Homemade Crock Pot Stuffing

"This recipe satisfies the most critical traditionalists! A bonus is the partial advance preparation."
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Ready In:
5hrs 30mins




  • Melt butter.
  • Add celery&onion, saute till tender.
  • Stir in sugar through thyme.
  • (This can be set aside till you need it-refrigerate if overnight) In a large bowl combine your 'prepared ahead' bread cubes and vegetable mixture.
  • Pour in the chicken stock and toss lightly.
  • Spoon into 3-5 quart crock pot.
  • Cook on low 5-6 hours.
  • If it looks a little dry and hour before serving add more chicken broth or drippings if you have them.
  • Our family likes to add sliced hazelnuts and halved brazil nuts-stir them in (to taste) an hour before serving.

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  1. This was my first attempt @ homemade stuffing; thank you so much for a wonderful recipe! I did not use a crock pot but followed the recipe otherwise. I sauteed the veggies in butter (tip-allow the veggies to soften up & cook down--I was a bit eager & should have cooked them longer), then added the seasonings--coated the vegges with it. Then I added the bread cubes (it took about 12 slices of bread to get 12 cups!)--and coated the cubes w/ the spices, butter, etc. Added the broth (I did not need more liquid as I thought I would), then gave it a good stir. Removed from heat, covered & let it sit for about 8-10 minutes. I threw it in the oven to try to soften up the veggies some more but didn't want to leave it in there long in case it dried out. Was delicious; loved the combo of seasonings!
  2. Delicious! I added some carrots, and instead of preparing it in the crock pot I brought the broth to a boil with the veggies and stirred in the bread cubes (stove top style.) I did need to add additional broth (like you mentioned in the directions.)
  3. Unfortunately for me I only have one oven... So, I made this for Thanksgiving, since I did not need another oven, just a Crock Pot. Well, I can not tell you how much EVERYONE loved it! I added apples and raisins! This is the way I will make my stuffing from now on! Thanks Mrs. H! Dr David



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