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Crock Pot Stuffing

Ingredients:

  • 2cups chopped onions
  • 1 1⁄2cups thinly sliced celery
  • 1cup diced tart apple, peeled and cored
  • 1⁄4cup butter
  • 1tablespoon ground sage
  • 1teaspoon ground marjoram
  • 1teaspoon salt
  • 1teaspoon pepper
  • 1⁄2teaspoon savory
  • 1⁄2teaspoon thyme
  • 12cups lightly toasted bread, cubes
  • 1⁄4cup fresh parsley, chopped
  • 1 1⁄2cups chicken stock or 1 1⁄2 cups vegetable stock

Directions:

  • In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
  • Stir in sage, marjoram, salt, pepper, savory and thyme.
  • Combine vegetable mixture with the bread cubes and parsley.
  • Toss well.
  • Pour stock over mixture, tossing well.
  • Spoon into your crock-pot.
  • Cover and cook on high for one hour.
  • Reduce to low and continue cooking for 2-3 hours, stirring every hour.
  • As stated for Vegetarians use vegetable stock.

Reviews:

  • Geema

    This recipe is a great idea! My kids won’t touch stuffing if I put it in the bird…too gross, they say. So, I’ve been simply baking it, but it sure doesn’t get that nice soft texture that comes from long moist cooking. Now, they are happy with the stuffing and so am I. I pretty much followed the recipe, except I used Penzy’s Poultry Seasoning instead of the spices. I’m going to try this method next time with my traditional cornbread/pecan stuffing and see how it turns out. I’m so happy you posted this recipe!

  • Kate in Ontario

    Excellent easy recipe. It was so nice to not have to fuss with stuffing in the oven when cooking a big turkey dinner. I took your advice and doubled the sage and savory. I also added 1/2 C dried cranberries which I usually have in my stuffing. It adds a nice colour to it. I cooked it for 41/2 hours total as my turkey took a little longer than I had planned. It was still nice and moist. It went well with your master brine recipe which is the only way to cook a turkey for me from now on. Thanks Di.

  • Let’s Eat!

    Really good! Made my own bread cubes as I couldn’t find any unseasoned ones and it turned out great. Nice flavor. Easy! Love the fact that you can just leave it while you take care of everything else! I added just a splash more chicken broth during the cooking to make sure it stayed moist. Will definitely make this again.

  • Heather in Barrie

    I doubt that I will ever stuff another turkey. Mine was a tad soggy – I added a little too much chicken broth when stirring, but do learn from my mistakes. This was still delicious and I didn’t have to worry about it being contaminated by the turkey and not cooked well enough. I added cooked sausage as per my usual recipe and will definitely make this again. Update: It may be that my slow cooker runs hot, but I find the results better if I cook on low for the entire time. Otherwise I’ve been getting burned bits.

  • kjl0115

    I have made this recipe for years, but never included apple. Will do that this year. I have one thing that I add to this, that makes it just like “in the bird” stuffing. I buy a turkey thigh, or wing, or similar size piece of turkey in the fresh meat case, and put that on top of the stuffing when I let it cook. It cooks for about three hours, and the turkey is cooked all the way through, plus the stuffing has the taste of turkey that makes it so delicious! It just adds a scrumptious flavor, and you can always use more dark meat!

  • * Pamela *

    Posted June 15, 2003, So delicious! I loved the idea of making this in my crockpot as it seems like EVERY turkey dinner dish has to take its turn in the oven. I did double the sage and the thyme and added a bit of basil as well. I used a grated macintosh apple instead of a tart apple. I then grated 2 carrots too and threw those in. I will make these again for sure. Thank you so much for suggesting this yummy dish! **edited to add that I now own two crockpots and today I made one with Smokehouse Chicken Turn Your Crock Pot Into a Smokehouse Chicken (Smoked Chicken) and made this one in the afternoon in my other one. What a great meal to come home to after my first day of classes. I even had my parent’s over who were surprised that I could whip up such a tasty meal after being gone almost all day! 🙂

  • ChipotleChick

    Talk about a time saver! I made this to go with our Thanksgiving dinner. I added a handful of dried cranberries, but otherwise made as directed. I have a “new” crockpot (one that cooks really hot) so I just put it on the “keep warm” setting for three to four hours and it was done right on time! I did add about 1/2 to 3/4 cups extra broth and a few tablespoons of butter to get it a little more moist. I will be using this from now on for Thanksgiving, for sure! Thank you!

  • Trishy Cooks

    Everyone loved this version. Previously, I used a very similar version, but without the apples. A tip for easy clean-up–spray your crock pot with non-stick cooking spray before adding the stuffing.

  • Dib’s

    It took me a while to get back here, but I did make the stuffing and it went over great with my daughter. She loved it and I used it as a topping for a savory vegetable pie I made her a few days later. Nice flavor and I did double the sage and savory-I was worried that it would not be moist enough, however the sweat from the lid helped. I will make it again. Di

  • Teriffic

    Love this! I added an additional bit of sage. I also added 5 hot Italian sausages. Casings removed and fried and crumbled, then added to the stuffing mixture. BIG HIT!!!

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