Here’s a delicious and easy Crock-Pot stuffing/dressing recipe that keeps your stuffing moist and flavorful without heating up the oven:
Crock-Pot Stuffing (Dressing) Recipe
Ingredients (Serves 6–8)
- 10–12 cups cubed day-old bread (white, sourdough, or a mix)
- 1 cup unsalted butter
- 1 medium onion, diced
- 2–3 stalks celery, diced
- 3–4 cloves garlic, minced
- 2–3 teaspoons fresh sage (or 1 tsp dried)
- 1–2 teaspoons fresh thyme (or ½ tsp dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2–3 cups low-sodium chicken or vegetable broth (adjust for desired moisture)
- 2 large eggs, beaten (optional, helps bind)
- ½ cup chopped fresh parsley
Instructions
- Prep the Bread:
- Cube bread and place in a large bowl. Lightly toast in the oven or leave slightly stale.
- Cook the Vegetables:
- In a skillet, melt butter over medium heat.
- Add onion, celery, and garlic, sauté 5–7 minutes until softened.
- Stir in sage, thyme, salt, and pepper.
- Combine Ingredients:
- Add the cooked vegetables to the bread cubes.
- Pour in broth gradually, stirring until bread is moistened but not soggy.
- Mix in beaten eggs if using.
- Cook in Crock-Pot:
- Spray crock-pot with non-stick spray.
- Transfer stuffing mixture into the crock-pot.
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours.
- Stir occasionally if possible.
- Finish & Serve:
- Before serving, sprinkle with fresh parsley.
- Optional: Top with extra butter or cranberries for flavor.
Tips
- Moisture control: Add more broth if it looks dry; less if it’s too wet.
- Add-ins: Sausage, mushrooms, apples, or nuts enhance flavor.
- Make ahead: Prepare the mixture a day early and refrigerate; cook the next day.
If you want, I can make a Crock-Pot stuffing version that’s gluten-free and extra fluffy, perfect for holidays.
Do you want me to do that?
