Crockpot Stuffing Recipe

Name: Crockpot Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 cups chopped onions; 2 cups chopped celery; 1 lb sausage, cooked and drained (optional); 1/4 cup chopped fresh parsley; 12 ounces sliced mushrooms; ½ cups dry bread cubes; 1 teaspoon poultry seasoning; 1 1/2 teaspoons dried sage; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 4 1/2 cups chicken broth, as needed (I usually use about 3 cups); 2 eggs, beaten

Servings: persons

1 cup butter
2 cups chopped onions
2 cups chopped celery
1 lb sausage, cooked and drained (optional)
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
½ cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, as needed (I usually use about 3 cups)
2 eggs, beaten

1
NOTE: This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
2
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently, until onion is translucent.
3
Spoon cooked vegetables (and optional cooked sausage, if using) 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 (don't use full amount listed at first, more can be added as needed), and mix in eggs.
4
Spray slow cooker with cooking spray. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. (I find that four hours is plenty with the newer slow cookers. Cook time will depend upon your slow cooker).
5
OVEN OPTION: Prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, 2 cups chopped onions, 2 cups chopped celery, 1 lb sausage, cooked and drained (optional), and more.

Yes, Crockpot Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions