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What could be better than a super easy, moist, and flavorful slow cooker stuffing for the big Thanksgiving meal? But what exact ingredients go into the stuffing is a big debate.
There are so many different flavors, spices, bread choices, and various additions that can be added to this classic dish. And this recipe keeps it simple with herbal flavors including sage, rosemary, and thyme.
The best part of the entire recipe: to make it easier and free up oven space, this is all cooked in the slow cooker!
What is stuffing as compared to dressing?
Anymore, the terms dressing and stuff are used interchangeably. Both are composed of a bread mixed with meat drippings, stock, and herbs to create a Thanksgiving side dish.
- Stuffing is prepared and then stuffed (literally) into a turkey cavity. After this, it’s cooked when the turkey goes in the oven.
- Dressing is cooked separately, independent of the turkey. Cooking anything in the cavity of the turkey is tricky and a food safety concern.
Call this recipe stuffing or dressing. Either way, it’s made in a slow cooker and is delicious, which is all that matters.
How is Thanksgiving dressing made?
What I truly love about this stuffing recipe is that, with a small amount of prep, everything gets thrown into the slow cooker and can be entirely forgotten about! But there are a few things to remember:
- The bread needs to be completely dried in the oven. Leaving it out at room temperature to dry only dries the outer edges and never gets all the way to the center. If not properly dried, the bread will not absorb the liquid as well.
- Herbs are what give flavor to the dressing. Note: if using dried herbs, use only half the amount of the fresh herbs listed.
- The correct ratio of liquid to bread is crucial. Slowly adding the liquid to the dried bread and stirring often makes sure all of the bread is evenly receiving the liquid.
- Adding one egg to the liquid helps the dressing have a good texture.
- Chestnuts are a classic ingredient and give a subtle, soft, nutty flavor. If you don’t want to use chestnuts, add toasted pecans or dried cranberries at the end of cooking.
More Thanksgiving Side Dishes
Watch how to make this slow cooker stuffing
Have I Convinced You to Make This Recipe?
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Easy Slow Cooker Stuffing
Ingredients
- 10 cups bread (about 1 loaf) torn into irregular pieces
- 1 qt turkey/chicken/vegetable stock
- 2 tbsp minced fresh sage (or 1 tbsp dry)
- 1 tbsp minced fresh thyme (or ½ tsp dry)
- ½ tbsp minced fresh rosemary (or 2 tsp dry)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 8 tbsp (1 stick) unsalted butter
- 1 large egg beaten
- 1 ½ cups roasted chestnuts cut in half (if large)
Instructions
- Preheat oven to 225°F.
- Place torn bread on two large sheet pans and put them in the oven to dry. Let dry for approximately one hour, switching racks halfway through. Once cooled on the counter, the bread cubes should feel very dry and brittle.10 cups bread (about 1 loaf)
- Over medium heat, melt butter in a large skillet. Add chopped onion and celery. Sauté over medium heat until onions are translucent and slightly tender, 6-8 minutes. Once cooked, remove from the heat and allow to cool slightly.1 ½ cups chopped onion, 8 tbsp (1 stick) unsalted butter, 1 ½ cups chopped celery
- Place cooled bread in a large bowl and add minced herbs, cooled onion mixture, chestnuts, salt, and black pepper. Stir to combine and add the egg to the stock. Pour half of the stock over the bread. No liquid should be sitting at the bottom of the bowl. Let the bread soak up the liquid and add the remainder.2 tbsp minced fresh sage (or 1 tbsp dry), 1 tbsp minced fresh thyme (or ½ tsp dry), ½ tbsp minced fresh rosemary (or 2 tsp dry), 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 large egg, 1 ½ cups roasted chestnuts, 1 qt turkey/chicken/vegetable stock
- Pour into a 6-quart slow cooker and set to low. The stuffing will take 5-6 hours and become slightly puffed and set around the edges.
This looks delicious. I appreciate the fresh/dried herbal equivalents.
How long do you cook it in the oven and at what temperature?
I’ve had thanksgiving at my house for over 20 years now. We normally have 25-52 guest. I hate to admit but I have never made homemade stuffing. Your recipe looks so good it makes me want to try it. What is the temp and cook time for the oven?
Thanks : )
I just love your Recipes I enjoy everyone that I can make copies of i enjoy eating then they look delicious. I share then with my friends. Thank you so much may God bless you.
This has the same ingredients as my mother’s dressing. We never made it in the slow cooker, however. I may try it this year.
