35 Delicious Crockpot Stuffing Turkey Recipe Ideas

Just imagine coming home to the incredible aroma of perfectly seasoned turkey and savory stuffing, all cooked to tender perfection in your crockpot. These 35 delicious recipes transform classic holiday comfort food into easy, stress-free meals that will have your family gathering around the table with anticipation. Get ready to discover your new favorite way to enjoy this timeless combination!

Classic Sage and Sausage Crockpot Stuffing

Beneath the crisp autumn air, there’s something profoundly comforting about filling the kitchen with the earthy scent of sage and browning sausage, a ritual that feels like wrapping the house in a warm embrace before the holiday chaos begins.

Ingredients

– 1 lb breakfast sausage (I like the mild kind for this—it lets the herbs shine)
– 8 cups cubed day-old bread (stale bread absorbs flavors so much better)
– 1 large yellow onion, finely diced (sweet onions caramelize beautifully)
– 3 celery stalks, chopped (the crisp texture is essential)
– 2 tbsp unsalted butter (for that rich, golden sauté)
– 2 cups chicken broth (homemade if you have it, but store-bought works fine)
– 2 large eggs, lightly beaten (room temp helps them incorporate smoothly)
– 2 tbsp fresh sage, minced (dried just doesn’t compare to the fragrant punch of fresh)
– 1 tsp black pepper (freshly ground adds a subtle warmth)
– 1/2 tsp salt (adjust if your broth is already salty)

Instructions

1. Heat a large skillet over medium heat and add the breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks for 8–10 minutes until no pink remains.
2. Transfer the cooked sausage to a 6-quart slow cooker, leaving about 1 tablespoon of drippings in the skillet.
3. Add 2 tablespoons of unsalted butter to the skillet and melt it over medium heat until it sizzles lightly.
4. Sauté the finely diced yellow onion and chopped celery in the butter for 6–8 minutes, stirring occasionally, until the onion turns translucent and the celery softens slightly.
5. Tip: Don’t rush the sauté—letting the onions and celery cook slowly builds a deeper flavor base for the stuffing.
6. Scrape the onion-celery mixture into the slow cooker with the sausage.
7. Add 8 cups of cubed day-old bread to the slow cooker, spreading it evenly over the sausage and vegetables.
8. In a medium bowl, whisk together 2 cups of chicken broth, 2 lightly beaten large eggs, 2 tablespoons of minced fresh sage, 1 teaspoon of black pepper, and 1/2 teaspoon of salt until fully combined.
9. Pour the broth mixture evenly over the bread in the slow cooker, using a spatula to gently fold everything together until the bread is moistened.
10. Tip: Avoid overmixing to keep some bread cubes intact for a varied texture in the final dish.
11. Cover the slow cooker and cook on low heat for 4 hours, or until the stuffing is set and the top is lightly golden.
12. Tip: For a crisper top, remove the lid during the last 30 minutes of cooking to let steam escape.
13. Turn off the slow cooker and let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Knowing this stuffing emerges with a tender, pillowy interior and a savory depth from the sage and sausage makes it worth the wait; I love scooping it into bowls and topping it with a fried egg for a cozy next-day breakfast, where the runny yolk mingles with the herb-infused crumbs.

Cranberry and Walnut Slow-Cooked Turkey Stuffing

Oh, the way the scent of this stuffing fills the kitchen—it’s like a quiet promise of comfort, something that simmers slowly and settles deep into the soul, a gentle reminder of gatherings past and those yet to come.

Ingredients

– 1 loaf of day-old sourdough bread, cubed (I love how its tang balances the sweetness)
– 1 cup dried cranberries, plumped in warm water for 10 minutes (they burst with juiciness this way)
– 1 cup chopped walnuts, toasted lightly for extra crunch
– 1 large yellow onion, diced small (I always let the knife do the slow, rhythmic work)
– 3 celery stalks, finely chopped
– 4 tablespoons unsalted butter (my go-to for that rich, mellow base)
– 2 cups chicken broth, warmed (homemade if you have it, but store-bought works too)
– 2 large eggs, lightly beaten (I prefer room temperature—they blend more smoothly)
– 1 tablespoon fresh sage, minced (rubbed between my palms to release its earthy scent)
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper, freshly ground
– 1/2 teaspoon salt (I use sea salt for its gentle bite)

