The Best Slow Cooker Stuffing

This sluggish cooker stuffing is flavorful, completely moist, and good if you want to release oven house. However, it can be baked within the oven, if wanted.

My sister-in-law introduced this stuffing to a household Thanksgiving celebration, and I’m not kidding, nobody may speak about the rest. It is actually the perfect stuffing EVER.

Best Bread to Use for Slow Cooker Stuffing

I’ve discovered the perfect bread is thick, sturdy sandwich bread. I exploit Grandma Sycamore’s model. One loaf (17 slices) is the proper quantity for this recipe.

However, a sturdy home made bread recipe like this sandwich bread or this French bread will work effectively, too.

Avoid bread that’s tremendous ethereal, skinny, or type of wimpy in texture.

• Trim the crust off the bread slices. Don’t use the heels/ends of the bread.
• You’ll want about 10 cups of three/4- to 1-inch bread cubes earlier than drying.
• The cubes will shrink a bit whereas drying within the oven leading to a yield of about 9 cups (250-260 grams) dry bread cubes. 

How to Make Stuffing with the Perfect Texture

The greatest tip to creating the perfect stuffing is to add the liquid step by step. You can all the time add extra, however it’s VERY onerous to rescue over-saturated, soggy bread.

For this sluggish cooker stuffing recipe, greens and herbs are sautéed in butter after which tossed with the dry bread cubes.

At this level, whisk collectively 1 cup of the broth with the egg. Pour this combination over the stuffing and toss to mix.

Take a glance and determine if extra broth is required. For this recipe, I add about 1/4 to 1/3 further broth. If you want stuffing that’s tremendous tender, you’ll doubtless need to add a bit extra further broth.

Slow Cooker Details

A 6- or 8-quart sluggish cooker can be utilized for this stuffing recipe.

The cooking time within the recipe states to cook dinner the stuffing for 4 to six hours on low. In an ideal world, all sluggish cookers would cook dinner the identical. But, sadly, some sluggish cookers cook dinner at a lot hotter temps than others.

So keep watch over the stuffing! It may have much less time (however doubtless gained’t want extra).

For a extra constant texture all through, you’ll be able to stir the stuffing midway via cooking. Personally we just like the crispier outer bread bits with the softer center, so I don’t stir it.

How to Bake the Stuffing within the Oven

To bake this stuffing within the oven as a substitute of utilizing a sluggish cooker:

1. Scoop the stuffing right into a greased 8X11-inch pan or similar-size casserole dish.
2. Cover the dish with foil.
3. Bake at 350 levels F for 45 minutes to 1 hour. Uncover and bake 10-Quarter-hour longer till the highest is evenly golden.

This stuffing recipe can simply be doubled. A double batch will slot in an 8-quart sluggish cooker or a deep 9X13-inch pan.

I’m a finicky, choosy snob in the case of stuffing, and I’m not even ashamed to confess it. I spent years detesting the stuff as a result of: soggy bread. #ew #EW

I’ve a number of different go-to stuffing recipes within the archives (as a result of I lastly matured and realized I may management the extent of sogginess in most stuffing recipes).

Best Stuffing Ever

However, this sluggish cooker stuffing is hands-down the perfect stuffing I’ve ever had. A Thanksgiving plate that’s 90% stuffing? Yep. Hi, that’s me. I’m Mel, and I’m head over heels in love with this stuffing.

Several of my youngsters who additionally often flip their noses up at stuffing have turn into huge followers of this sluggish cooker stuffing, too. In reality, when my teenage son was pilfering the minimal leftovers from the fridge, he mentioned “I don’t even know who I am anymore.” 😆

It actually is phenomenal. The sluggish cooker makes it brilliantly simple. The again up oven technique makes it tremendous approachable. And the proper texture and loopy good flavors make it the one stuffing I ever need in my life forevermore.

