Slow Cooker Thanksgiving Dressing
Slow Cooker Thanksgiving Dressing is flavorful, perfectly seasoned and moist, can be prepped ahead and doesn’t take up any oven space!
Yield: 8 -10 servings
Ingredients
- 3 tablespoon unsalted butter, divided
- 1 cup diced onion
- 1 cup diced celery
- ¼ cup diced red bell pepper
- ¾ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 (12 oz.) package Pepperidge Farm dry stuffing
- 6 cups stale bread, coarsely crumbled or roughly chopped
- 2 large eggs, lightly beaten
- 2-3 cups turkey drippings or broth (see notes)
Instructions
- Spray the insert of the slow cooker with cooking spray or line with a liner.
- Melt 1 tablespoon of the butter in a large skillet. Add the onion, celery and red bell pepper and sauté for 4-5 minutes, until softened. Season with salt, thyme and pepper and set aside.
- In a large bowl, combine the stuffing and crumbled bread. Add the sautéed veggies and the eggs and stir to mix. Add the turkey drippings or broth, starting with 2 cups and adding more as needed to get the mixture moistened but not overly met.
- Transfer the dressing mixture to the slow cooker insert and smooth into a single layer. Dot the top of the casserole with the remaining 2 tablespoons of butter (cut or crumbled into smaller pieces).
- Cover and cook on high for 1 hour then switch the setting and cook on low for 4-5 more hours, until cooked through. (If using a digital thermometer, the internal temp should be 170 degrees F.)
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Notes
Broth: The recipe calls for turkey droppings or broth - or a combination of the two. I almost never have turkey drippings already on hand when I go to make this, so turkey broth is a good substitute. If you can’t find any of that, chicken broth will work as well.
Bread: An Italian loaf, whole wheat loaf or rosemary olive oil bread from your grocer’s bakery are all great choices here. No worries if your bread isn’t already stale when you go to make this. I have tips on that in the recipe post above.
Make ahead notes:
- Prepare the dressing as instructed, but use only 1 egg and 1 ½ cups of the turkey drippings or broth. Store, covered, in a large bowl or a large plastic container in the fridge for up to 2 days.
- Remove from the fridge and let sit at room temperature for at least 30 minutes.
- Add the remaining egg and up to 1 ½ cups of additional turkey drippings or broth to the dressing mixture. Stir well to get everything well combined.
- Transfer to the greased slow cooker insert, top with the remaining butter pieces and cook as directed.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 16g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 367mg | Fiber: 1g | Sugar: 3g
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