Description
This delicious Slow Cooker Stuffing recipe features toasted bread cubes combined with sautéed onions, garlic, cremini mushrooms, and fresh herbs, all slowly cooked in chicken stock and eggs for a moist and flavorful side dish. Perfect for holiday meals or any dinner where you want comforting, savory stuffing with minimal hands-on time.
Ingredients
Scale
Stuffing
- 16 ounces toasted bread cubes
- 8 tablespoons unsalted butter
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces sliced cremini mushrooms, coarsely chopped
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
Liquid Mixture
- 2 cups low-sodium chicken stock
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F (120°C). Cut fresh bread into cubes if not already toasted. Spread bread cubes evenly on a baking sheet and toast in the oven for about 1 hour until slightly golden and crunchy. This step ensures the bread cubes hold up well during slow cooking.
- Sauté Vegetables: In a large pot or on the saute setting of your slow cooker, melt butter over medium-low heat. Add diced onions and minced garlic along with a pinch of salt and pepper. Cook for about 5 minutes until the onions begin to soften. Add chopped mushrooms and continue to cook, stirring often, for 6 to 8 minutes until the vegetables are tender and juicy.
- Add Herbs and Bread Cubes: Stir in fresh sage, rosemary, and thyme until fragrant. Toss in the toasted bread cubes and stir well to evenly combine with the vegetable mixture. Remove from heat or switch your slow cooker to the low heat setting if it was used to sauté.
- Mix and Pour Liquid: In a measuring cup or bowl, whisk together the chicken stock, beaten eggs, salt, and pepper until fully combined. Pour this mixture over the bread and vegetables, stirring gently to coat all the bread cubes thoroughly.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 5 to 6 hours. This slow cooking process allows the flavors to meld together while the bread absorbs the liquid, resulting in moist and flavorful stuffing.
- Final Seasoning and Serve: Before serving, taste the stuffing and adjust seasoning if needed. Serve warm alongside your favorite main dishes with plenty of gravy for a perfect holiday or comfort meal.
Notes
- Using toasted bread cubes rather than stale bread helps prevent sogginess and adds a nice texture.
- If you don’t have a slow cooker with a sauté setting, you can sauté the vegetables in a skillet on the stovetop and then transfer everything to the slow cooker.
- For a vegetarian version, substitute vegetable broth for chicken stock and omit eggs or use a suitable egg substitute.
- This stuffing can be made a day ahead and refrigerated; reheat gently before serving.
- Feel free to add other herbs like parsley or thyme to customize the flavor to your liking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg
