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Spoon nestled under baked stuffing in white dish.

The Best Slow Cooker Stuffing

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 7 hours
Total Time: 7 hours 35 minutes

Ingredients

  • 1 loaf sturdy white sandwich bread (17 slices for a yield of about 10 cups bread cubes) - see note for more details
  • ½ cup salted butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • ¼ cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • ¾ teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon black pepper
  • 1 to 2 cups low-sodium chicken broth (see note)
  • 1 large egg

Instructions 

  • 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.)
  • 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.
  • Add the salt, sage, poultry seasoning, thyme, marjoram and black pepper. Stir to combine.
  • Place the dry bread cubes in a large bowl. Scrape the vegetable mixture on top and toss lightly to combine.
  • 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. I prefer stuffing that is soft but not soggy; I use about 1/4 to 1/3 additional broth. However, if you like really soft, moist stuffing, you may want to add a full additional cup of broth.
  • 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).
  • 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.)
  • 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.

Notes

Bread: you can use a multitude of different bread options for this recipe. I've found the best bread is thick, sturdy sandwich bread. I use Grandma Sycamore's brand - 1 loaf is the perfect amount for this recipe. However, a sturdy homemade bread recipe like this sandwich bread or this French bread will work well, too. And there are  undoubtedly many other grocery-store loaves that will work great. Avoid bread that is super airy, thin, or kind of wimpy in texture and look for bread with a tight, sturdy crumb and thicker slices. You'll need about 10 cups of 3/4- t0 1-inch bread cubes before drying. The cubes will shrink a bit while drying in the oven resulting in a yield of about 9 cups (250-260 grams) dry bread cubes. 
Broth: if using broth that is not low-sodium, you may want to decrease the salt in the recipe by half. Also, the amount of broth you ultimately use is 100% dependent on the consistency and texture you like in stuffing. Add less for a more sturdy/less soft stuffing. Add more broth for a softer/moister stuffing.
Double Batch: this recipes doubles just fine. A double batch will easily fit in an 8-quart slow cooker.