Slow Cooker Thanksgiving Stuffing
Best slow cooker Thanksgiving stuffing recipe with simple ingredients (Italian herbs, butter, veggies, cranberries, seasoned bread cubes).
Yield: People
Ingredients
- 1/2 cup Butter, Unsalted
- 1 cup Celery, Diced
- 1 cup Onions, Finely chopped
- 1/2 cup Carrots, Peeled, Finely chopped
- 2 cloves Garlic , Finely minced
- 2 packets Dried seasoned bread cubes, 12 oz. each
- 1 tsp Poultry seasoning
- 1-2 tsp Italian seasoning
- Salt, To taste
- Pepper, To taste
- 1/2 cup Dried cranberries
- 2 Eggs, Large
- 3-4 cups Broth, Chicken or vegetable, Low sodium
Instructions
- Add butter in a nonstick pot or pan over medium-high heat.
- When it's fully melted, add celery, onions, carrots, garlic and saute for a few minutes until veggies are partially softened.
- Note: Use a multifunctional slow cooker that allows you to saute the vegetables the in the slow cooker. This way, you won’t have to make another pot or pan dirty.
- Transfer this mixture to a large greased crockpot (6 quart or larger).
- Add the dried seasoned bread cubes.
- Sprinkle poultry seasoning, Italian seasoning, salt, pepper, dried cranberries.
- Mix until combined.
- In a separate bowl, whisk together eggs and broth. I recommend starting with only 3 cups broth. You may not even need to use the whole quantity.
- Pour this mixture over the bread cubes and veggies.
- Mix until combined. The bread cubes should feel slightly moist. They should not be soaking wet.
- Cover and cook on Low heat for about 3 hours or until bread cubes are soft and everything is warmed through/ cooked through.
- Check to see if the bread is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 108kcal, Carbohydrates: 7g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 325mg, Potassium: 78mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1337IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg