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My mom adapted her stuffing recipe years ago to use in a slow cooker, and that’s the basis for this recipe. It’s perfect for the holidays – it frees up oven space for roasting pans, it neither burns nor dries out, and the flavors only intensify with time.
Stuffing – my family calls it filling – has always been my favorite part of a holiday meal (besides the mashed potatoes, maybe). My family tears the bread together, chops the veggies together, and then we smell it cooking for hours.
Making it in the slow cooker is even better. We still get the togetherness of tearing and seasoning, even the great smell, but without the hot-oven-stirring or the fear of burning the bread. It can even be made ahead!
Making our stuffing this way has totally simplified our holiday meal. I hope that you like it, too!
Simple Slow Cooker Stuffing
2014-08-04 14:22:00
Nutrition Facts
Serving Size
1813g
Amount Per Serving
Calories 4495
Calories from Fat 1199
% Daily Value *
Total Fat 137g
210%
Saturated Fat 68g
340%
Trans Fat 4g
Polyunsaturated Fat 25g
Monounsaturated Fat 33g
Cholesterol 247mg
82%
Sodium 7041mg
293%
Total Carbohydrates 681g
227%
Dietary Fiber 41g
164%
Sugars 77g
Protein 130g
Vitamin A
69%
Vitamin C
21%
Calcium
365%
Iron
280%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 loaves of bread, white, wheat, or a mix of both
- 2-4 celery stems, minced
- 1 onion, minced
- 1 stick of butter
- 1/2 c. chicken stock
- salt and pepper to taste
- 1/2 - 1 t. poultry seasoning
- 1/2 t. celery seeds
Instructions
- Tear the bread into small, bite-sized pieces.
- Saute the veggies into a small frying pan with the butter and seasonings.
- If you're making this ahead, put the butter mixture into the fridge. Otherwise, continue!
- Put as much of the torn bread as fits into your slow cooker. It's okay if it doesn't all fit right away - it will!
- Stir the butter mixture into the bread until it's well mixed.
- Cook over low heat for several hours or all day. The flavor will intensify as it cooks, so the longer it cooks, the stronger the flavors! I like it best after about 6-7 hours.
- As the bread cooks down, add more and stir. For a stronger, moister stuffing, add the chicken stock.
- Serve hot.
A Nest in the Rocks http://anestintherocks.com/
