Friendsgiving 2017: Easiest Slow Cooker Stuffing.
This is how you make the easiest Thanksgiving side dish in the universe.
It’s no where near the prettiest stuffing, but oh my WORD. I loved it so much. Freaking slow cooker stuffing?!
And let’s just say that I’m kind of particular about stuffing. First off, it’s my all-time favorite part of the Thanksgiving meal. Easily. And that is probably because we rarely (if ever) have it outside of the Thanksgiving meal. We never do!
My favorite way to eat stuffing is after it’s, well… stuffed… in the bird. I know this freaks a ton of people out but oh my gosh, it is just so, so flavorful. I adore it. I will always reach for that bowl first.
The only exception that I make is that when there is a big separate pan of stuffing (dressing?), and it has the crispy edges?
I try to steal them all for myself because they are so delicious. This texture freak loves that crunch, even if it’s already been drenched in gravy.
Which reminds me! Are you a gravy-all-over-the-plate kind of person? Or do you put it exclusively on mashed potatoes?
I unapologetically blanket my entire plate in that good stuff and live it up. I mean, I even LIKE when my canned cranberry sauce accidentally on purpose touches the gravy.
How grossed out are you right now?
Also important to note: while I am of the camp that #celeryruinseverything, I will eat stuffing with celery in it! I didn’t add it here and used mushrooms instead, but if you’re into the celery, go for it.
But back to our stuffing. While this isn’t IN the bird, it stays super moist (no, there is no other word to use unless you’re okay with “wet stuffing”) and flavorful in the slow cooker AND the rounded edges get a bit of that crisp!
I can’t believe it but this year for Thanksgiving, I’m actually going to utilize my slow cooker for something. As much as I loved this stuffing, I might be using it for mashed potatoes because I still want to put stuffing in the bird. With this method, I find it’s best for a Friendsgiving meal, a meal where you are actually transporting the stuffing to the holiday gathering, or a non-holiday meal!
Heck, why can’t we just be eating stuffing like once a month for dinner? Should probably start making that happen.
- 16 ounces toasted bread cubes
- 8 tablespoon unsalted butter
- 1 large sweet onion diced
- 4 garlic cloves minced
- 16 ounces sliced cremini mushrooms coarsely chopped
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped freshly thyme
- 2 cups low-sodium chicken stock
- 2 large eggs lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Begin by making sure your bread cubes are toasted! I like them being toasted over being stale. If you’re using fresh bread, cut it into cubes and heat your oven to 250 degrees F. Place the bread on the baking sheet (or two) and toast it until slightly golden and crunchy, about 1 hour.
- In a large pot (or your slow cooker, if it has the saute option), melt the butter over medium-low heat. Add the onions and garlic with a pinch of salt and pepper. Stir and cook for about 5 minutes, until the onions start to soften. Add in the mushrooms and stir. Cook for about 6 to 8 minutes, stirring often, as both the onions and mushrooms continue to soften and get juicy.
- Stir in the sage, rosemary and thyme. Toss in the bread crumbs and stir the mixture together. Remove the pot from the heat (or turn your slow cooker onto the low setting – if you’re using the slow cooker the whole time, wait a few extra minutes for it to cool down.).
- In a measuring cup or bowl, whisk together the chicken stock and the eggs. Whisk in the salt and the pepper. Pour it over the bread cube mixture while stirring to toss and coat. Cover the slow cooker and cook on low for 5 to 6 hours. Before serving, taste and season additionally if needed.
- Serve your stuffing with lots of gravy!
Ohhh and if you need an idea for leftovers… you can totally make these or mashed potatoes into WAFFLES. Yep yep yep.