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Years back, I stumbled upon this slow cooker stuffing when I needed to save my oven for other holiday dishes. It's turned into a family favorite we look forward to every year. The crockpot works its magic to create super moist stuffing with those crunchy edges everyone tries to grab first. And the best part? It takes care of itself while you handle the rest of your holiday meal prep.
The Game-Changing Holiday Dish You Need
After cooking holiday feasts for over 40 years, I can tell you this stuffing is absolutely amazing. Slow cooking brings out all the savory flavors and makes a texture that boxed versions can't touch. My kitchen might be jam-packed with pots and pans, but I'm always certain my stuffing will come out just right every time I make it.
Grab These Items
- 1 cup butter: Go for actual butter instead of substitutes. It really makes everything taste richer.
- 2 large onions: Sweet varieties are my favorite, but any yellow onions do the job well.
- 4 celery stalks plus leaves: Don't throw away those leaves as they pack tons of flavor.
- 16 ounces mushrooms: I usually buy them already sliced to cut down on prep work.
- 1 bunch fresh parsley: Adds such a nice fresh element to the dish.
- 2 bags bread cubes: I usually pick up Pepperidge Farm Classic but any quality brand will work fine.
- 2 tablespoons poultry seasoning: This gives you that traditional stuffing taste we all love.
- 1 tablespoon rubbed sage: This will fill your home with wonderful aromas.
- 1 tablespoon kosher salt: You can use regular salt if that's what you have.
- Fresh thyme sprigs: You can substitute dried thyme if needed, but fresh tastes better.
- 1 teaspoon black pepper: Try to grind it yourself for the best flavor.
- 4 cups chicken stock: Making your own is great but store-bought works just fine too.
- 2 large eggs: They bind everything nicely together.
How To Make It
- Prep Your Vegetables
- Take your largest frying pan and melt the butter over medium heat. Add your onions, celery and mushrooms. Cook until you see the onions getting soft and transparent and the mushrooms have let out their liquid.
- Combine All Ingredients
- Find your biggest mixing bowl and put in your bread cubes with all the herbs and spices. Add the cooked veggie mixture and stir everything well.
- Add Liquid Components
- Pour the chicken stock and beaten eggs over everything. Mix it carefully so all bread gets moist but doesn't turn soggy.
- Set The Slow Cooker
- Transfer the mixture to your crockpot. Let it cook for 4 hours on high or 8 hours on low. For extra crunchy bits that everybody loves, stir once and leave the lid slightly open during the final hour.
Custom Tweaks To Try
You can try drying your own bread cubes from day-old bread in your oven. Fresh-picked sage really brightens up the flavor profile. Always avoid using mushrooms from a can as they taste weird and metallic. Don't forget to give it a stir toward the end so you get those yummy crispy edges throughout the whole dish.
Storing Extra Portions
Store any extra stuffing in sealed containers and it'll stay fresh in your fridge for about 4 days. Want to keep it longer? Just stick it in the freezer for up to 3 months. I love using what's left to make morning egg bakes or just topped with a runny egg for a hearty breakfast.
Foods That Go Well With It
This stuffing goes amazingly well with a moist roasted turkey, some fresh green beans and a bit of tart cranberry sauce. It's so tasty that we now make it for regular chicken dinners too. My family actually asks for it all year round now instead of just during holidays.
Recipe Q&A
- → What makes fresh mushrooms better than canned ones?
Fresh mushrooms taste fresher and have a nicer texture. Canned ones sometimes leave a metallic aftertaste.
- → How can I make the edges crispy?
Remove the lid for the last hour and stir a bit every now and then. This helps the moisture escape, crisping things up.
- → Can I use dried herbs instead of fresh?
Sure, just use about a third of the quantity since they’re more potent. Fresh herbs give a brighter taste, though.
- → Why shouldn't the stuffing be tightly packed?
It needs some breathing room for heat to circulate evenly. If it’s packed too tight, it might get soggy or dense.
- → Can I prepare it in advance?
Chop and mix your ingredients early, but for the best texture and flavor, cook it closer to serving time.