Easy Slow Cooker Stuffing
Stuffing at Thanksgiving should be set it and forget it! With this super easy slow cooker stuffing, you can achieve just that!
Servings: 12 servings
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.
Video
Nutrition
Serving: 1serving | Calories: 218kcal