Bread Stuffing (crockpot)

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Crockpot stuffing is the way to go. Nice and moist and it frees up oven space.

Yield: 6-8 servings


  • 9 cups dried out bread cubes, (about one loaf)
  • 1 ¼ cups onions, chopped small
  • 1 ¼ cups celery, chopped small
  • ½ Tbsp mushroom powder, optional
  • 1 tsp poultry seasoning
  • ¼ tsp sage
  • ¼ tsp ground thyme
  • 2 tsp dried parsley
  • Black pepper to taste
  • 2-3 cups broth or water


  1. Prepare bread and set aside*.
  2. In large pot, sauté the onions and celery in some broth. When soft mix in the seasonings. (see note below)
  3. Add bread cubes and some of the broth; only enough to moisten not saturate. Toss well to combine. Cover and leave sit for about 15 minutes then check how the bread cubes are absorbing the moisture. If needed, add more broth. If you did put in too much broth, add a bit more bread cubes.
  4. Prepare crockpot. For easy clean up, spray with a non-stick spray, then wipe off the excess.
  5. Transfer stuffing to crockpot, cover and set on high for about 30 to 45 minutes then reduce to Low and cook for 3-4 hours or until hot.


  • Ideal to use a homemade bread or a homestyle bread as it is heartier. Fresh bread cubes can be dried in a preheated 275°F oven. Allow about 45 minutes to an hour.
  • Steps 1 and 2 can be done the night before. Let onions and celery cool, cover and put in the fridge and the following day continue with step 3.