Slow cooker (or oven) stuffing recipe with soft, crispy bread, toasted edges and a secret ingredient.
I LOVE stuffing. I feel like I could make a stuffing and mashed potato meal and be a very happy camper. Give me ALL the carbs. Ever since I discovered how to make stuffing in the slow cooker, I slyly make stuffing at the start of each week so that I can feed my stuffing addiction. Who Said The Stuffing Was Only For Thanksgiving? Not me!
The stuffing is not even difficult to do. It's one of the easiest side dishes - maybe even the easiest? The most urgent thing you will need to think about is whether you need to cut a loaf of bread or use store-bought bread cubes. I do both. When I'm in a rush, these store-bought bread cubes save my life, but for a more special stuffing, like Thanksgiving, I'm going to take a rustic bread, tear it up, and dry the cubes myself.
How to make bread cubes for stuffing
- Choose a loaf of bread. There are so many kinds of bread out there! I usually use rustic, sourdough, or French white bread.
- Cube the bread. Use a bread knife to slice the bread into slices 1/2 to 3/4 inch thick, lay them flat and cut them into 1/2 to 3/4 inch strips. Cut the strips into cubes.
- Toast the bread cubes. Spread the bread cubes in a single layer on a baking dish and bake in a low oven, until dry and crisp, stirring once or twice. Let cool completely. Boom! Homemade bread cubes.
- Premium: If you want your stuffing to have a more artisanal, rustic, and hipster look, rip your bread. Ripped irregular pieces look more homemade and the added texture and steep crevices grill better!
Once you have your bread cubes, you're pretty much done. This stuffing is stuffed (heehee) with classic flavors like celery, garlic, sage, and thyme, but I also added some umami boosting ingredients to take this stuffing on top: mixed mushrooms, shallots and a hint of soy sauce.
This slow cooker stuffing is a winner! It has the best mix of textures, crispy and toasty, soft and viscous. The edges where the stuffing is right against the side of the slow cooker are the best part: crispy and nicely caramelized.
How to make stuffing
- Toast the bread. Toast the bread in the oven so that it is crisp on the outside but not too dry on the inside. You want it to look like a crouton.
- Sauté the aromatics. You'll need to take out a saucepan for this step, but it's worth it as searing the mushrooms and shallots brings out a lot more flavor.
- Mix the stuffing. Get a giant bowl so you can mix everything evenly. Try to soak all the bread evenly.
- Cook it in the slow cooker. Generously butter the insert of the slow cooker then add everything, cover and cook over low heat for 3-4 hours. The sides will become gloriously crisp and the inside will be creamy and creamy.
For this stuffing you will need: 1 loaf of bread, butter, mushrooms, shallots, celery, garlic, herbs, eggs, chicken broth and just a touch of the secret ingredient: soy sauce!
- Bread - My favorite thing to do is get a sourdough or rustic bread from our neighborhood bakery and tear it into pieces of different sizes so that there is plenty of surface area and some steep pieces for all the flavor to savor. 'hangs on it.
- Mushrooms - The deep flavor of the mushrooms will add a huge touch of flavor to this stuffing. Try to get a mixture of mushrooms (cremini, portobello, button, maitake, shiitake, oyster, trumpet, king) and tear the more delicate ones so that they have textured surfaces. Most grocery stores sell mixed mushroom sets, so grab one.
- Shallots - The sweetness of shallots and their pretty purple color is perfect for filling to add a note of caramel sweetness to play on all the salty flavors.
- Herbs - I chose classic herbs like sage and thyme for that nostalgic stuffing feel, but you can mix in any fresh herbs you like.
- Eggs - Eggs are one of those controversial things in stuffing. If you grew up with eggs in your stuffing, you are probably an egg fan. If you like stuffing that is very loose and falls apart on the plate, you think the eggs in the stuffing are a travesty. I love the way the eggs lightly bind your stuffing and make it a pastry cream. We will just add an egg so that the stuffing is not too dense. Make sure to whisk the egg well so that it is completely incorporated into the broth.
- Soya sauce - It's the not-so-secret ingredient. The soy sauce adds an extra layer of salt and umami, binding everything together. Butter, mushrooms, and soy sauce are one of the most amazing flavor combinations in the world.
I don't have a slow cooker, can I still make this stuffing?
Of course! Just put everything in a lightly buttered pan and bake at 350 ° F covered with foil for 30-40 minutes, then remove the foil and crisp on top for 10 of more.
What slow cooker for this stuffing?
Since we are a small family of two, we have the pan, which holds 2.5 liters. If you are doing this in a larger slow cooker, use the handy “serve” scale and double the number of servings.
If you want to make this ahead of time, toast the bread cubes and sauté the mushrooms, shallots and garlic the night before. Keep the bread at room temperature, uncovered, and cover the aromatics in the refrigerator. The next day, combine all the ingredients and place them in the slow cooker!
What to serve with the stuffing
Stuffing all day, every day!
Slow cooker stuffing recipe with soft, crispy bread, toasted edges and a secret ingredient.
- 1/2 kg bread white or rustic sourdough bread, cut or torn into 1 inch cubes (about 5 cups)
- 2 tablespoon Butter
- 1 kg mushrooms mixed, sliced or torn
- 2-3 shallots cut in four
- 2 rods celery diced
- 2 cloves Garlic crushed
- 2 tablespoon sage finely chopped
- 1/2 tablespoon fresh thyme just leave
- 1 big egg lightly beaten
- 1.5 Chopped off chicken stock preferably low in sodium
- 1 tablespoon soya sauce preferably low in sodium
Heat oven to 225 ° F and arrange bread cubes in a single layer on a large rimmed baking sheet. Bake until dry and crisp, stirring occasionally, about 1 to 1.5 hours. Let cool completely.
In a large sauté pan, melt the butter over medium-high heat. Add the mushrooms and sear, without moving, until they are caramelized, turning if necessary. Add the shallots and cook until golden, then add the garlic and cook until tender. Remove the pot from the heat and stir in the celery, sage and thyme. Season with salt and pepper.
Add the bread cubes to a large bowl and toss with the cooked vegetables. Whisk the eggs with the chicken broth and soy sauce in a measuring cup or bowl, pour over the bread cubes and mix until evenly coated. Season generously with salt and pepper.
Generously butter a slow cooker and add the stuffing. Cook covered for 3-4 hours over low heat, until the stuffing starts to crisp around the edges. Enjoy hot!
Quantity per serving
Calories 185 Calories from Fat 50
% Daily Value *
Fat 5.6 g9%
Saturated fat 2.9g18%
Cholesterol 41 mg14%
Sodium 422 mg18%
Potassium 485 mg14%
Carbohydrates 26.3 g9%
Fiber 1.8 g8%
Protein 8.9 g18%
* Percent Daily Values are based on a 2000 calorie diet.
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