Crock Pot Stuffing

Tuesday, December 1, 2015
Crock Pot Stuffing recipe is packed with flavor from fresh herbs and wine. Making it a must for Thanksgiving from Serena Bakes Simply From Scratch.

I know it's after Thanksgiving but I received so many emails this year for my Crock Pot Stuffing, I decided it's better late then never.

We've actually enjoyed Crock Pot Stuffing a few times in the last month or two, with plans of posting the recipe, but we always seemed to run out of daylight before Colt could capture a finished photo.
Luckily the light was perfect on Thanksgiving, and he captured a few shots before the stuffing went to the table.

I started making stuffing in the crock pot on Thanksgiving 2 years ago following my car accident. I had a hard time rolling out of bed extra early that day, and a stuffed 30lb Turkey could have taken an extra 2 hours leaving dinner long over due.

I had plenty of kitchen help between Colt and the kids, but they needed my direction. When you're living in chronic pain you start to prioritize what really matters in the day, and on that particular day I knew I needed the extra sleep, after a night of tossing and turning.

From past experience I knew cooking the excess stuffing in a casserole dish never created the moist flavorful stuffing that came from the Turkey, and required valuable oven space. It was dry, and no matter what I did it just wasn't my first choice, so I decided I would test out the slow cooker, to not only save oven space, but on time.

After 15 years of Stuffing the Turkey, my ways have been eternally changed. Not only does the Stuffing smell amazing, but you won't miss the flavor, with a few simple tricks.

It's moist and flavorful, with a lightly crispy edge similar to dressing. Crock Pot Stuffing really is the best of both worlds.


Crock Pot Stuffing saute onions in butter from Serena Bakes Simply From Scratch.

In a large skillet melt 1/3 cup Butter and sauté 2 whole Medium Sized Diced Onions, until onions start to caramelize. 

(If you want to make Giblet Stuffing or Sausage Stuffing add ingredients to the onions.)

Crock Pot Stuffing add garlic, celery, apple, thyme, Sage, rosemary, and wine.

Stir in:
  • 6 cloves Minced Garlic
  • 8 stalks Diced Celery
  • 2 whole Seeded and Diced Granny Smith Apples
  • 1/4 cup Minced Fresh Sage
  • 2 tablespoons Fresh Thyme Stems Removed
  • 2 tablespoons Fresh Rosemary Stems Removed
  • 1/4 cup Chopped Parsley
  • 1 teaspoon Salt
  • 1 teaspoon Pepper. 
Cook until garlic and herbs become fragrant.

Stir in 1 1/2 cups Dry White Wine like Pinot Grigio or Chardonnay, and bring to a simmer. Cook off the alcohol for about 5 minutes until the wine has reduced.

Crock Pot Stuffing add bread cubes and broth. A must have recipe for Thanksgiving from Serena Bakes Simply From Scratch.

Stir Vegetable/Wine mixture into 12 cups Dried 1/2" Bread Cubes  until well combined.
(I usually use French Bread, but a combination of French Bread, Corn Bread, and Sourdough are delicious too.)

Then slowly stir in between 2 1/2-3 cups Turkey or Chicken Stock  until bread is lightly moistened but not soggy.

Taste stuffing and add Salt and Pepper if needed.

Crock Pot Stuffing recipe is perfect for Thanksgiving with celery, apple and fresh herbs from Serena Bakes Simply From Scratch.

Butter bottom and sides of a 6 quart Slow Cooker and add stuffing mixture.

Cook on low for 6-8 hours or on high for 3-4 hours.

Baste stuffing with Turkey Drippings once they become dark or additional broth about 3-4 times as it cooks.

If bread starts to become too brown around edges turn slow cooker to warm until ready to serve.

Crock Pot Stuffing is a must have side dish recipe for Thanksgiving dinner to go with Turkey from Serena Bakes Simply From Scratch.

The secret to really good Crock Pot Stuffing is not over moistening the bread when adding it to the Slow Cooker so it steams as it cooks and the additional basting of juices to not only reach the perfect consistency, but the additional flavors of the Turkey.

Crock Pot Stuffing recipe is a must have for Thanksgiving dinner with apples and celery from Serena Bakes Simply From Scratch.

Serve stuffing out of the Slow Cooker or place in a pretty bowl.

This stuffing can also be used inside the Turkey just baste the opening with the stuffing as the bird cooks. Either way you can't go wrong.

Our other favorite must have Thanksgiving recipes are:




Crock Pot, Stuffing, Dressing, Bread, Cornbread, Apple, Celery, Thanksgiving, Recipe, Dinner
Crock Pot, Stuffing, Dressing, Thanksgiving, Recipe, Dinner
American
Yield: 12 ServingsPin it

Crock Pot Stuffing Recipe

Crock Pot Stuffing recipe is packed with flavor from fresh herbs and wine. Making it a must for Thanksgiving from Serena Bakes Simply From Scratch.
4.9 out of 5 based on 8 user ratings
prep time: 20 minscook time: 6 hourtotal time: 6 hours and 20 mins

ingredients:


