Slow Cooker Stuffing

Monday, December 6, 2021
10 Hours - 16 Servings - 197 Calories


Turkey bones (neck or wings)
6 Cup Chicken broth
1 Cup Butter, or Margarine
2 Cup Onion, diced
2 Cup Celery, diced
0.25 Cup Parsley, fresh, chopped
12 Cup Bread Cubes, dried
1 Teaspoon Poultry Seasoning
1.5 Teaspoon Dage, dried
1 Teaspoon Thyme, dried
1.5 Teaspoon Marjoram, dried
1.5 Teaspoon Salt
0.5 Teaspoon Black Pepper
2 Eggs, beaten


  • Prep: 30 Minutes
  • Cook: 16 Hours
  • Total: 10 Hours
  1. Add cooking oil to medium to high skillet and brown turkey bones. When browned on all sides, add to cloth bag (cheese cloth) and move to slow cooker. Add 4 cups broth. Set on low or high and cook 4-8 hours or until turkey meat done/falling apart.
  2. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  3. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in broth from step 1 to moisten, and mix in eggs.
  4. Transfer mixture to slow cooker with turkey from step 1 and cover.
  5. Add another cup of broth around the edges.
  6. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
  7. As this cooks check every hour, removing lid and pulling stuffing away from the sides into the center. If the bread cubes are not sticking together enough, add more broth and mix.

Nutrition Info


  • Step 1 is totally optional and something I added to the original recipe as an improvement. You can def cook without doing this step, if you do this, you’ll need less broth.
  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • I added step 7 to reduce burning along the sides, which has happened when making the recipe according to original directions.


Tips for Next Thanksgiving:

  • If using Pepperidge Farm or Brownberry 12 oz bags, you will be using 2 bags. 
    • Also, if using either of these, omit the herbs. 
  • Don't use the Crock Pot slow cooker because it runs too hot; use the Kitchen Aide. Used this one 2021 and the stuffing didn't burn at all. 
  • Can fit 1.5 of this recipe in the slow cooker at once. Made 1 in 2021 and we barely had enough and there was room for more in the pot.
  • Was a little dry in 2021, use more broth next time. Think I used 5 cups, but could have used 6. Made with Brownberry.


Inspired by

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