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As the seasons change and the holidays approach, the desire for comforting, home-cooked meals grows stronger.
One dish that never fails to bring warmth and joy to the table is bread stuffing.
Whether it’s a festive family gathering, a cozy dinner with friends, or a simple weeknight meal, stuffing has a special place in our hearts (and stomachs).
What makes it even better is the convenience of preparing it in a crockpot.
Crockpot bread stuffing recipes offer an effortless way to enjoy this classic dish without spending hours in the kitchen.
Just toss in your ingredients, set the timer, and let the slow cooker work its magic.
From traditional herb-infused stuffing to creative variations like Mediterranean or spinach and artichoke, there’s a recipe to suit every palate.
In this article, we’ll explore over 25 delectable crockpot bread stuffing recipes that promise to elevate your dining experience.
Get ready to discover new favorites and bring the comforting aroma of stuffing into your home!
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25+ Must-Try Crockpot Bread Stuffing Recipe for Every Occasion
Crockpot bread stuffing is more than just a side dish; it’s a symbol of togetherness, warmth, and nostalgia.
With the convenience of the crockpot, you can prepare a variety of stuffing recipes that cater to all tastes and dietary preferences.
Whether you’re sticking to the classics or venturing into new flavor territories, these recipes offer something for everyone.
As you gather around the table with family and friends, let the comforting aroma of slow-cooked stuffing fill your home.
We hope this collection inspires you to try out new recipes and create lasting memories around your dining table.
So, dust off your crockpot, gather your ingredients, and get ready to indulge in the delicious world of bread stuffing!
Crockpot Sage and Onion Bread Stuffing
This classic sage and onion bread stuffing is a warm and comforting dish that perfectly complements roasted meats, especially turkey. The slow cooking method allows the bread to absorb all the delicious flavors from the sautéed onions, celery, and aromatic sage. This stuffing is not only easy to prepare, but it also frees up your oven for other dishes, making it ideal for holiday gatherings.
Ingredients:
- 1 loaf of day-old bread (about 12 cups, cubed)
- 1 cup butter (2 sticks)
- 2 cups onion, finely chopped
- 2 cups celery, chopped
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chicken or vegetable broth
- 1/2 cup fresh parsley, chopped
- 2 eggs, beaten (optional)
Instructions:
- Prepare the Bread: Begin by cubing the day-old bread into bite-sized pieces. If the bread is not stale, you can toast the cubes in the oven at 300°F (150°C) for about 15 minutes to dry them out slightly.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing until they are softened, about 5-7 minutes. Stir in the sage, thyme, salt, and pepper, cooking for another minute until fragrant.
- Mix Ingredients: In a large bowl, combine the bread cubes, sautéed vegetables, and fresh parsley. If using, add the beaten eggs for additional moisture and binding. Gradually add the broth, starting with 2 cups, mixing until the bread is moistened but not soggy.
- Transfer to Crockpot: Grease the inside of your crockpot and pour in the stuffing mixture, spreading it evenly. Drizzle additional broth over the top if desired.
- Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the stuffing is hot and the flavors have melded together.
This Crockpot Sage and Onion Bread Stuffing is a deliciously simple dish that brings a traditional flavor to your holiday meals. The slow cooker not only enhances the taste but also allows for a hands-off cooking experience, letting you focus on other preparations. The combination of sage, onion, and rich broth creates a savory stuffing that pairs beautifully with roasted meats or can even stand alone as a vegetarian option. Whether you’re hosting a large gathering or enjoying a cozy dinner, this stuffing is sure to become a favorite.
Crockpot Apple and Walnut Bread Stuffing
This delightful Apple and Walnut Bread Stuffing brings a touch of sweetness and crunch to your holiday table. With the addition of tart apples and crunchy walnuts, this stuffing offers a unique twist on the classic recipe. The slow cooker allows the flavors to develop beautifully, making it a perfect accompaniment to savory dishes.
Ingredients:
- 1 loaf of sourdough or white bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 cups tart apples, peeled and diced (such as Granny Smith)
- 1 cup walnuts, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chicken or vegetable broth
- 1/2 cup dried cranberries or raisins (optional)
- 2 eggs, beaten (optional)
Instructions:
- Prepare the Bread: Cube the bread into small pieces and set it aside to dry. You can toast the bread cubes in the oven for about 15 minutes at 300°F (150°C) if needed.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the onions and celery, sautéing until softened, about 5-7 minutes. Stir in the diced apples, cooking for another 3 minutes until slightly tender.