  • 14 cups French Bread, Corn Bread, Or Sourdough Bread Cut Into 1/2" Cubes, Or 12 cups Dried Bread Cubes
  • 1/3 cup Butter Plus Additional For Greasing Slow Cooker
  • 2 whole Medium Sized Onions, Diced
  • 6 cloves Garlic, Minced
  • 8 stalks Celery, Diced
  • 2 whole Apples, Seeded And Cored ( I prefer a tart firm apple like Granny Smith.)
  • 1/4 cup Fresh Sage, Minced and Stems Removed
  • 2 tablespoons Fresh Thyme, Stems Removed
  • 2 tablespoons Fresh Rosemary, Chopped and Stems Removed
  • 1/4 cup Fresh Parsley, Chopped
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 1/2 cups Dry White Wine
  • 2 1/2-3 cups Turkey Or Chicken Stock

instructions

Dry The Bread Cubes
  1. Preheat oven to 300 degrees and turn oven off. Add bread cubes in a single layer on a cookie sheet. Stir bread cubes every so often and reheat oven as needed until bread is totally dry. Store bread cubes covered in a large bowl or container covered until ready to use. Bread Cubes can be dried a week ahead of time. 
  2. Don't forget the bread cubes are in the oven! It helps to place a note over the thermostat with a reminder to remove before starting.
Crock Pot Stuffing
  1. Grease a 6qt Slow Cooker well with butter. Set aside.
  2. In a large skillet melt butter and add onion. Cook until onion starts to caramelize. Add garlic, celery, apples, sage, thyme, rosemary, parsley, salt and pepper. Cook until garlic and herbs become fragrant about 2-3 minutes.
  3. Stir in white wine and bring to a simmer. Cook for about 5 minutes until wine has reduced.
  4. Toss cooked vegetable mixture with dried bread crumbs until evenly coated. Stir in enough stock to moisten bread crumbs being careful not to add too much. Bread should be lightly moistened but not soggy. Taste stuffing and add additional salt and pepper if needed.
  5. Place stuffing in greased slow cooker. Cook on low for 6-8 hours or high 3-4 hours. Baste stuffing with turkey drippings or additional broth 3-4 times as it cooks.
  6. If bread starts to become too brown turn slow cooker to warm until ready to use.

NOTES:

Calories are estimated using my fitness pal.
calories
246
fat (grams)
6
carbs (grams)
11
protein (grams)
2
sugar (grams)
6
Created using The Recipes Generator
Crock Pot Stuffing recipe is a must have for Thanksgiving and Christmas.


20 comments

  1. This is the only way I've made stuffing. Love the crock-pot, and it frees up the oven!!

    ReplyDelete
  2. It would be nice if there were a Print button on this page.

    ReplyDelete
    Replies
    1. Im working on up dating my recipe template. I will do this one tomorrow so you can print it before Thanksgiving! Happy Holidays, Serena

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  3. Do I use my lid on the slow cooker? I actually hate my slow cooker because everything I try to cook gets so soggy. And I don't like soggy stuffing for sure.

    ReplyDelete
    Replies
    1. Hi Liz, Yes use the lid. It is softer stuffing like if you cook it in the turkey. You can always bake it, if you prefer baked stuffing. Also a little lighter on basting it with drippings will help. Happy Thanksgiving, Serena

      Delete
  4. Hi, Can you tell me whether and how stuffing can be made the day before? Is it one of those those things that gets better after setting over night in the 'fridge, or does it have to be served immediately? If I can do it the day before, how to I heat through without drying? Thanks!

    ReplyDelete
    Replies
    1. Hi, You could make it ahead of time. I would probably just use the crock pot to reheat it, and baste it with additional liquid if needed to prevent it from drying out. Thanks, Serena

      Delete
  5. Why the apples? I am hesitant to use them

    ReplyDelete
    Replies
    1. I like the flavor contrast with the herbs. If you aren't big on apples you can skip them.

      Delete
  6. Hi! I'm making this for thanksgiving but I need more than 12 servings! Can I just double the recipe and then how would the cooking time adjust?

    Thanks!
    Marisa

    ReplyDelete
    Replies
    1. Hi Marisa, Yes you can double it. I would leave the cook time alone if your cooking it on low. Hi might need an extra 1/2-1 hour. You could always give yourself extra time and then leave it on warm once its cooked. Thanks, Serena

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  7. Hi! I am making this for the first time, love the idea of crock pot. Can I use poultry seasoning in place of fresh herbs and if so how much? Thank You....Happy Thanksgiving

    Cathy

    ReplyDelete
    Replies
    1. Hi Cathy, You can. It will probably be 3+ tablespoons. I would start with 2 tablespoons and taste it.It won't taste as good as cooked but it will give you an idea how much you want to use. Dried herbs are a little different then fresh. Thanks, Serena

      Delete
  8. To make the night before would you mix it all. Refrigerate. Then cook in am? Or wait and mix and cook in am. I cooked veggies etc already but haven’t mixed bread in. Thanks.

    ReplyDelete
    Replies
    1. Hi Laura! I would probably mix the bread in that morning if you have time. Have a Happy Thanksgiving! Serena

      Delete
  9. Hi Serena, I want to make this but would rather bake in the oven to get that crisp on the top layer. Is there any changes I should make to the recipe?

    ReplyDelete
    Replies
    1. Hi! You might just need a little extra liquid when you assemble it or give it a few squirts of the your turkey drippings. The oven is more drying then the Crock Pot. Have a Happy Thanksgiving, Serena

      Delete
  10. Could I leave out the wine? Maybe use more stock? I am loving the idea of having more oven space :)

    ReplyDelete
    Replies
    1. Hi Katie! You sure could. If you use stock instead you will want to reduce the salt since stock is saltier then wine. Merry Christmas, Serena

      Delete

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