Wednesday, December 16, 2009

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot...and shared her recipe with me. I used it a few times...and then combined it with the simple Betty Crocker original recipe that I have been making for decades...and have found it to be a great way to make extra stuffing for a large crowd. The steam keeps the stuffing nice and moist...and it stays piping hot until serving time.

  • 1 loaf of firm white bread, cut into 3/4 inch cubes (or 9 cups of cubes)
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth (add more if you prefer a very moist stuffing)


  1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
  2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
  3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.


  • I double the recipe...stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey...add turkey stuffing to crockpot, combine well and keep piping hot until dinner time.