One Year Ago: Mississippi Pot Roast {From-Scratch/Packet-Free} 
Two Years Ago: Perfect Soft and Fluffy Dinner Rolls
Three Years Ago: Cranberry Pomegranate Salad
Four Years Ago: Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon 
Five Years Ago: Chewy Malted Chocolate Chip Cookie Bars
Six Years Ago: Delicious Cranberry Pear Crumble
Seven Years Ago: Homemade Green Bean Casserole with Extra Crunchy Topping 
Eight Years Ago: Chocolate Chip Cookie Pie 
Nine Years Ago: Slow Cooker Creamy Chicken and Wild Rice Soup
Ten Years Ago: Creamy Tomato-Potato Basil Soup

The Best Slow Cooker Stuffing

Yield: 8 servings

Prep Time: 35 minutes minutes

Cook Time: 7 hours hrs

Total Time: 7 hours hrs 35 minutes minutes

• 1 loaf sturdy white sandwich bread (17 slices for a yield of about 10 cups bread cubes) – see observe for extra particulars
• ½ cup salted butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• ¼ cup minced contemporary parsley
• 1 teaspoon salt
• 1 teaspoon dried sage
• ¾ teaspoon poultry seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon black pepper
• 1 to 2 cups low-sodium hen broth (see observe)
• 1 giant egg

Cook ModePrevent your display screen from going darkish

• Preheat the oven to 225 levels F. Cut every slice of bread into 3/4- to 1-inch cubes. For Grandma Sycamore’s bread, I trim off the crusts and minimize every slice into 16 cubes. Scatter the bread cubes in a single layer on a parchment-lined baking sheet. Bake for 1 1/2 to 2 hours till the bread is dry and firm to the contact. Remove and funky fully. Store the dry bread cubes in a well-sealed bag or container. (This step will be achieved a number of days prematurely.)

• In a 10- or 12-inch skillet, warmth the butter over medium warmth till melted. Add the onions, celery, and parsley. Cook for six to eight minutes till the onions are translucent.

• Add the salt, sage, poultry seasoning, thyme, marjoram and black pepper. Stir to mix.

• Place the dry bread cubes in a big bowl. Scrape the vegetable combination on high and toss evenly to mix.

• In a liquid measuring cup or small bowl, whisk 1 cup broth with the egg till well-combined. Pour this combination over the stuffing and gently stir to mix. Add further broth solely as wanted till the stuffing is the specified softness. I want stuffing that’s tender however not soggy; I exploit about 1/4 to 1/3 further broth. However, when you like actually tender, moist stuffing, you might need to add a full further cup of broth.

• Lightly grease the insert of a 6- or 8-quart sluggish cooker. Scoop the stuffing combination into the sluggish cooker (do not compact the stuffing into a decent layer; it ought to be spooned in loosely).

• Cover and cook dinner on low for 4 to six hours. Depending on how your sluggish cooker cooks, you might want to regulate the time up or down. For a constant texture all through, you’ll be able to stir the stuffing midway via cooking. (Personally we just like the crispier outer bread bits with the softer center, so I do not stir it.)

• Oven Method: scoop the stuffing right into a greased 8X11-inch pan or similar-size casserole dish. Cover the dish with foil. Bake at 350 levels F for 45 minutes to 1 hour. Uncover and bake 10-Quarter-hour longer till the highest is evenly golden.

Bread: you need to use a mess of various bread choices for this recipe. I’ve discovered the perfect bread is thick, sturdy sandwich bread. I exploit Grandma Sycamore’s model – 1 loaf is the proper quantity for this recipe. However, a sturdy home made bread recipe like this sandwich bread or this French bread will work effectively, too. And there are  undoubtedly many different grocery-store loaves that can work nice. Avoid bread that’s tremendous ethereal, skinny, or type of wimpy in texture and search for bread with a decent, sturdy crumb and thicker slices. You’ll want about 10 cups of three/4- t0 1-inch bread cubes earlier than drying. The cubes will shrink a bit whereas drying within the oven leading to a yield of about 9 cups (250-260 grams) dry bread cubes. 
Broth: if utilizing broth that isn’t low-sodium, you might need to lower the salt within the recipe by half. Also, the quantity of broth you in the end use is 100% depending on the consistency and texture you want in stuffing. Add much less for a extra sturdy/much less tender stuffing. Add extra broth for a softer/moister stuffing.
Double Batch: this recipes doubles simply nice. A double batch will simply slot in an 8-quart sluggish cooker. 

Author: Mel

Course: Side Dish

Cuisine: American

Method: Bake, Slow Cooker

Serving: 1 serving, Calories: 287kcal, Carbohydrates: 31g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 793mg, Fiber: 3g, Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe (by the use of my sister-in-law, Angela, and impressed by a recipe from allrecipes)