What could be better than a super easy, moist, and flavorful Crock-Pot stuffing for the big Thanksgiving meal?!
Stuffing or dressing: that is a big debate in many homes around Thanksgiving. There are so many different flavors, spices, bread choices, and various additions one can add to this classic dish. Personally, I like to keep it traditional with a host of herbal flavors including sage, rosemary,
What I truly love about this stuffing recipe is that with a small amount of prep, everything gets thrown into the slow cooker and you can entirely forget about it. Okay, may not completely forget about it, but at least put it out of your mind for a few hours while the Thanksgiving craziness ensues. There are other dishes to worry about, friends and family to enjoy and some delicious wine to enjoy, so it’s a welcome relief to have this one on autopilot.
After a few hours, take off that slow cooker lid, envelope your sense of smell with
Since I’m not putting this in the bird, this would technically be considered a dressing. But, if you’re in favor of doing so, this recipe can also be used as great stuffing inside your Thanksgiving turkey. I’ve never been a fan of stuffing inside the turkey, but if you’re comfortable with it, rock it!
Before too many guests arrive, just stow that slow cooker away – no one needs to know you’re secret! They’ll just assume this delicious dish was so much more labor intensive and you’ll be the Thanksgiving hero!
Watch how to make this easy Crock-Pot stuffing
Easy Crock-Pot Stuffing
- 10 cups bread 1-inch cubes (I use 1 challah loaf and 1 French loaf)
- 1 ½ – 2 qts turkey/chicken/vegetable stock
- 2 tbsp sage freshly minced (1 tbsp dry)
- 1 tbsp thyme freshly minced (½ tbsp dry)
- ½ tbsp rosemary freshly minced (2 tsp dry)
- 1 tsp salt
- 1 tsp pepper
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 5 cloves garlic minced
- ½ cup butter
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped and whole pecans (½ chopped, ½ whole)
- Preheat oven to 225°F. Place bread cubes on two large sheet pans and put in the oven to dry. Drying works the best in the oven as opposed to leaving the bread to “stale” overnight as the oven dries much more evenly. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.
- Melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender.
- Add garlic and cook until fragrant, about another two minutes. Remove from heat and set aside.
- Place cooled bread in a large bowl and add minced herbs, dried cranberries, pecans, egg (slightly beaten), cooled onion mixture, salt, and pepper. Stir to combine and add in enough stock to create a moist dressing. You don’t want the liquid to be sitting at the bottom of the bowl. Let the bread soak up the liquid and add more if needed.
- Pour into a 6-quart slow cooker and set to high. The dressing will take 4-5 hours and become slightly puffed and set around the edges.
- Once cooked, spoon into a serving dish and garnish with toasted pecans and a few dried cranberries.