Mom’s Crockpot Stuffing Recipe

I finally nailed Thanksgiving Crockpot Stuffing that gives crunchy, flavor-packed bites and frees the oven, trust me, you want to keep scrolling.

I love Mom’s Crockpot Stuffing because it’s crunchy in spots and wildly flavorful, and it frees up oven drama so I can focus on everything else. But mostly I love that every forkful tastes like Thanksgiving without trying too hard.

The scent of browned butter and sautéed onion and a little celery hits all the right spots. I get obsessed every year, sneaking spoonfuls from the slow cooker while guests arrive.

It’s my go-to on the list of Thanksgiving Crockpot Stuffing options, and it sits at the top of my Easy Crockpot Stuffing Recipes folder. Messy, loud, and worth it.

Ingredients

• Bread cubes: Basically the base, soaks up juices and gives that cozy chew.
• Unsalted butter: Adds richness and a silky, comforting mouthfeel you’ll crave.
• Onion: Sweetness and bite, it’s the backbone of that savory flavor.
• Celery: Crunch and freshness, keeps things from being too mushy.
• Garlic: Puts a warm, garlicky punch without being overbearing.
• Eggs: Binds everything together, makes the stuffing hold its shape.
• Broth: Moisture and savory depth, it’s what keeps it tender.
• Poultry seasoning: Familiar herb mix, gives that classic holiday smell.
• Dried sage: Earthy, slightly minty notes that scream Thanksgiving.
• Thyme: Herbal brightness, it’s subtle but really important.
• Parsley: Freshness and color, makes it feel homemade and lively.
• Kosher salt: Brings out flavors, don’t skip tuning it to taste.
• Black pepper: Mild heat and zip, wakes up the other ingredients.
• Optional sausage: Adds savory meatiness and a little extra comfort.
• Optional bacon: Smoky crunch and salty hits, makes everyone happier.

Ingredient Quantities

• 10 to 12 cups cubed day old bread (about 1 lb, white or a mix of white and sourdough)
• 1 cup (2 sticks) unsalted butter, melted
• 1 large onion, finely chopped (about 1 cup)
• 3 to 4 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 to 3 cups low sodium chicken or turkey broth, more if needed
• 1 tablespoon poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional: 8 ounces cooked breakfast sausage or chopped cooked bacon, if you like meat in your stuffing

How to Make this

1. Cube the day old bread into roughly 1 inch pieces and put them in a large bowl, set aside.

2. In a skillet over medium heat melt the butter, add the chopped onion and celery and cook until softened about 6 to 8 minutes, stir in the minced garlic and cook 30 seconds more.

3. If using sausage or bacon, add the cooked meat to the skillet to warm and mix with the veggies, then transfer the whole mixture into the bowl with the bread.

4. In a small bowl whisk the eggs, then stir them into the bread mixture along with the poultry seasoning, sage, thyme, parsley, salt and pepper so everything looks evenly coated.

5. Pour 2 cups of the low sodium broth over the mixture and gently toss, add more broth a little at a time until the bread is moist but not soupy, you want it slightly squishy when squeezed.

6. Transfer the stuffing into a lightly greased 4 to 6 quart crockpot, spread it evenly and press down lightly so there are no giant air pockets.

7. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, check at about 2 hours to see moisture level and add a splash more broth if it looks dry.

8. For crispy top bits remove the lid for the last 30 minutes of cooking to let the top firm up; if you want extra crunch spoon portions onto a baking sheet and broil briefly in the oven but watch it closely so it doesnt burn.

9. Taste and adjust seasoning with more salt and pepper if needed, stir in extra chopped parsley for brightness just before serving.

10. Serve warm straight from the crockpot, and if theres leftovers keep them covered in the fridge up to 3 days and reheat with a little broth to bring back moisture.

Equipment Needed

1. Large mixing bowl (big enough for 10 to 12 cups bread)
2. 10 to 12 inch skillet or frying pan
3. 4 to 6 quart crockpot
4. Chef’s knife
5. Cutting board
6. Wooden spoon or heatproof spatula
7. Whisk and small bowl (for the eggs)
8. Measuring cups and spoons
9. Baking sheet (for optional broiling crisp bits)
10. Oven mitts or pot holders

FAQ

Mom’s Crockpot Stuffing Recipe Substitutions and Variations

• Bread: Try whole wheat, cornbread cubes, or gluten free bread if needed; sourdough adds tang, crusty rolls work too.
• Butter: Swap with equal olive oil, melted ghee, or a vegan butter for dairy free folks.
• Eggs: Use 1/2 cup plain yogurt or 1/2 cup unsweetened applesauce for binding if you want egg free stuffing.
• Poultry seasoning: Mix 1 tsp each dried sage and thyme plus 1/2 tsp rubbed sage or use 1 tsp Herbes de Provence for a slightly different flavor.

Pro Tips

1. Toast the bread cubes in a 350F oven for 10 to 15 minutes before you start if your day old bread is still kinda soft. It firms them up so they soak evenly and you dont get gloppy mush later.

2. Use warm, not cold, broth when you mix it in. Cold broth cools the butter and eggs and the bread wont absorb as well. Add the broth slowly, squeezing a few cubes as you go, you want slightly squishy not swimming.

3. Cook the onion and celery longer than you think is necessary — let them get a little golden and sweet. It adds depth so you wont need to oversalt. If you like a lil crunch, reserve some sautéed veggies to stir in at the end.

4. If you want a crisp top, remove the lid for the last 20 to 30 minutes. Or spoon portions onto a sheet and broil real quick, but watch it like a hawk because it goes from perfect to burnt fast.