A hassle-free way of making delicious stuffing for any occasion.
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While undoubtedly synonymous with Thanksgiving, you don’t have to wait until late November to cook stuffing. After all, we’re talking about a tasty and simple side dish that can go well with a variety of main courses. And, if it helps, this recipe for crock-pot stuffing can make it a little easier to prepare. There is a little bit of preparation required, but the crock-pot is going to end up doing most of the work, making this a hands-off and hassle-free stuffing recipe.
Just so we’re clear, just because it’s a little easier to make doesn’t mean the taste has changed. Crock-pot stuffing still delivers a wide array of flavors. In the crock-pot, the edges of the stuffing will come out crusty to give plenty of crunch. At the same time, the middle of the stuffing in the crock-pot will remain warm and moist. This means that even in the crock-pot, this stuffing will still be warm and hearty comfort food.
Is Crock-Pot Stuffing Healthy?
There are both positives and negatives to crock-pot stuffing depending on someone’s dietary needs. The biggest concern is a high amount of fat, including 10 grams of saturated fat per serving, which is more than 60% of the recommended daily amount. However, the stuffing has a limited amount of calories, sodium, and sugar, which is always a good thing. Plus, ingredients like celery, onion, parsley, and others provide vitamins and nutrients, adding to the health benefits of this stuffing recipe.
Room for More…
It’s in the nature of stuffing that there is always room to customize the recipe to your liking. One of the most common additions to this recipe is mushrooms. They provide a lot of health benefits, not to mention taste and texture. Adding fruit is also an option, especially cranberries and apples. Both fit the Thanksgiving motif if you’re making this stuffing for Turkey Day. More importantly, they can add a little crunch and color to the stuffing, too.
INGREDIENTS
- 1 loaf day-old white bread, cubed (about 10 cups)
- 1 cup unsalted butter
- 2 cups diced yellow onions
- 1 cup diced celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs, beaten
INSTRUCTIONS
Sauté
Cook onions, celery, and herbs in butter.
Combine
Mix bread cubes with vegetables, broth, and eggs.
Cook
Slow cook in crock-pot until done.
Devour!
FAQs & Tips
If there are leftovers of this stuffing, turn the crock-pot off and allow it to cool. Then you can store it in an airtight container and keep it in the fridge for up to 3 days.
In a crock-pot, the edges will be crisp while the middle part will be moist, so when you scoop out a serving, try to get a little from both areas for a good mixture of taste and texture.
Serving Suggestions
Obviously, most people will cook crock-pot stuffing on Thanksgiving. But if you want to make it on any other day, I would suggest pairing it with Air Fryer Turkey Breast. This will give you a scaled-down Thanksgiving meal that’s easy to make any day of the week. If you want to stay away from turkey but still have a good pairing with stuffing, I recommend Baked Chicken Breast or Air Fryer Chicken Breast.
Of course, this isn’t the only stuffing recipe you can enjoy. There is always this Classic Stuffing Recipe if you want to keep it old school. There’s also this Easy Gluten-Free Stuffing and I’m a big fan of this Apple Raisin Gluten-Free Stuffing, too.
Ingredients
- 1 loaf day-old white bread cubed (about 10 cups)
- 1 cup unsalted butter
- 2 cups diced yellow onions
- 1 cup diced celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Melt butter in a skillet over medium heat and sauté onions and celery until softened, about 5-7 minutes. Stir in parsley, sage, thyme, salt, and pepper.
- In a large bowl, toss the bread cubes with the sautéed vegetable mixture until well combined. Gradually add the chicken broth and beaten eggs, stirring gently to evenly moisten the bread.
- Transfer the stuffing mixture to a greased crock-pot. Cover and cook on low for 3.5 to 4 hours, until the stuffing is cooked through and the top is slightly crisp.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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