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Stuffing from the Slow Cooker

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Side Dish

Equipment

  • Crock Pot

Ingredients
  

  • 1 cup Chopped Onion
  • 1 cup Chopped Celery
  • 1/4 cup Butter
  • 6 cups Cubed day-old white bread
  • 6 cups Cubed day-old whole wheat bread
  • 1 tsp Salt
  • 1 tsp Poultry Seasoning
  • 1 tsp Rubbed Sage
  • 1/2 tsp Black Pepper
  • 1 can Chicken Broth or Vegetable Broth 14.5 ounces
  • 2 large Eggs Beaten

Instructions
 

  • In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
  • In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in Onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
  • Transfer to a 3-qt. Slow Cooker coated with cooking spray. Cover and cook on low for 3 hours or until a thermometer reads 160 degrees.

Notes

In place of the cubed day-old white and whole wheat bread I use Pepperidge Farm Herb Seasoned Stuffing Cubes.
I like my stuffing extra moist so I use additional broth.  
Keyword stuffing, Thanksgiving