Crock Pot Stuffing takes my favorite classic stuffing recipe and turns it into an easy make ahead side dish. This stuffing is perfect to serve along side turkey dinner!
Once I started cooking my stuffing in my slow cooker, it’s the only way I make it now! Not only is it easy and delicious, it can be prepared up to 24 hours in advance making it the perfect side during a busy meal! Turkey dinner is a big undertaking so I try to plan ahead as much as I can both before the meal and on turkey day (I use this turkey dinner planner to keep everything in order).
When you walk into my kitchen a few hours before that golden turkey is out of the oven, you’ll see slow cookers and vegetable steamers all lined up on one side of the kitchen. I try to have all of the sides and accompaniments prepared ahead of time. I no longer boil my mashed potatoes, I make slow cooker mashed potatoes and I often have veggies like carrots and broccoli washed and sitting in the veggie steamer ready to go (and of course this Crock Pot stuffing)! When the turkey is ready, it comes out of the oven and literally the only thing I have to do is cook up the gravy while it rests.
I do have to make a confession… while I always make a ton of dishes for any turkey dinner including rolls, veggies, salads and all that other jazz that goes along with turkey the only thing I care about is the stuffing (and gravy). Truly, if I just had a big ol’ plate of stuffing, I’d be a happy camper (and I always ALWAYS take seconds of the stuffing).
The Best Bread for Stuffing
You can make delicious stuffing with ANY kind of bread from hot dog buns to leftover bagels or crusts of bread. To make perfect stuffing, you’ll need to ensure your bread cubes or crumbs are dry before beginning.
My personal favorite bread for stuffing is using half white sandwich bread and half brown sandwich bread and drying it myself. It gives the best texture and flavor allowing for the seasonings and celery/onion mixture flavor to really shine through.
My second choice is dried unseasoned bread cubes from the store. I prefer to add my own seasonings and control the sodium. (I use a homemade poultry seasoning).
How to Dry Bread for Stuffing
There are two ways I dry bread for stuffing:
1. Make day old bread: Cut your bread into cubes and leave it on the counter uncovered at least 24 hours (stirring occasionally).
2. Dry Bread Crumbs in the oven: Preheat oven to 300 degrees. Lay fresh bread cubes in a single layer and cook 25 minutes stirring half way or until dried. Ensure your bread doesn’t toast or brown.
An important note about adding the broth! You are going to add just enough broth to the cubes to moisten them. Depending on the type of bread you use your broth amount could vary by up to a cup or more! You want enough broth so that the cubes are moist but not mushy as the onions/celery and other add ins will also add a bit of moisture to the stuffing.
Cooks Tip: If you accidentally add too much liquid and your stuffing is too wet, don’t despair! Add in a couple of handfuls of dry bread cubes or store bought croutons. They’ll soak up any extra moisture creating the perfect consistency.
While I like a simple classic stuffing, if you’re more adventurous, you can most certainly add in whatever you’d like such as fresh or dried cranberries, fried mushrooms or even cooked sausage. Once you make this easy Crock Pot stuffing, it’ll definitely become your go to!
Equipment
Ingredients
- 1 cup butter
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 2 teaspoons poultry seasoning store bought or homemade
- 2 medium yellow onions diced
- 2 cups sliced celery
- 6 cups dry white bread cubes *see note
- 6 cups dry brown bread cubes *see note
- ¼ cup chopped fresh parsley
- 1 tablespoon fresh herbs or to taste, thyme, sage, rosemary ,optional
- 3 cups chicken broth plus an additional 1 cup if needed
- 2 eggs
Instructions
- Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt. Add celery & onions and cook until softened (do not brown). Cool completely.
- Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
- Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
- Cover and refrigerate overnight if making ahead of time.
- Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This is my go to! I am a stuffing fanatic and enthusiast, and this is my favorite recipe! It was a huge hit last year too!
So happy to hear that Shelby!
How many loaves a bread is this??
It might vary a bit but approximately ½ loaf of white bread and ½ loaf of wheat bread.