- Combine Ingredients: In a large mixing bowl, combine the bread cubes, sautéed vegetables and apples, walnuts, rosemary, salt, pepper, and dried cranberries. Mix well. Gradually add the broth until the bread is moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly. If using, drizzle the beaten eggs over the top and mix gently.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the stuffing is heated through and the flavors meld.
This Crockpot Apple and Walnut Bread Stuffing is a delicious blend of sweet and savory flavors that will elevate your holiday meal. The crunchy walnuts and tender apples provide texture and a hint of sweetness, making it an appealing dish that balances perfectly with rich meats. Its ease of preparation in a slow cooker allows you to enjoy quality time with family and friends without being stuck in the kitchen. This stuffing will undoubtedly become a cherished tradition at your gatherings.
Crockpot Italian Herb Bread Stuffing
Infused with robust Italian herbs and spices, this Crockpot Italian Herb Bread Stuffing adds a delightful twist to your typical stuffing. The combination of garlic, oregano, and basil creates a fragrant and flavorful dish that pairs perfectly with any roasted meat. It’s a fantastic choice for those looking to bring a taste of Italy to their holiday table.
Ingredients:
- 1 loaf of Italian bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the Italian bread into small pieces. Allow the bread to dry out at room temperature or toast it in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the onions and celery, cooking until soft, about 5-7 minutes. Stir in the minced garlic, oregano, basil, salt, and pepper, cooking for another minute.
- Mix Ingredients: In a large bowl, combine the bread cubes, sautéed vegetables, grated Parmesan cheese, and fresh parsley. Gradually add the broth until the mixture is moistened, adjusting as necessary.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and the flavors are well combined.
This Crockpot Italian Herb Bread Stuffing is a delightful and aromatic dish that will impress your guests and elevate your holiday feast. The combination of Italian herbs and cheese creates a savory profile that pairs wonderfully with roasted meats and rich gravies. Its ease of preparation in a slow cooker allows for stress-free entertaining, letting you focus on enjoying time with loved ones. Whether served alongside a holiday turkey or a simple weeknight dinner, this stuffing is sure to be a hit at any gathering.
Crockpot Mushroom and Herb Bread Stuffing
This Mushroom and Herb Bread Stuffing is a savory delight that features earthy mushrooms and fragrant herbs. The slow-cooking method enhances the depth of flavors, making it a perfect accompaniment to your holiday roasts or a comforting side dish for any dinner. The combination of mushrooms and herbs provides a rich, umami flavor that pairs beautifully with turkey or chicken.
Ingredients:
- 1 loaf of rustic or whole wheat bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
- 2 eggs, beaten (optional)
Instructions:
- Prepare the Bread: Cube the rustic bread into small pieces. Let it sit out to dry for a few hours or toast it in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, cooking until browned and tender, about 5-7 minutes. Stir in the onions and celery, cooking until softened. Add the thyme, rosemary, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed mushroom mixture, and fresh parsley. Gradually add broth until the mixture is well moistened but not soggy. If using, add the beaten eggs for extra richness and binding.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it out evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the stuffing is heated through and the flavors meld.
This Crockpot Mushroom and Herb Bread Stuffing offers a rich and savory side dish that elevates any meal. The combination of earthy mushrooms and fresh herbs provides a depth of flavor that complements roasted meats beautifully. Using a slow cooker allows the flavors to meld together without the need for constant attention, making it a convenient choice for busy cooks. Perfect for holiday feasts or weeknight dinners, this stuffing will quickly become a favorite at your table.
Crockpot Cornbread and Sausage Stuffing
This Cornbread and Sausage Stuffing is a delightful blend of sweet cornbread and savory sausage, creating a satisfying side dish that’s perfect for holiday celebrations. The sweet and savory combination, along with a medley of spices, brings comfort and warmth to your table. Cooking in the crockpot allows the flavors to blend beautifully while keeping the stuffing moist and flavorful.
Ingredients:
- 1 batch of cornbread (about 8 cups, crumbled)
- 1 pound sausage (such as sage or Italian, casing removed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Cornbread: Crumble the cornbread into bite-sized pieces and allow it to dry out slightly for a few hours.
- Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it into crumbles, until browned and cooked through. Remove and drain excess fat.
- Sauté Vegetables: In the same skillet, melt the butter and add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the sage, thyme, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, and fresh parsley. Gradually add the chicken broth until the mixture is well moistened but not overly soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it out evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Cornbread and Sausage Stuffing is a flavorful and hearty dish that embodies the essence of comfort food. The sweet cornbread balances perfectly with the savory sausage and aromatic herbs, creating a unique stuffing that pairs well with turkey, chicken, or even pork. The slow-cooking method ensures that every bite is infused with rich flavors and a satisfying texture. Perfect for holidays or family gatherings, this stuffing will become a cherished recipe in your kitchen.
