunchy edges everyone wants to grab. And the best part? It pretty much takes care of itself while you handle all your other holiday cooking.
This Method Will Transform Your Holiday Meals
With holiday cooking under my belt for 40+ years, I can promise this stuffing technique is a total winner. Slow cooking pulls out all those yummy flavors and makes a texture that you'll never get from a box. My kitchen might be jam-packed with pots and pans, but I'm always sure my stuffing will come out just right every time I make it.
Your Grocery Run
- 1 cup butter: Go for the real stuff, not margarine. It really makes everything taste better.
- 2 large onions: Sweet ones are my choice but yellow onions do the job nicely too.
- 4 celery stalks plus leaves: Don't toss those leaves away - they add tons of taste.
- 16 ounces mushrooms: I usually buy them already sliced to cut down on prep time.
- 1 bunch fresh parsley: It adds such a nice fresh kick.
- 2 bags bread cubes: I usually grab Pepperidge Farm Classic, but any decent stuffing mix will work fine.
- 2 tablespoons poultry seasoning: This creates that stuffing flavor everyone loves.
- 1 tablespoon rubbed sage: Your house will smell wonderful with this.
- 1 tablespoon kosher salt: You can use plain table salt if that's what you've got.
- Fresh thyme sprigs: You can use dried in a pinch, but fresh tastes so much better.
- 1 teaspoon black pepper: Try to grind it fresh if you can.
- 4 cups chicken stock: Making your own is great but boxed works just fine when you're busy.
- 2 large eggs: They're key for binding everything together.
Cooking Steps
- Begin With Your Vegetables
- Pull out your largest frying pan and melt the butter on medium heat. Add your onions, celery and mushrooms. Cook until you see the onions turn translucent and the mushrooms let out all their flavorful liquid.
- Combine All Ingredients
- Find your biggest mixing bowl and add your bread cubes with all the spices. Throw in your cooked veggie mixture and stir everything well.
- Add The Liquid Components
- Now pour in your stock and the beaten eggs. Mix it all up gently - you want everything wet but not soggy.
- Let Your Slow Cooker Do The Work
- Put everything in your crockpot. Set it to high for 4 hours or low for 8. Want extra crispy bits? Just stir it around in the final hour and leave the lid slightly open.
Customize It Yourself
You can always chop up stale bread and dry it yourself in the oven. Fresh sage from the backyard makes everything pop with flavor. Don't bother with mushrooms from a can - they never taste right. Make sure you stir things up near the end so those crunchy bits get mixed throughout.
Storing What's Left
Store any extra stuffing in a sealed container and it'll stay fresh in the fridge about 4 days. Need to keep it longer? Just stick it in the freezer for up to 3 months. I love using the leftovers in breakfast bakes or topped with an egg the next morning.
Great Food Combos
This stuffing goes amazingly well with a moist roasted turkey, some fresh green beans and a bit of tart cranberry sauce. It's so tasty I've started making it for our regular chicken dinners too. My family actually asks for it all through the year now.
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Frequently Asked Questions
- → Why choose fresh mushrooms over canned ones?
Fresh mushrooms have a better taste and texture, while canned ones might taste metallic.
- → How do the edges get crispy?
Take the lid off during the last hour and stir now and then. This lets the edges firm up as the moisture escapes.
- → Is it okay to swap fresh herbs with dried ones?
Sure, but use a smaller amount. Dried herbs are stronger, so you’ll only need about a third of what the recipe calls for fresh ones.
- → Why shouldn’t I pack the mixture in the slow cooker?
Stuffing needs extra space for the heat to circulate. If it’s too tightly packed, it could turn out wet and heavy instead of light and fluffy.
- → Can preparation be done in advance?
Feel free to prep early, but it’s best cooked fresh before serving to keep its ideal texture intact.