Crockpot stuffing is so simple to make and will be everyone's favorite side dish during the holidays. The slow cooker does all of the work!
- 1 cup butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons poultry seasoning
- 1 medium onions finely diced
- 2 cups celery diced
- 12 cups cubed and dried bread I like to do half white and half Brown bread - like rye bread - or you can even do half dried cornbread
- 1/4 cup chopped parsley
- 2-3 cups chicken broth
- 2 eggs beaten
Heat butter over medium heat until melted.Add celery & onions and cook until softened (do not brown). Cool completely.
Stir in poultry seasoning, black pepper and salt. Cool completely.
Stir in eggs.
Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.Cover and refrigerate overnight if making ahead of time.
Grease a 5-6 qt slow cooker well.
Place bread cuts in the slow cooker.
Pour the celery, butter mixture over the top.
Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth
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 - check on it regularly and stir if needed - if stuffing begins to dry out add more broth. You can use drippings from your turkey if making on Thanksgiving for even more flavor. Top with more fresh parsley before serving.
Calories: 799kcal | Carbohydrates: 119g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1496mg | Potassium: 536mg | Fiber: 10g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 9mg