An easy stuffing recipe that you can make without using your oven!
- 12 cups (454 g) torn bread chunks, about 1 - 1 1/2 inch pieces (preferably from a crusty, dense loaf)
- 1/2 cup (113 g) unsalted butter (1 stick)
- 2 large eggs
- 1 teaspoon kosher salt (see note 1)
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- 1 cup (130 g) chopped onion, about 1/4 inch (6.4 mm) pieces
- 1 cup (125 g) chopped celery, about 1/4 inch (6.4 mm) pieces
- 1 cup (87 g) chopped white button mushrooms, about 1/4 inch (6.4 mm) pieces
- 2 - 3 cups (473 - 710 ml) chicken or turkey broth/stock (can substitute vegetable broth)
- nonstick spray, butter or oil for greasing the crock pot
**Do ahead step** Tear bread into about 1 - 1 1/2 inch (2.5 - 3.8 cm) pieces. Spread out onto a baking tray and allow to dry out, uncovered, overnight. Or, if you don't have time, place the baking tray of torn bread chunks into a preheated 250 degrees F (130 degrees C) oven for 20 minutes. The outsides should be very dry, but the interior should still have some softness remaining.
- Generously spray the interior of a crock pot or slow cooker with nonstick spray (or grease well with butter or oil). (See note 2.)
- Cut the butter into chunks and place into a large, microwave-safe bowl. Microwave on high for 30 seconds, stir, and microwave again in 15 second increments, stirring in between, until just melted.
- Add the salt, thyme, sage, eggs, and chopped vegetables. Stir to combine.
- Add the dried bread chunks and toss together using hands or a wooden spoon until the wet ingredients are absorbed evenly into the bread.
- Drizzle about 1 1/2 cups (355 ml) broth over the top of the bread chunks and toss again until absorbed. Add additional broth in small amounts until the bread starts to slump in the bowl but before the bread chunks are completely saturated with broth, tossing as you add. The bread chunks should look softened but should still hold most of their shape. You will likely need about 2 1/4 - 2 3/4 cups (532 - 651 ml) broth, but the exact amount will vary based on how dry and dense the bread is and your personal preference.
- Place the stuffing into the greased crock pot, spreading the top out evenly. Cook on high for 2 hours. After 2 hours, check the stuffing. If you want the sides of the stuffing to be more crunchy, cook for an additional 15 - 30 minutes on high.
- Serve immediately or set crock pot to the "keep warm" setting until ready to serve.
This recipe uses kosher salt, which is coarse grained. If substituting with fine grain salt, start with ¾ teaspoon salt instead of the 1 teaspoon called for, and sprinkle on more at the end if needed.
A crock pot or slow cooker that is 3.5 - 4 quarts (3.3 L - 3.79 L) in size will work best for this recipe.
If you would like to garnish the stuffing before serving, a sprinkle of chopped parsley on top or springs of fresh thyme on the side would work well.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/8 recipe
- Calories: 301
- Sugar: 8.4 g
- Sodium: 842 mg
- Fat: 14.7 g
- Saturated Fat: 7.5 g
- Carbohydrates: 33.8 g
- Fiber: 2.2 g
- Protein: 8.7 g
- Cholesterol: 77 mg
Keywords: slow cooker stuffing, crock pot stuffing, easy slow cooker stuffing