You have shared so many fabulous recipes and I have enjoyed making many of them. My favorite this far is your parmesan lrisotto with shrimp and asparagus! I had never made risotto, but you give me so much confidence, I know I can be successful making your recipes. I look forward to many more. Thank you!!
Really good and moist .. flavorful goodness all together
You and your mother remind me of me and my son. I absolutely love everything you’re teaching me. My mother passed and she makes her dressing like yours but in the oven covered so it’s not real crusty and I had no idea even though I made it with her every year so I went to thank you for letting me bring a good try to her dressing this Thanksgiving. Take care and keep teaching us.❤️
I haven’t yet made this but bought the ingredients to give it a try (on a small scale). I was unable to find fresh chestnuts (in Houston) but when googled “roasted chestnuts” found that Target, Walmart, Amazon, etc. had them already roasted and peeled–made by Gefen. (At Target, they were in the Kosher section?). Can’t wait to try them and make this dressing/stuffing (today)!
Made 1/2 recipe today. This is so DELICIOUS!! I used 1/2 a loaf of rustic buttermilk sourdough bread, herbs from my garden, and the “recipe ready” chestnuts mentioned in my previous comment (they are wonderful). This will definitely be my dressing for Thanksgiving going forward!!
Love all your recipes and gardening videos!
I usually do a turkey breast in the slow cooker on low for 5 hrs. Could this dressing recipe be cooked together with the turkey breast?
Seriously double it. Spent this much time to find out it hardly yields enough for 5 people.
This was amazing! So fun to prepare. Family loved it!
The stuffing was delicious and my new go to for Thanksgiving. No more stuffing the bird. Thanks for sharing your wonderful cooking with us.
Hey Kaleb, on your stuffing Iam having a problem with the chestnuts. were do you find them already shelled ? i never made them before. Are chestnuts soft out of the shell? I totally dont get the chestnut think. Lol can you help with with this part. Iam doing a wyseguide Thanksgiving wish me luck. I cant wait.
I have not tried this recipe but it looks wonderful. One problem for me – several in my family are gluten-free! Could this be made with GF bread?
Can I omit the chestnuts?
I’ve made this recipe twice without the chestnuts. Still absolutely delicious and I love having the extra oven space.
Help! I am making this now. Wondering if I can finish tonight since I will be serving tomorrow at a pot luck? Basically, can you make ahead cook and reheat in crockpot tomorrow? What is your suggestion? Thank you!
I saw someone suggest it should be doubled, would 2 quarts of stock and 20 cups of broth be the right ratio?
Tried this yesterday for our Thanksgiving dinner. Loved it!!! So simple n making in crockpot a game changer! We couldn’t find any chestnut’s in FL but it was absolutely delicious!
This is a delicious recipe but baked in oven instead of crockpot!!
Hello!
I wanted to tell you I made your slow cooker stuffing recipe for my thanksgiving gathering! I’ve never made stuffing from scratch before but my mom used to every year for Christmas. Sadly she’s no longer with us so your recipe was a great help! It turned out great! My ex husband used to just use boxed stuffing and so I did that for a few years but it Was so fun to make it from scratch this year! I will certainly most Do it again! I did leave out the chestnuts, only because I didn’t know where to find them. I might try to find some and make
It again because I have some leftover bread!
Thanks For the recipe! I love watching you cook! Keep it up! I want to try your twice baked sweet potatoes too! Maybe as a casserole tho cuz I don’t like to putt too much.
Amy
I love watching all your videos! You break down the cooking/baking/gardening elements into easy to understand steps making one feel like it can be done. Especially love your chocolate chip cookies and I know I will love everything you make.
I recently lost my mom, so watching you cook with your mom & grandmom is so sweet it brings me to tears having similar memories.
You’re so talented and I thoroughly enjoy your posts!
As always, another wonderful recipe! I love stuffing and can’t wait to try it with the roasted chestnuts this year! Thank you and Happy Thanksgiving to you and your family🎃🎃
Looks easy a s delish! And in a slow cooker no less! Freeing up the stove oven…thanks!
Love this! Can’t wait to try! Thank you Kaleb💛
Love this! Thank you Kaleb💛
Has anyone used raisons instead of chestnuts?
I made a batch and a half of this luscious dressing. I made homemade challah and squash yeast bread and used both to make this dressing. I used Bell’s Seasoning in place of the herbs suggested. I did not add the chestnuts. Using a slow cooker is just perfect.