Slow Cooker Stuffing

Stuffing is a must for every Thanksgiving gathering. Everyone has their own way of preparing it and there is always a great debate on whether to cook the stuffing inside the turkey or separately in the oven, which is often referred to as dressing. I'm okay with either method, although cooking it outside the turkey means one more thing to put into my oven and coordinate the timing with everything else that needs to be cooked.

There is something to be said for cooking stuffing inside the turkey to get that additional flavor boost. Keeping that in mind, we decided it was time to think about an alternative to both approaches and came up with Slow Cooker Stuffing. The advantage of this method is that it doesn’t clutter your oven, you can set it and forget it and the fresh herbs and butter give it amazing flavor. The key to this recipe is using fresh bread, although you can use the prepackaged bread cubes, and fresh herbs.

Prepping the Ingredients

This recipe starts with some prep work on the vegetables and fruit. Use a 7-5/8″ Petite Chef to chop the onion, first cutting off the top of the onion and then cutting it in half from root to tip. Peel the two halves of the onion and then make slices from the root of the onion to the other end, being careful not to cut through the root. Then cut those slices crosswise.

Next use a 7″ Santoku to cut off the tops and bottoms of the celery stalks. Cut each stalk into strips and then cut the strips crosswise into bite-size pieces.

Peel the apple and, using a 4″ Paring Knife, cut it in half then into quarters. Remove the core from each quarter and cut into slices. Rotate the slices and cut into a bite-size dice. 

Using a 7-5/8″ Petite Chef, mince the garlic clove. Using the same knife, chop up the parsley.

For this recipe we used fresh Italian bread cut into cubes. The bread should be cut into cubes and then allowed to sit out for a day to dry out. If you forget to dry the bread out, we recommend putting it on to a baking sheet in a single layer to bake for 10 minutes at 300 F until dry.

To cube the fresh bread, use the Santoku-Style 10″ Slicer to cut slices of bread. Stack a few slices to cut into strips and then turn crosswise to cut into cubes.

This recipe calls for fresh herbs, which really makes a difference in the flavor of the stuffing. If you prefer to use dried herbs, the typical ratio is one part dried to three parts fresh. For the fresh thyme, rosemary and sage, use a 7-5/8″ Petite Chef to chop up the herbs. 

Making the Recipe

To make the recipe, start by melting the butter in a skillet over medium heat. While one cup of butter may seem like a lot, it’s necessary to boost the flavor of this stuffing, since we’re not cooking it in the turkey. Once the butter is melted, add the onion, celery, apple, garlic and fresh parsley. Stir until everything is softened, approximately five to eight minutes. Take off the heat and allow the vegetables to cool slightly.

Spray your slow cooker with nonstick cooking spray and add the bread cubes. Using a basting spoon, distribute the cooked vegetable mixture over the bread, pouring any leftover butter over top. Sprinkle the salt, poultry seasoning, thyme, rosemary, sage and black pepper over the bread. 

In a large bowl, combine two cups of the chicken broth with the beaten eggs, whisking until well blended. Pour this mixture over the bread and stir the ingredients together gently. Allow the bread to sit for a few minutes to absorb the broth before adding more. If needed, add another cup of broth and stir again. If after a few minutes the bread still needs more moisture, pour in the remaining broth. You want the bread to be saturated, but not swimming in broth. We found that three cups worked for us but note that if you’re using prepackaged dried bread cubes, you will likely need to use all of the chicken broth. 

Cover the slow cooker and cook on high for 30 minutes, then reduce the heat to low and cook for three to five hours depending on your slow cooker. We found that four hours was enough to have a crispy on the outside and moist on the inside stuffing. You can dish the stuffing into a bowl or serve right from the slow cooker.

This Slow Cooker Stuffing was so easy to make, and it really was set it and forget it. Making it perfect for that big Thanksgiving meal. Most important it was delicious. The fresh herbs really made a difference and were subtle enough to add a boost of flavor without overpowering the bread. The stuffing was creamy inside and crispy outside and the sweetness of the apple pared perfectly with the other vegetables. This may be my new way of preparing stuffing or dressing for the big day, or any day.