Crockpot Cranberry Almond Bread Stuffing
This Cranberry Almond Bread Stuffing combines the sweetness of dried cranberries with the crunch of almonds, offering a delightful contrast to traditional savory stuffing. The slow cooker method allows the bread to absorb all the flavors, resulting in a moist and flavorful dish that’s perfect for holiday meals. This stuffing not only tastes fantastic but also adds a colorful touch to your table.
Ingredients:
- 1 loaf of brioche or challah bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup dried cranberries
- 1 cup sliced almonds, toasted
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
- 2 eggs, beaten (optional)
Instructions:
- Prepare the Bread: Cube the brioche or challah into small pieces and allow to dry slightly, or toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the thyme, sage, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed vegetables, dried cranberries, toasted almonds, and fresh parsley. Gradually add broth until the mixture is moistened but not soggy. If using, stir in the beaten eggs.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Cranberry Almond Bread Stuffing is a beautiful and delicious addition to your holiday meal. The sweet cranberries and crunchy almonds create a delightful contrast to the soft bread and aromatic herbs, making each bite a flavorful experience. The slow cooker method ensures the stuffing is perfectly moist and infused with rich flavors, freeing you to focus on other dishes or enjoy time with loved ones. This unique stuffing is sure to impress and will quickly become a staple at your family gatherings.
Crockpot Apple and Sage Bread Stuffing
This Apple and Sage Bread Stuffing combines sweet and tart apples with aromatic sage for a flavor profile that perfectly complements roasted meats, especially turkey and pork. The sweetness of the apples adds a refreshing twist to the traditional stuffing, while the slow-cooked method ensures that the bread absorbs all the wonderful flavors. This stuffing is not only delicious but also brings a festive touch to your holiday table.
Ingredients:
- 1 loaf of sourdough or French bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 cups apples, peeled and diced (such as Granny Smith or Honeycrisp)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup dried cranberries (optional)
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the sourdough or French bread and let it dry out for a few hours, or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables and Apples: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Add the diced apples, sage, thyme, salt, and pepper, cooking for another 5 minutes until the apples are slightly tender.
- Combine Ingredients: In a large mixing bowl, combine the bread cubes, sautéed mixture, dried cranberries (if using), and fresh parsley. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Apple and Sage Bread Stuffing is a delightful blend of sweet and savory flavors that will elevate your holiday meals. The tartness of the apples paired with the earthy sage creates a delicious balance that complements a variety of roasted meats. The slow cooking method ensures that every bite is infused with flavor, while the cranberries add an optional burst of sweetness and color. This stuffing will undoubtedly be a hit at your gatherings, inviting everyone to enjoy a taste of the season.
Crockpot Spinach and Feta Bread Stuffing
This Spinach and Feta Bread Stuffing offers a Mediterranean twist on traditional stuffing. The combination of fresh spinach and tangy feta cheese creates a flavorful and nutritious side dish that pairs wonderfully with chicken or lamb. Cooking it in the crockpot allows the ingredients to meld together beautifully, resulting in a stuffing that is both hearty and light, making it an excellent choice for any occasion.
Ingredients:
- 1 loaf of ciabatta or Italian bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the ciabatta or Italian bread and allow it to dry slightly for a few hours, or toast it in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Add the oregano, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed vegetable mixture, crumbled feta, and fresh parsley. Gradually add broth until the mixture is moistened but not overly soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Spinach and Feta Bread Stuffing is a deliciously unique side dish that brings a taste of the Mediterranean to your table. The combination of fresh spinach and feta provides a burst of flavor and nutrition, making it a standout option among traditional stuffing recipes. With the convenience of the crockpot, you can prepare this dish with ease, allowing you to enjoy more time with your guests. Perfect for holiday feasts or casual dinners, this stuffing is sure to impress and satisfy everyone’s palate.
Crockpot Sausage, Chestnut, and Rosemary Stuffing
This Sausage, Chestnut, and Rosemary Bread Stuffing is a luxurious and hearty dish that combines the rich flavors of sausage with the nutty sweetness of chestnuts. The aromatic rosemary enhances the dish’s savory profile, making it a sophisticated side for your holiday meals. Slow-cooking allows the flavors to develop fully, resulting in a stuffing that is not only comforting but also memorable.
