CROCK POT STUFFING

INGREDIENTS YOU’LL NEED

• Dry Bread Crumbs - You can use store-bought bread crumbs or easily make them yourself using the instructions below.
• Butter - When sauteed with the onion and celery, butter helps release its aromatic flavor and adds a touch of buttery flavor to the dish.
• Vegetables - Yellow onion and celery are classic vegetables to add to stuffing as they add lots of fresh flavor to the stuffing.
• Poultry Seasoning - A mix of dried herbs such as sage, thyme, and rosemary. This is what gives the stuffing its classic holiday flavor.
• Seasonings - You'll need additional salt, dried rosemary, and ground black pepper to add additional flavor to the stuffing.
• Eggs - Helps bind the ingredients together to create a casserole texture.
• Low Sodium Chicken Broth - Hydrates the breadcrumbs while adding hearty chicken flavor.

HOW TO MAKE STUFFING IN THE CROCK POT

Cook the vegetables: Heat butter in a large skillet over medium heat. Add onion, celery, poultry seasoning, salt, rosemary, and black pepper. Cook for 4-5 minutes or until the onions are soft and translucent.

Assemble the cooking liquid: Whisk eggs and chicken broth together in a medium bowl and set aside.

Fold in the breadcrumbs: In a very large bowl, add breadcrumbs and vegetable mixture. Fold in the dry bread crumbs while slowly adding in chicken broth. (see notes below)

Cover and cook: Spray a 6-quart slow cooker with non-stick cooking spray. Add stuffing and cook on HIGH for 3-4 hours or until eggs are set, and the stuffing is formed together. Serve hot, and enjoy!

RECIPE TIPS

• Depending on the type of breadcrumbs you use, you may need to use more or less chicken broth than is called for in the recipe. It will be between 2-3 cups, and the stuffing should be moist, but there should be no standing liquid.
• To make homemade breadcrumbs: Preheat oven to 375 degrees F. Place cubed bread onto a baking sheet and bake for 10 minutes or until bread is dry and slightly toasted. Allow bread to cool before adding it to the recipe.
• If you don't have poultry seasoning, you can use one teaspoon each of sage, thyme, and rosemary.
• For a crispy top, remove the lid during the last 30 minutes of cooking.
• This crock pot stuffing can be made gluten-free by using gluten-free bread crumbs and chicken broth.

 VARIATIONS

• Use different types of bread: French bread, sourdough bread, cornbread, or Brioche all work well in this recipe.
• Add different vegetables: You can add mushrooms, green bell peppers, red onions, or carrots to the recipe.
• Add dried fruit: Dried cranberries or diced apples add a touch of sweetness to the stuffing.
• Make it vegetarian: Omit the chicken broth and use vegetable broth instead.
• Add some protein: Cooked sausage, diced chicken, or crumbled bacon can be added to the stuffing.
• Add toppings: Once cooked, you can top the stuffing with shredded cheese, chopped green onions, or freshly chopped parsley.

STORING & FREEZING

Storing: Portion cooled stuffing into an airtight container and store in the refrigerator for up to 4 days.

Freezing: Portion cooled stuffing into an airtight freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.