cooker-stuffing

Winter Best Food

Cooker Stuffing

Save space in your oven and use your slow cooker to whip up this easy, classic stuffing. Hearty whole-grain bread gets toasted in the oven for only 10 minutes (and you can toast the cubes ahead of time!) while your slow cooker does the rest.

Ingredients

  • 12 cups whole-grain country bread cubes (1-inch)
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 ½ cups reduced-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper

Directions

  1. Preheat oven to 375 degrees F. Place bread cubes in a single layer on a large rimmed baking sheet; bake until lightly toasted, about 10 minutes. Remove and cool completely, about 20 minutes.

  2. Melt butter with oil in a large skillet over medium-high heat; add onion and celery and cook, stirring often, until tender, 6 to 8 minutes. Place the cooled bread cubes in a large bowl; stir in the onion mixture, broth, eggs, sage, thyme, salt and pepper. Lightly coat a 5- to 6-quart slow cooker with cooking spray. Transfer the bread mixture to the slow cooker.

  3. Cover and cook on High for 30 minutes; reduce heat to Low and cook until cooked through and a knife inserted in center comes out clean, 3 to 4 hours.