The Best Slow Cooker Stuffing

The Best Slow Cooker Stuffing puts loaf sturdy white sandwich bread, salted butter and finely chopped onion at the center of a side recipe and finishes in about 455 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 455 minutes
• Prep 35 minutes
• Cook 420 minutes

Ingredients

• 1 loaf sturdy white sandwich bread (17 slices for a yield of about 10 cups bread cubes) - for more details
• 1/2 cup salted butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon dried sage
• 3/4 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon black pepper
• 1 to 2 cups low-sodium chicken broth
• 1 large egg

Instructions

1. Preheat the oven to 225 degrees F. Cut each slice of bread into 3/4- to 1-inch cubes. For Grandma Sycamore's bread, I trim off the crusts and cut each slice into 16 cubes. Scatter the bread cubes in a single layer on a parchment-lined baking sheet. Bake for 1 1/2 to 2 hours until the bread is dry and firm to the touch. Remove and cool completely. Store the dry bread cubes in a well-sealed bag or container. (This step can be done several days in advance.)
2. In a 10- or 12-inch skillet, heat the butter over medium heat until melted. Add the onions, celery, and parsley. Cook for 6 to 8 minutes until the onions are translucent.
3. Add the salt, sage, poultry seasoning, thyme, marjoram and black pepper. Stir to combine.
4. Place the dry bread cubes in a large bowl. Scrape the vegetable mixture on top and toss lightly to combine.
5. In a liquid measuring cup or small bowl, whisk 1 cup broth with the egg until well-combined. Pour this mixture over the stuffing and gently stir to combine. Add additional broth only as needed until the stuffing is the desired softness. However, if you like really soft, moist stuffing, you may want to add a full additional cup of broth.
6. Lightly grease the insert of a 6- or 8-quart slow cooker. Scoop the stuffing mixture into the slow cooker (don't compact the stuffing into a tight layer; it should be spooned in loosely).
7. Cover and cook on low for 4 to 6 hours. Depending on how your slow cooker cooks, you may need to adjust the time up or down. For a consistent texture throughout, you can stir the stuffing halfway through cooking. (Personally we like the crispier outer bread bits with the softer middle, so I don't stir it.)
8. Oven Method: scoop the stuffing into a greased 8X11-inch pan or similar-size casserole dish. Cover the dish with foil. Bake at 350 degrees F for 45 minutes to 1 hour. Uncover and bake 10-15 minutes longer until the top is lightly golden.

Give it a minute off the heat, then serve it while it is still hot.