Instructions

1. Preheat your slow cooker to the Low setting (around 200°F) to warm it gently.
2. Melt the unsalted butter in a large skillet over medium heat until it foams slightly, about 2 minutes.
3. Add the diced yellow onion and finely chopped celery to the skillet, stirring to coat them in the butter.
4. Sauté the vegetables for 8–10 minutes, until the onion turns translucent and the celery softens, stirring occasionally to prevent browning.
5. Transfer the cooked onion and celery mixture to the preheated slow cooker, spreading it evenly across the bottom.
6. In a large mixing bowl, combine the cubed sourdough bread, plumped dried cranberries, toasted chopped walnuts, minced fresh sage, dried thyme, black pepper, and salt, tossing gently with your hands to distribute the ingredients evenly.
7. Pour the warmed chicken broth over the bread mixture in the bowl, stirring slowly until the liquid is absorbed and the bread feels moist but not soggy.
8. Add the lightly beaten eggs to the bowl, folding them in carefully to coat every piece without breaking the bread cubes.
9. Tip the entire mixture into the slow cooker, spreading it into an even layer and pressing down lightly with the back of a spoon.
10. Cover the slow cooker with its lid and cook on Low for 4 hours, until the top is golden and a knife inserted into the center comes out clean, with no liquid pooling.
11. Let the stuffing rest, uncovered, for 15 minutes before serving to allow the flavors to meld and the texture to firm up slightly. You’ll find the cranberries add little bursts of tartness, while the walnuts lend a toasty depth that makes each bite feel like a cozy embrace. Try serving it alongside roasted vegetables or as a bed for grilled chicken—it holds its shape beautifully, making even leftovers something to savor.

Herbed Cornbread Crockpot Stuffing

Evenings like this, when the air turns crisp and golden leaves dance outside my window, I find myself drawn to the slow, comforting rhythm of crockpot cooking. There’s something deeply soothing about filling the house with the earthy scent of herbs and cornbread, a gentle reminder that simple pleasures often taste the sweetest.

Ingredients

– 6 cups cubed day-old cornbread (I like using the slightly stale pieces from yesterday’s batch—they absorb the broth beautifully)
– 1 large yellow onion, diced (the sweet variety always mellows so nicely during slow cooking)
– 3 celery stalks, chopped (I save the leafy tops for garnish)
– 4 tablespoons unsalted butter (melted—it coats everything in such a lovely richness)
– 2 large eggs, lightly beaten (room temperature helps them incorporate smoothly)
– 2 cups chicken broth (homemade if you have it, but good quality store-bought works wonderfully)
– 1 tablespoon fresh sage, finely chopped (rubbing the leaves between your palms releases their fragrant oils)
– 1 teaspoon fresh thyme leaves (I strip them right from the stem—so much more aromatic than dried)
– 1/2 teaspoon black pepper, freshly ground (I adjust this depending on my mood)
– 1/2 teaspoon salt (I prefer sea salt for its clean flavor)

Instructions

1. Place the cubed cornbread in a large mixing bowl, breaking any larger pieces with your fingers until they’re roughly 1-inch cubes.
2. Melt the unsalted butter in a skillet over medium heat until it bubbles gently and turns fragrant, about 2-3 minutes.
3. Add the diced yellow onion and chopped celery to the skillet, stirring frequently until the onion becomes translucent and the celery softens slightly, approximately 5-7 minutes.
4. Pour the vegetable mixture over the cornbread cubes in the bowl, using a spatula to scrape every bit of butter from the skillet.
5. Sprinkle the finely chopped fresh sage, fresh thyme leaves, freshly ground black pepper, and salt evenly over the cornbread mixture.
6. In a separate small bowl, lightly beat the room temperature eggs until no streaks of white remain, about 30 seconds of whisking.
7. Slowly pour the chicken broth into the beaten eggs while whisking continuously to prevent curdling.
8. Pour the egg and broth mixture over the cornbread, folding gently with a large spoon until all ingredients are moistened and evenly distributed.
9. Transfer the mixture to a 4-quart crockpot, spreading it into an even layer without pressing down too firmly.
10. Cover the crockpot and cook on low heat for 3-4 hours until the stuffing is set in the center and the edges are lightly golden.
11. Uncover the crockpot and let the stuffing rest for 15 minutes before serving to allow the flavors to settle.
Sometimes I serve this straight from the crockpot, watching steam rise like gentle breath from each spoonful. The cornbread softens into pillowy clouds while maintaining just enough structure, with the herbs weaving through every bite like autumn whispers. For a lovely variation, try topping individual servings with sautéed mushrooms or crumbling crispy bacon over the top right before serving.

Apple and Pecan Crockpot Stuffing

Nestled in the quiet hum of the kitchen, this slow-cooked stuffing feels like a warm embrace on crisp autumn afternoons, with apples and pecans mingling in the crockpot like old friends catching up.

