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!

Allrecipes Member

Recipe Summary test

prep:
25 mins
cook:
8 hrs 55 mins
total:
8 hrs 80 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.

Nutrition Facts

211 calories; protein 5.4g; carbohydrates 17.4g; fat 13.6g; cholesterol 53.8mg; sodium 723.8mg. Full Nutrition
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Reviews (331)

Rating: 5 stars
11/21/2007
I have used this recipe for the past 4 years; I've scaled the recipe up to 25 servings for my office holiday luncheon and scaled it down to 8 servings for meals at home. I have had four years to perfect this recipe, so here are some tips. This stuffing is very, very moist so use the butter and chicken broth sparingly. 1 cup of butter is 2 sticks - I only use 1 stick for 25 servings (two sticks left a butter layer across the top). Also, I use only enough broth to just moisten the bread - I used the stated amount one year and ended up with stuffing soup (which everyone still said tasted wonderful). If I use mushrooms, I use canned. I have omitted the mushrooms and added shredded carrots that I cooked with the onions, etc. I also shred the celery. I omit the marjoram and add rosemary. Handling such a large amount of bread cubes can be unwieldy, so I put half of the bread directly into the slowcooker, follow the directions in Step 2 using half of all the ingredients, moisten with a just enough broth, and toss lightly. Then I do the same thing with the remaining ingredients in a large bowl, which I then combine with the other half in the slowcooker. Like some others, I only needed to cook this about 45 minutes on high and 3-4 hours on low. All-in-all a very nice recipe that I was able to easily change to fit my tastes. When I take this to my office luncheon, there is never any left to take home! Read More
(191)
Rating: 5 stars
08/31/2005
I've made my stuffing this way for years. If you periodically add some drippings from the turkey, this will come out tasting EXACTLY like it was made inside the bird! Read More
(79)
Rating: 5 stars
07/28/2007
AWESOME RECIPE! I cut back on the broth, too. I merely moistened my stuffing, and added touches of broth as I went along. I was procrastinating & saved this recipe for the very end. I wound up putting it in the Crock pot on high for 2 1/2 hours. The end result was moist (but not too mushy) and flavorful--with a slight crust on the bottom, as if it had been in the oven. (BTW- I couldn't imagine it being on low for four hours--way too long, in my opinion. Cut the time in half, as I did.) And stop scratching your heads over the bread cubes..I used 2 bags of Pepperidge Farm preseasoned stuffing , which complimented theherbs & spices in the recipe. I got great compliments on this dish, and it tasted better the day after. I will do my stuffing like this from now on. It's a space & time saver. Thanks for sharing. Read More
(33)
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