Slow Cooker Stuffing

Kelly
The Cook
12 Servings
12 Ingredients
0 Comments
As I've mentioned in a few posts before I got an amazing gift for my bridal shower years ago, a collection of recipes from my family and friends. My mother in law sent me this recipe and it's so simple and doesn't take up the oven for your holiday feasts! It also pairs wonderfully with the Idaho Ham Balls.
12 Servings
12 Ingredients
0 Comments

Ingredients

  • 1 cup Butter
  • 2 cups dice Onion
  • 2 cups dice Celery
  • ¼ cups chop Parsley, Fresh
  • 2 cups slice Mushrooms
  • 12 cups dice Sandwich Bread, White
  • 1 teaspoon Poultry Seasoning
  • 1 ½ teaspoons Salt
  • 1 ½ teaspoons Sage, Dried
  • 1 teaspoon Thyme, Dried
  • 4 cups Chicken Broth/Stock
  • 2 individual Egg

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in pan.
  2. Saute onion, celery, parsley and mushrooms.
  3. Pour over the bread cubes in a large bowl.
  4. Add seasonings.
  5. Pour broth on top to moisten the bread.
  6. Add the eggs and mix well.
  7. Pack lightly in the slow cooker.
  8. Cover and set to high for 45 minutes.
  9. Reduce heat to low and cook for 4 to 8 hours.
  10. Allow to cool.
  11. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat at 325 degrees for 15-20 minutes, until warmed through.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter in pan.
  2. Saute onion, celery, parsley and mushrooms.
  3. Pour over the bread cubes in a large bowl.
  4. Add seasonings.
  5. Pour broth on top to moisten the bread.
  6. Add the eggs and mix well.
  7. Pack lightly in the slow cooker.
  8. Cover and set to high for 45 minutes.
  9. Reduce heat to low and cook for 4 to 8 hours.

Nutrition Facts

  • Not available.

4 Comments

Join the discussion
    1. Debra – I like to get a mix of breads – whole wheat, french, artisan – to give my stuffing some texture. You can use whatever bread you would like though.

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