Ingredients:
- 1 loaf of multigrain or whole wheat bread (about 12 cups, cubed)
- 1 pound sausage (such as breakfast or Italian sausage, casing removed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup cooked chestnuts, chopped (canned or roasted)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the multigrain or whole wheat bread and let it dry for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it into crumbles until browned and cooked through. Remove from heat and drain excess fat.
- Sauté Vegetables: In the same skillet, melt the butter and add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the chopped chestnuts, rosemary, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, combine the bread cubes, cooked sausage, sautéed mixture, and fresh parsley. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it out evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Sausage, Chestnut, and Rosemary Stuffing is a delightful twist on classic stuffing, offering rich flavors that complement a variety of main dishes. The combination of savory sausage, sweet chestnuts, and aromatic rosemary creates a sophisticated side dish that will impress your guests. The slow-cooking method ensures a perfect texture and the melding of flavors, making it an ideal choice for holiday gatherings or special occasions. This stuffing is not only delicious but also a great way to elevate your meal and create lasting memories around the table.
Crockpot Wild Rice and Mushroom Stuffing
This Wild Rice and Mushroom Stuffing offers a hearty and earthy twist on traditional stuffing. The combination of wild rice and a medley of mushrooms provides a delightful texture and robust flavor profile that pairs beautifully with poultry or pork dishes. The slow cooker allows the flavors to meld perfectly, creating a stuffing that is both filling and satisfying. This recipe is a fantastic way to incorporate whole grains and add variety to your holiday spread.
Ingredients:
- 1 loaf of crusty bread (like French or sourdough, about 12 cups, cubed)
- 1 cup wild rice, cooked according to package instructions
- 1 pound mixed mushrooms (such as cremini, shiitake, and button), chopped
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the crusty bread and let it dry out for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables and Mushrooms: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes. Add the thyme, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes, cooked wild rice, and sautéed mixture. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Wild Rice and Mushroom Stuffing is a hearty and flavorful alternative to traditional stuffing that will impress your family and friends. The earthy flavors of the mushrooms combined with the nutty wild rice create a delightful dish that complements a variety of main courses. Whether served for a holiday feast or a cozy family dinner, this stuffing will become a favorite in your recipe collection. Plus, the convenience of the slow cooker means you can spend more time enjoying the company of your loved ones rather than worrying about the stove.
Crockpot Cranberry and Pecan Bread Stuffing
This Cranberry and Pecan Bread Stuffing is a delightful blend of sweet and savory flavors that adds a festive touch to your holiday table. The tartness of the cranberries pairs beautifully with the crunch of pecans, making this stuffing a delicious side dish for roasted turkey or ham. The slow-cooking method allows the ingredients to meld together perfectly, ensuring a moist and flavorful stuffing that will leave everyone asking for seconds.
Ingredients:
- 1 loaf of brioche or challah bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the brioche or challah bread and let it dry out for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the dried cranberries, pecans, rosemary, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes and sautéed mixture. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Cranberry and Pecan Bread Stuffing is a sweet and savory delight that adds a burst of flavor to your holiday meals. The combination of tart cranberries and crunchy pecans creates a unique texture and taste that pairs well with a variety of roasted meats. With the ease of preparation in the slow cooker, you can create a memorable stuffing without the hassle. This recipe is perfect for holiday gatherings, potlucks, or any special occasion where you want to impress your guests with a flavorful and festive side dish.
Crockpot Cornbread and Andouille Sausage Stuffing
This Cornbread and Andouille Sausage Stuffing combines the sweetness of cornbread with the spiciness of Andouille sausage for a southern twist on a classic dish. The bold flavors of the sausage and the texture of the cornbread make this stuffing a hearty option that complements a range of dishes. The slow cooking method ensures that all the flavors meld beautifully, resulting in a stuffing that is both flavorful and satisfying.
Ingredients:
- 1 loaf of cornbread (about 12 cups, crumbled)
- 1 pound Andouille sausage, sliced or crumbled
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 cups chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Cornbread: Crumble the cornbread and let it dry out for a few hours, or toast it lightly in the oven at 300°F (150°C) for about 15 minutes.
- Cook the Sausage: In a large skillet, cook the Andouille sausage over medium heat until browned. Remove from heat and drain excess fat.
- Sauté Vegetables: In the same skillet, melt the butter and add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the Cajun seasoning, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the cornbread crumbles, cooked sausage, and sautéed mixture. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Cornbread and Andouille Sausage Stuffing is a flavorful and hearty addition to your holiday meals. The sweetness of the cornbread complements the spicy Andouille sausage, creating a comforting dish that stands out on any table. The slow-cooking process allows the flavors to develop fully, ensuring that every bite is packed with taste. Whether served alongside turkey, ham, or other proteins, this stuffing is sure to be a hit at your next gathering, bringing warmth and satisfaction to all your guests.
