Description

This Crockpot Stuffing recipe is a convenient and flavorful side dish perfect for holiday meals or any comforting dinner. Using stale bread cubes combined with sautéed onions, celery, and a blend of classic herbs, this stuffing cooks slowly in a crockpot to develop a moist, tender texture with an optional crispy top. The addition of diced apples or cranberries adds a sweet contrast, making it a well-rounded and delicious dish.

Ingredients

Scale

Base Ingredients

1 loaf Bread (about 1 pound) (Stale bread works best.)
1 cup Celery, diced (Fresh celery adds crunch.)
1 cup Onion, diced (Provides sweetness and depth.)
1/2 cup Unsalted butter (Used for sautéing vegetables.)

Herbs and Seasonings

2 teaspoons Dried sage (Classic herb for stuffing.)
1 teaspoon Dried thyme (Enhances flavor profile.)
1 teaspoon Dried rosemary (Adds a fragrant note.)
1/2 teaspoon Salt (Adjust according to taste.)
1/2 teaspoon Black pepper (Freshly ground for spice.)

Liquids and Extras

2-3 cups Vegetable or chicken broth (Adjust for desired consistency.)
1/4 cup Fresh parsley, chopped (Adds brightness and color.)
1 cup Diced apples or cranberries (optional) (For sweetness and texture.)

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Instructions

Prepare Bread: Cut the loaf of bread into cubes and allow it to dry out at room temperature. Alternatively, toast the bread cubes in the oven at 300°F for 10-15 minutes until lightly crisp.
Sauté Vegetables: Melt the unsalted butter in a skillet over medium heat. Add the diced onions and celery and sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add Herbs and Seasonings: Stir in the dried sage, thyme, rosemary, salt, and freshly ground black pepper into the skillet with the vegetables. Cook for an additional minute to release the herb aromas.
Combine Ingredients: In a large mixing bowl, combine the cubed bread, sautéed vegetable and herb mixture, and the optional diced apples or cranberries. Gently toss to mix everything evenly.
Add Broth: Gradually pour in 2 cups of vegetable or chicken broth, stirring gently to moisten the stuffing. Add more broth as needed to achieve a moist but not soggy consistency.
Transfer to Crockpot: Place the stuffing mixture evenly into the crockpot and cover with the lid.
Cook: Cook on the low setting for 4-5 hours or on high for 2-3 hours. To create a crispy top, remove the lid during the last 30 minutes of cooking.
Finish and Serve: Once cooked, fluff the stuffing with a fork and garnish with freshly chopped parsley before serving warm.

Notes

Stale bread absorbs flavors better and prevents the stuffing from becoming mushy.
You can substitute vegetable broth with chicken broth based on preference or dietary needs.
For a vegan version, use plant-based butter and vegetable broth.
Adding diced apples or cranberries is optional but recommended for a sweet contrast.
Adjust seasoning and salt to taste after combining all ingredients.
Crisping the top in the last 30 minutes enhances texture but is optional depending on your preference.