Description
This Slow Cooker Stuffing Recipe delivers a comforting, savory side dish perfect for holiday meals or any cozy dinner. Featuring toasted bread cubes, sautéed onions, garlic, mushrooms, and aromatic fresh herbs, all simmered slowly in a blend of chicken stock and eggs to create a moist, flavorful stuffing. The slow cooker method allows the flavors to blend beautifully while freeing up oven space.
Ingredients
Units
Scale
Main Ingredients
- 16 ounces toasted bread cubes
- 8 tablespoons unsalted butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces sliced cremini mushrooms, coarsely chopped
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cups low-sodium chicken stock
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F. Spread the fresh bread cubes evenly on a baking sheet and toast them for about 1 hour until they are slightly golden and crunchy. This step ensures the bread holds up well during cooking and adds a nice texture to the stuffing.
- Sauté Aromatics and Mushrooms: In a large pot or the slow cooker with sauté feature, melt the unsalted butter over medium-low heat. Add diced onions, minced garlic, and a pinch of salt and pepper. Stir and cook for 5 minutes until the onions begin to soften. Add the chopped cremini mushrooms and cook for an additional 6 to 8 minutes, stirring frequently, until the mixture is juicy and tender.
- Add Herbs and Bread: Stir in the chopped fresh sage, rosemary, and thyme. Then add the toasted bread cubes to the pot, tossing thoroughly to combine all the ingredients evenly. Remove the pot from heat or keep slow cooker on low to allow it to cool slightly before the next step.
- Mix Stock and Eggs: In a separate bowl or measuring cup, whisk together the low-sodium chicken stock, lightly beaten eggs, salt, and pepper. Pour this mixture evenly over the bread and herb mixture, gently tossing to coat all the bread cubes.
- Slow Cook the Stuffing: Transfer everything to the slow cooker if not already using it. Cover and cook on the low setting for 5 to 6 hours. This slow cooking melds the flavors and creates a moist, tender stuffing without needing oven space.
- Final Seasoning and Serve: Before serving, taste the stuffing and adjust the seasoning with additional salt and pepper if necessary. Serve warm with your choice of gravy for a classic side dish experience.
Notes
- Ensure bread cubes are properly toasted to avoid a soggy stuffing.
- If fresh herbs aren’t available, dried herbs can be substituted using one-third of the amount.
- Use low-sodium chicken stock to have better control over the final saltiness of the dish.
- Cooking times may vary slightly depending on your slow cooker model; check stuffing firmness and moisture toward the end.
- This recipe can be adapted vegetarian by substituting vegetable stock and omitting eggs or using a vegan egg substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
