Holiday dinners are in their own little category. You have dishes that you normally don’t have the rest of the year, unless it’s a special occasion.
One of those side dishes is the best slow cooker stuffing! Occasionally, we will go over to Chuck A Rama (Utah Buffet) and get my fix but I don’t make it at home.
I realized this year, at Thanksgiving, what a lifesaver it is to make the stuffing in the slow cooker. It gave me more room in the oven for Ham and other dishes.
Boy, does it fill your house with heavenly smells! Now that Christmas is just around the corner, I’m getting pretty excited to make this again.
- 2 loaves white bread, dried and diced into pieces between 1/2 and 3/4 inch thick
- 2 1/2 to 3 1/2 cups chicken broth
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 + 2 sticks of butter, diced into pieces
- 1 onion, chopped
- 2 1/2 cups celery, chopped
- 2 cups mushrooms, sliced
- 1 can of water chestnuts, sliced
- 2 to 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Spray slow cooker with cooking spray.
- Melt 1 stick of butter in a skillet over a medium heat. Add the onion, celery, mushrooms, and saute until soft, for about 5 minutes. Then add the garlic during the last minute of sauteing.
- In a bowl, mix together, 2 1/2 cups of the chicken broth with beaten eggs, salt, and pepper until well blended.
- Pour the dried bread crumbs into the slow cooker. Pour the onion mixture, along with the parsley over the bread crumbs and immediately toss.
- Then evenly drizzle the chicken broth mixture over the bread crumbs and combine. You can add more broth if needed to moisten the bread, but you don't want it soggy.
- Sprinkle the rest of the butter on top. Cover and cook on low for about 3 1/2 to 5 hours. You might need to stir occasionally, depending on how hot your slow cooker is.
- Sprinkle additional parsley on top, if desired.