Slow Cooker Stuffing (with oven method)

Tender stuffing with crispy edges is 100% possible in a slow cooker, freeing up precious oven space. The classic flavor is sure to please, and the optional add-ins and prep-ahead tips offer something extra for everyone. (Including gluten- and dairy-free suggestions that all will enjoy!)

As a girl, stuffing was always my favorite part of the Thanksgiving meal. My mom and grandmother’s recipe was basic but bursting with classic flavor, not to mention the ideal balance of tender bread with lightly crunchy edges.

My mom never varied her recipe. My grandmother, however, liked to try everything at least once. Accordingly, her classic recipe was occasionally studded with extras such as chestnuts, sausage, mushrooms or dried fruit. (Happily for me, oysters made just one appearance!)

One thing that never changed was the delightful interplay between the crisp surface and the tender insides. (To clarify, my family always called this side dish stuffing, not dressing, whether it was cooked in or out of the turkey. Happily, with both methods, there was always some of both.)

Though a slow cooker offered appeal－namely freeing up oven space and the ability to keep the finished dish warm－I avoided it for many years because I figured the crunchy layer would be lost.

But then a friend told me that a slow cooker can, in fact, create those beloved crispy edges.

By nature, slow cookers hold in moisture (sort of like cooking it in a turkey). But while the insides and surface of the stuffing stay tender with this method, the sides and bottom－all the areas that are in direct contact with the walls of the cooker－become toasty and lightly crisp. (Tip: coating the cooker with olive oil or cooking spray amplifies this crispness.)

It made total sense. And It’s truly the best of both worlds!

For my own recipe, I settled on a variation of what my mom and grandmother used to make, combined with the convenience and inherent benefits of a slow cooker.

To enhance the traditional flavor, I add more herbs, which can be dried or fresh to suit what you have on hand. We’ve also mastered gluten- and dairy-free adaptations along the way.

And though most of us save this perennial favorite for Thanksgiving, my family and I are quite happy to enjoy it any time of year. Most recently, I served it as an alternative to crusty bread with a simple cabbage and sausage stew. Some enjoyed dunking it into the light broth, while others kept it separate－everyone, however, wanted a larger serving. Another evening, I served the leftovers aside a mound of roasted Brussels sprouts for a speedy meal…and no one complained!

Following is a step-by-step photo overview of the easy method along with a list of helpful hints and the printable recipe:

SLOW COOKER STUFFING (with oven method) －Tender stuffing with crispy edges is 100% possible in a slow cooker, freeing up precious oven space. Classic flavor will win you over, optional add-ins and prep-ahead tips will keep everyone happy!

Drying the bread cubes in the oven is the first step, which may be done several days in advance. Note that white bread is key here, as multi-grain or whole wheat bread tends to become mushy. (See recipe notes for gluten-free recommendations.)

Once cooled, the bread cubes may be stored at room temperature in large resealable bags or an airtight container.

Melt the butter in a large non-stick skillet over medium-high heat. Add the onion and celery, and sauté until soft. In the final minute or so, the herbs and seasonings are added.

The vegetable mixture consists of celery, onion, and herbs and provides the perfect balance of classic flavor. It may be sautéed 1-2 days in advance and transferred to an airtight container. (Make sure you scrape out all the butter and juices.)

Next, the sautéed vegetables and egg/broth mixture are tossed with the bread. Then add just enough additional broth to lightly and evenly moisten the bread. Tip 1: if you prepped the veggies in advance, warm the mixture just enough to melt the butter and make it easier to incorporate into the bread cubes. Tip 2: if you don’t have a really big bowl, use the turkey roasting pan before you put the turkey in it.

The uncooked stuffing is then transferred to a 6-quart slow cooker, which has been sprayed or greased. (This facilitates crisping the bread that touches the sides and bottom of the cooker.) When done, the stuffing may be served directly from the cooker or transferred to a serving dish. A light sprinkle of parsley adds visual appeal.

Helpful hints

Every 1 pound of bread will yield approximately 10 cups of bread cubes.
I prefer to cut the bread in ½-inch pieces, which is smaller than some people do. I think this makes for a more evenly integrated dish－but do as you prefer. Also, I keep the crusts on, not only to make use of all the bread, but I think it adds interest to the white bread. If dryness is your concern, keep in mind that we want dried-out bread, and all parts of the bread are dried thoroughly in the initial oven step.
When adding the additional chicken broth, drizzle in just enough to moisten the bread. Precise amount will depend on the type of bread you use and how dry it is. If you think you haven’t added enough (i.e., your stuffing seems too dry midway through the cooking process), you can always drizzle in a little more. Keep in mind that you can always add more, but you can’t squeeze it out!
When removing the lid from the slow cooker, there will likely be a lot of condensation on the lid. Some will inevitably drip in, which is okay, but I try to limit it.
If you prefer to roast a stuffed turkey: a stuffing recipe calling for 1 pound of bread is generally enough to stuff a 12- to 15-pound turkey. As an option, the following recipe could be used to stuff a turkey, with half going into the turkey and the other half baked in a casserole dish or smaller slow cooker.
When roasting stuffing inside a turkey, it is important for food safety for the temperature to read 165℉. However, when cooking in the slow cooker with no worry of drying out the turkey meat, I follow the guidelines for cakes and quick breads and look for an internal temperature of 205℉. This allows for stuffing that is moist and tender on the surface and inside but lightly crisp on the sides and bottom (where the stuffing comes into contact with the cooker).
The following stuffing recipe may be cut in half (and cooked in a smaller slow cooker or casserole dish) and variations abound. See recipe notes.

A note on gluten-free

My mom used to make one regular and one gluten-free stuffing until the non-gluten-free eaters started eating the gluten-free casserole, claiming they liked the texture better. (True story!) Both of us now use all gluten-free bread and everyone is happy. There is something about the structure of GF white bread that lends excellent texture to stuffing and similar recipes like bread pudding and overnight French toast, with no detectable “gluten-free” taste.
The GF brands we use are Three Bakers and Udi’s. Note that these loaves are often 12 ounces instead of 16 ounces, although larger loaves are sold in some stores. I’ve also mixed in leftover hot dog and hamburger rolls that I had in the freezer to total 2 pounds. The key is that they, too, are white bread.