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A while back, I started tossing this crockpot stuffing together when I ran out of space in the oven at Thanksgiving. Now it's the family fave every year. Cooking low and slow means every bite's got that soft inside and those crunchy corners everyone grabs for. The best part is, you barely have to mess with it—just let it do its thing so you can handle the rest of your holiday spread.
Life-Changing Holiday Stuffing
After forty years of big holiday meals, trust me—this stuffing never lets me down. The slow cooker makes all the flavors pop and turns the texture into something no boxed mix could. My counters might look wild when I'm cooking, but I never worry about the stuffing going wrong. It comes out right every time.
What to Grab at the Store
- 2 large eggs: These keep everything together and fluffy.
- 4 cups chicken stock: Store-bought works just fine, but homemade’s cozy if you’ve got it.
- 1 teaspoon black pepper: Give it a grind right before using if you can.
- Fresh thyme sprigs: Toss in dry if you can't find fresh—but fresh really pops.
- 1 tablespoon kosher salt: No worries if you only have table salt.
- 1 tablespoon rubbed sage: Fills your house with that classic November smell.
- 2 tablespoons poultry seasoning: Brings that classic stuffing vibe.
- 2 bags bread cubes: I like Pepperidge Farm, but whatever stuffing mix you like is fair game.
- 1 bunch fresh parsley: Chops up to add some green and bright flavor.
- 16 ounces mushrooms: Grab a container of pre-sliced to make life easy.
- 4 celery stalks plus leaves: Don’t forget the leafy tops—they boost flavor so much.
- 2 large onions: Sweet or yellow onions both nail it.
- 1 cup butter: Stick with real butter—always makes it rich and delicious.
How to Make It
- Put It All in the Slow Cooker
- Scoop everything into your crockpot, cover, and cook on low for eight hours or on high for four. If you want the edges to get nice and crispy, crack the lid and give it a good toss about an hour before it's done.
- Time for the Liquids
- Pour the eggs and broth in, then gently fold it so everything gets moist. Don’t make it soggy—just coat the cubes well.
- Stir Up the Bread and Spices
- Toss bread cubes with all the dry seasonings and your sautéed veggies in a big mixing bowl. Give it a few tosses to mix it all up.
- Sauté All the Veggies
- Melt that butter in your largest pan and throw in celery, mushrooms, and onions. Let them soften and get all juicy—takes a few minutes for everything to mellow out.
Personalize Your Stuffing
Once in a while, I just chop up some old bread and bake it dry myself. Fresh sage straight from the garden is a game changer. Ditch canned mushrooms if you can—they just taste tinny. And don’t forget to mix it all around toward the end for those extra crunchy bites everywhere.
Leftover Game Plan
Throw your extra stuffing in a sealed container and it'll hang out in the fridge for four days, easy. Want to keep it longer? Just freeze the rest for up to three months. I love turning leftovers into quick breakfast bakes or popping a fried egg on top in the morning.
Awesome Sides to Try
This stuffing is perfect when you pile it next to a roast turkey, fresh green beans, and some zingy cranberry sauce. I even make it with Sunday chicken dinners, and honestly, my crew begs for it all year round now.
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Frequently Asked Questions
- → Why choose fresh mushrooms over canned ones?
Fresh mushrooms give better taste and texture. Canned ones often bring a metallic flavor.
- → What's the trick for crispy bits?
Keep the lid off for the last hour and stir occasionally. It helps moisture escape and gives crispy edges.
- → Can dried herbs work instead of fresh ones?
Sure, but use only a third as much since dried herbs are stronger. Fresh ones add brighter flavor.
- → Why not tightly pack the stuffing?
Stuffing needs space for heat to move around. Packing it too much makes it dense and soggy.
- → Can I prep this in advance?
You can prep early, but for the best texture, mix and cook it fresh right before eating.