Rating: 4.5 stars
1876 Ratings
  • 5 star values: 1352
  • 4 star values: 317
  • 3 star values: 103
  • 2 star values: 46
  • 1 star values: 58

This is an easy way to make 'extra' stuffing for a large crowd, saving stove space because it cooks in a slow cooker. Very tasty and moist!

Recipe Summary

cook:
8 hrs 55 mins
total:
9 hrs 20 mins
prep:
25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

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  • Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

  • Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Note

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Note

Nutrition Facts

197 calories; protein 3.9g; carbohydrates 16.6g; fat 13.1g; cholesterol 53.8mg; sodium 501.7mg. Full Nutrition
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