Crockpot Herb and Garlic Stuffing
This Herb and Garlic Stuffing is a classic yet flavorful addition to any holiday meal. With a blend of fresh herbs and aromatic garlic, this stuffing elevates traditional flavors to create a savory side dish that pairs perfectly with roasted meats. The slow cooker allows the herbs to infuse into the bread, resulting in a deliciously fragrant stuffing that’s moist and satisfying. It’s an excellent choice for those who appreciate the robust flavors of fresh ingredients.
Ingredients:
- 1 loaf of French or Italian bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2-3 cups chicken or vegetable broth
- Salt and black pepper to taste
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the French or Italian bread and let it dry out for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the minced garlic and fresh herbs, cooking for another minute until fragrant.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed mixture, and season with salt and black pepper. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Herb and Garlic Stuffing is a delightful tribute to traditional flavors, offering a comforting side dish that will complement any holiday feast. The combination of fresh herbs and garlic adds depth to the stuffing, making it aromatic and mouthwatering. The slow cooker ensures that each ingredient blends beautifully, resulting in a stuffing that is both flavorful and satisfying. Perfect for serving alongside turkey or ham, this recipe is sure to become a family favorite for years to come.
Crockpot Mediterranean Stuffing
This Mediterranean Stuffing brings a unique flair to traditional stuffing with its blend of olives, sun-dried tomatoes, and feta cheese. The vibrant flavors of the Mediterranean will transport your taste buds, making this stuffing a delightful side dish for chicken, lamb, or roasted vegetables. The slow cooker allows the flavors to meld together perfectly, ensuring that each bite bursts with Mediterranean goodness.
Ingredients:
- 1 loaf of ciabatta or focaccia bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 2-3 cups vegetable or chicken broth
- Salt and black pepper to taste
- 1/2 cup fresh basil, chopped
Instructions:
- Prepare the Bread: Cube the ciabatta or focaccia bread and let it dry out for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the sun-dried tomatoes, olives, oregano, garlic powder, salt, and pepper, cooking for another minute.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed mixture, feta cheese, and fresh basil. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Mediterranean Stuffing is a vibrant and flavorful alternative to traditional stuffing that will delight your guests with its unique taste. The combination of olives, sun-dried tomatoes, and feta cheese infuses each bite with Mediterranean flair, making it an excellent accompaniment to a variety of main dishes. The slow cooker ensures that all the flavors meld beautifully, resulting in a moist and delicious stuffing. This recipe is perfect for adding a touch of the Mediterranean to your holiday table or any special occasion, bringing a refreshing twist to your meals.
Crockpot Spinach and Artichoke Stuffing
This Spinach and Artichoke Stuffing is inspired by the classic appetizer, bringing creamy and savory flavors to your holiday table. The combination of spinach, artichokes, and cheese creates a rich stuffing that pairs beautifully with roasted chicken, turkey, or vegetarian dishes. The slow cooker allows the ingredients to meld together perfectly, ensuring a decadent side dish that’s both comforting and impressive.
Ingredients:
- 1 loaf of sourdough or whole wheat bread (about 12 cups, cubed)
- 1 cup unsalted butter (2 sticks)
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 4 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2-3 cups vegetable or chicken broth
- 1/2 cup fresh parsley, chopped
Instructions:
- Prepare the Bread: Cube the sourdough or whole wheat bread and let it dry out for a few hours or lightly toast in the oven at 300°F (150°C) for about 15 minutes.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5-7 minutes. Stir in the spinach and artichokes, cooking until the spinach wilts, about 2-3 minutes.
- Combine Ingredients: In a large bowl, mix the bread cubes, sautéed mixture, cream cheese, mozzarella cheese, garlic powder, salt, and pepper. Gradually add broth until the mixture is well moistened but not soggy.
- Transfer to Crockpot: Grease the crockpot and pour in the stuffing mixture, spreading it evenly.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and flavors meld.
This Crockpot Spinach and Artichoke Stuffing is a deliciously creamy and flavorful addition to your holiday or family meals. The rich combination of spinach and artichokes, along with the creamy cheeses, creates a comforting stuffing that is both satisfying and impressive. With the ease of preparation in the slow cooker, you can focus on enjoying your time with family and friends while this delectable dish cooks to perfection. This recipe is perfect for anyone looking to add a touch of elegance and flavor to their table, ensuring it becomes a favorite at any gathering.
Note: More recipes are coming soon!