Stuffing for Slow Cooker


This poultry stuffing recipe is prepared in a slow cooker so no turkey is needed. Note: If using a seasoned stuffing mix, omit the herbs and salt.

10 to 12 servings


  • 1 cup butter

  • 2 cups chopped celery

  • 2 cups chopped onion

  • ¼ cup chopped parsley

  • 2 (8 ounce) cans mushrooms, drained

  • 12 cups white bread, cut into cubes

  • 1 teaspoon poultry seasoning

  • 1 teaspoon dried thyme

  • 1 ½ teaspoons sage

  • ½ teaspoon ground black pepper

  • 1 ½ teaspoons salt

  • ½ teaspoon dried marjoram (Optional)

  • 2 eggs, beaten

  • 4 cups chicken broth


  1. In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.

  2. In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

  3. Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

Nutrition Facts (per serving)

290 Calories
19g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 11
Calories 290
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 78mg 26%
Sodium 901mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 6g
Vitamin C 5mg 24%
Calcium 96mg 7%
Iron 2mg 13%
Potassium 219mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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