Thank you for this recipe! I’m excited to try it for a Friendsgiving in a few weeks. Quick question… I saw you use sandwich bread. How many cubes do you cut each slice of bread into? Thank you!
Hi Brittney, we just eyeball them for size, but approximately half-inch cubes. Depending on the size of your bread slice it would probably be around 15-20 pieces per slice.
I have no poultry seasoning. Any alternative?
Hi Nadav, you can easily make your own poultry seasoning!
Great recipes! I made an egg white dessert like this with a can of cherry pie on it. It was wonderful and very easy to make.
So glad you are enjoying the recipes Linda!
Will the zucchini rounds (baked) work if I peal the zucchini first?
Are you looking to add zucchini to the stuffing recipe?
I am planning on using this recipe for our Christmas turkey dinner. Always up for saving time and work! I am wondering if you beat the eggs lightly before adding into the bread cube mixture? Doesn’t state that in the directions, but I would think you would?
Thanks so much!
Sorry I missed your question Patty. It will work either way. I sometimes just add it in without beating. I hope you enjoyed the stuffing during your Christmas dinner!
Can this recipe be doubled?
While it could be doubled, it likely wouldn’t fit into one slow cooker. If you’re putting into 2 slow cookers, it should work just fine.
What is brown bread? Wheat?
Yes, wheat bread. :)
Hi there!
I have an egg allergy in my family. Can I omit the eggs or will it have an effect on the end result?
Thanks!!
I think it would work just fine without egg! The egg binds it. It’s very similar to baking it in the oven. Enjoy Laura!
I made my own cubes and used two cups of broth. It came out very eggy and collapsing likebread pudding and the excess butter pooled at the bottom. Looking for ideas to fux it. I like a fluffy, dry and crisp stuffing like oven baked. I need to make it again tonight so I’m thinking of adding more bread cubes to soak up the butter and not using egg?
Were your bread cubes dry? If you’re using your own bread cubes (even if they’re dried) they generally take much less liquid. I would suggest adding the broth a little at a time, stirring after each addition to reach desired consistency. You may not need all of the broth.
They were dry but I made them myself and so they weren’t hard as rocks like the store bought ones. I’m still thinking leave out the eggs and reduce the broth like you’re saying.
Yes, I think that’s the best option! Let me know how it turns out for you Nicole. :)
I didn’t use this particular recipe,and I eyeball the moistness, plus I always add some chopped boiled eggs.And later when done I put some sliced boiled eggs on top. Just get a can of unseasoned bread crumbs and mix a little in to soak up the butter. Or toast the bread,just a little. Works better if the crock is not so deep. I use the little round crock pot 2.5 qt($20 at wallyworld), or if making more, the casserole 3.5qt crockpot, on sale around $20,otherwise $30. I used the 3 in a row set one year, and it was just a little too moist,but i just left it on warm a while, so it was acceptable, some like it that way, or at least they said they did? You can get the 3 set this time of year at Sams club.I have the tru brand buffet server. It takes a little longer to cook, specially when using all 3 at once, so put the dish(s) that needs the most time on, by itself, first.The lids rest on back and it comes with spoons. They are slightly less deep than a regular crock pot 2.5qts,so that will help. I wound up making green bean casserole in one and the 3rd was carrots with bacon and green onions…ummmmm!!! they don’t seem as sturdy as crock pot, but I only use them this time of year..at $30, I put them away in the box in the garage, and get them back out when I need them..It travels ok. I put it in a box and put a foil seal across each dish, because it will slosh. That way the lids were clean when I arrived at the family destination. Girl, I also invested in a $30 electric roaster. Great for turkey. I just hosed it off outside afterwards…Like 2 days afterwards, Ha. That is totally foolproof and the turkey is done in 2 1/2 hours…It goes back in the box and in the garage too. I do use a little dish soap, ha..I also got that ge roaster at sams..but didn’t see it this year. You might try the Copper chef wonder cooker,tho. All this is to get you realizing, it is trial and error..If you LOVE good food, make it yourself. Old Southern living recipes are great. Write down what works, put that in the computer, so next time, you will be ready. I really like the flavor of the crock pot dressing, but my mom made the best, in that old fashioned electric roaster…So..Do not give up!!
