Classic Slow-Cooker Stuffing

Classic Slow-Cooker Stuffing

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  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.


To make ahead: Toast bread (Step 1); store toasted bread cubes in an airtight container at room temperature for up to 3 days. The stuffing may be held, covered, on Warm for up to 2 hours.

Equipment: 5- to 6-quart slow cooker

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