thepioneerwoman5.0
Crock-Pot Stuffing
Make this year's Thanksgiving stuffing recipe in a Crock-Pot! This side has aromatic veggies, herbs, and dried bread cubes. It's easy and almost hands-free!
👥 8 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●slow cooker
- ●whisk
- ●bowl
📝 Preparation Steps
1
In a large skillet, melt the butter over medium heat. Add the celery, onion, salt, and pepper and cook for ⏱️ 4 minutes. Add the mushrooms and garlic and cook for another ⏱️ 4 minutes, stirring occasionally. Remove the vegetables from the heat.
sliced mushrooms1 (8-oz.) packagegarlic, chopped2 cloves
2
Meanwhile, in the base of a 6-quart slow cooker, whisk to combine the soup, broth, egg, parsley, rosemary, and sage. Add the bread and fold together until the cubes are well coated. Gently fold in the vegetable mixture.
egg1
3
Cover and cook on high heat for ⏱️ 30 minutes. Then reduce the heat to low for 2 more hours. (Do not open or stir while cooking.) The top of the stuffing should be steaming and the temperature in the center should be around 160°F when finished cooking. Transfer to a serving bowl, or hold on warm heat in the slow cooker, covered, for up to ⏱️ 1 hour.
Nutrition Facts
calories
228 Calories
fat Content
11 g
fiber Content
3 g
sugar Content
4 g
sodium Content
678 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
36 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
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