Thank you so much for your great advice and sharing the tips you’ve learned along the way! I have one of those warmers (a gift from my Mom) and I love your tips on how you use it!
Are those white or yellow onions?
Hi Hope, we use yellow onions in this recipe.
I made the dressing/stuffing today and thank goodness I had the foresight to make extra. It was a total success as everyone absolutely loved it. I put some in the turkey and the rest in the crockpot. This will be the only recipe I will ever use. My family thanks you!!
I’m so glad your family loved it Marybeth!
My daughter is allergic to eggs so I left them out and added a little extra broth to replace the moisture. Although I’m sure the eggs are lovely, it worked quite well without too. I made your poultry seasoning which was great. This is such a great way to make stuffing I’m pretty sure I’ll never go back to the old way. I’m going to try your slow cooker mashed potatoes next.
I’m so glad you loved them Marilyn!
Thank you for the recipes (super excited about the poultry seasoning [and chili seasoning] found on your site, now I don’t have to buy premade mystery seasonings!).
How in the world are you able to answer the same question, multiple times, in a single thread without going bonkers?
LOL! Thank you Monica! ;) Enjoy the seasoning mixes, I love making my own!
I’ve heard of using 1 pound hamburger or pork sausage in this recipe – has anyone tried that and would you brown the meat before adding to crockpot?
I have a crock pot stuffing recipe here which always works well and I think pork sausage would be great! The meat would need to be browned before adding to the recipe.
This is pretty close to the way I make mine. It’s just a personal preference but I use some dried French and/or sourdough bread along with white bread. It give the dressing a nice texture but probably have to add a little more broth.
Those sound delicious to me too Debbie! Thank you for sharing your way of making stuffing :)
Can the bread crumbs be substituted for stove top stuffing? Just curious?
Yes they could be but the stove top usually already has seasonings and a lot of salt. Adding in broth (and additional salt) might make this recipe a bit too salty so I’d suggest using a low sodium or no sodium version of broth.
I’m interested in making this for a potluck Thanksgiving at work. It sounds delicious, but I have 1 question. I have read in other recipes that once you add egg to a recipe you should cook it at that time because it’s not safe to refrigerate raw egg in a recipe. I’m not an experienced/knowledgeable cook, so I want to make sure I’m being safe. Any feedback is appreciated.
I haven’t heard this before, I know a lot of cookie dough etc contain eggs and is refrigerated. I do know that eggs should not be added if you plan to stuff the turkey with the stuffing.
In this case, if you’re concerned, you can leave the eggs out (and the recipe will still work just fine, the eggs just keep the stuffing from being crumbly). Other options would be to stir the eggs in the morning before your turn the slow cooker on or to use a pasteurized egg product (like Egg Beaters) in place of eggs. I hope that helps!
https://www.incredibleegg.org/egg-nutrition/safe-food-handling-tips/
Hi Holly! I’m planning to use your recipe this year and I was wondering how many serving in this recipe? Many thanks – it’s sounds delicious!!
This recipe makes 12 servings.
How many servings does this recipe yield?? My husband and I are having thanksgiving alone for the first time and I really don’t want to too much left over. Can I cut this recipe in half?
This recipe makes 12 servings. If you half it, adjust the cooking time slightly.
Im never sure how many bags of unseasoned bread cubes to get at the supermarket. We love stuffing but I only bought 2-12 oz. bags is that enough?
This recipe uses 12 cups of dry bread, so you can measure how many cups your bags are to know if it is enough for the recipe. Enjoy Rosemary!
Your crockpot dressing sounds so much easier than stuffing the bird. Just wondering what seasoning you use to flavour the turkey if you don’t stuff it? Happy thanksgiving to you. We already had ours in Canada. Thinking about Christmas now!
Hi Jesse, it is definitely easier! In my Spatchcock Turkey, I use thyme, rosemary, parsley, and sage.