Ingredients

– 1 loaf day-old French bread, cubed (I love how it soaks up flavors without turning mushy)
– 2 large Granny Smith apples, peeled and diced (their tartness balances the sweetness beautifully)
– 1 cup chopped pecans, toasted (toasting them first brings out their earthy richness)
– 1 large yellow onion, finely chopped (I let the knife do the slow, rhythmic work here)
– 3 celery stalks, sliced thin (for that gentle crunch)
– ½ cup unsalted butter, melted (I always use unsalted to control the seasoning)
– 2 cups chicken broth, warmed (homemade if you have it, but store-bought works too)
– 2 large eggs, lightly beaten (room temperature helps them blend smoothly)
– 1 tbsp fresh sage, minced (rubbing the leaves releases their fragrant oils)
– 1 tsp dried thyme
– ½ tsp black pepper, freshly ground

Instructions

1. Spread the cubed French bread in a single layer on a baking sheet and bake at 300°F for 15 minutes until lightly toasted and dry to the touch.
2. While the bread toasts, melt the unsalted butter in a small saucepan over low heat until fully liquid and fragrant, about 3–4 minutes.
3. In a large mixing bowl, combine the toasted bread cubes, diced Granny Smith apples, chopped pecans, finely chopped yellow onion, and thinly sliced celery stalks.
4. Pour the melted butter evenly over the bread and vegetable mixture, using a spatula to gently fold until everything is lightly coated.
5. In a separate medium bowl, whisk together the warmed chicken broth, lightly beaten eggs, minced fresh sage, dried thyme, and freshly ground black pepper until fully incorporated.
6. Slowly pour the broth mixture over the bread mixture, folding carefully to avoid breaking the bread cubes, until all liquid is absorbed.
7. Transfer the combined stuffing to a greased 6-quart crockpot, spreading it evenly without packing it down too tightly.
8. Cover the crockpot and cook on low heat for 4 hours, resisting the urge to lift the lid—this keeps the steam trapped for even cooking.
9. After 4 hours, remove the lid and fluff the stuffing with a fork to check that the bread is tender and the liquid is fully absorbed, with no sogginess at the bottom.
10. Let the stuffing rest uncovered for 10 minutes before serving to allow the textures to settle. Golden and fragrant, this stuffing cradles soft apples and crunchy pecans in a savory embrace, perfect alongside roast chicken or spooned over a bowl of creamy mashed potatoes for a cozy supper.

Mushroom and Leek Turkey Stuffing in the Crockpot

Evenings like this make me want to slow everything down, to let the kitchen fill with the kind of warmth that seeps into the walls. There’s something quietly comforting about preparing a meal that practically cooks itself, filling the house with the earthy, savory scent of mushrooms and leeks mingling with herbs. It feels less like cooking and more like tending to something gentle, something that asks for patience rather than precision.

Ingredients

• 1 loaf of day-old sourdough bread, cubed (I find the slight tang balances the richness so well)
• 8 ounces cremini mushrooms, sliced (their deep, woodsy flavor is my favorite here)
• 2 large leeks, white and light green parts only, thoroughly rinsed and chopped (they always hide a bit of grit, so I take my time)
• 1/2 cup unsalted butter, melted (I prefer to use unsalted to control the seasoning myself)
• 2 large eggs, lightly beaten (letting them sit out for 20 minutes helps them blend smoothly)
• 1 1/2 cups turkey or chicken broth, warmed (homemade broth makes all the difference, but store-bought works too)
• 1/4 cup fresh parsley, finely chopped (I love the bright, fresh note it adds at the end)
• 1 tablespoon fresh sage, minced (rubbing the leaves between my fingers releases their fragrance)
• 1 teaspoon fresh thyme leaves (stripping them from the stems is a small, mindful task)
• 1/2 teaspoon kosher salt (I start with this and adjust later)
• 1/4 teaspoon freshly ground black pepper (freshly cracked gives a warmer, more aromatic bite)

Instructions

1. Spread the cubed sourdough bread in a single layer on a baking sheet and bake at 300°F for 15 minutes, or until dry to the touch but not browned, to ensure it absorbs the broth without becoming soggy.
2. Heat a large skillet over medium heat and melt 2 tablespoons of the butter, then add the sliced cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown, which deepens their flavor.
3. Add the chopped leeks to the skillet with the mushrooms and cook for another 5 minutes, until the leeks are softened and fragrant, being careful not to let them brown.
4. In a large mixing bowl, combine the dried bread cubes, cooked mushroom-leek mixture, remaining melted butter, beaten eggs, warmed broth, parsley, sage, thyme, salt, and pepper, and gently fold everything together until the bread is evenly moistened.
5. Lightly grease the inside of a 4- to 6-quart slow cooker with butter or non-stick spray to prevent sticking, then transfer the stuffing mixture into the slow cooker and spread it evenly.
6. Cover the slow cooker and cook on low heat for 4 hours, resisting the urge to peek often, as lifting the lid releases steam and can extend the cooking time.
7. After 4 hours, remove the lid and check that the stuffing is heated through to 165°F in the center using an instant-read thermometer, and the top is lightly crisped.
8. Let the stuffing rest uncovered for 10 minutes before serving to allow the flavors to settle and make it easier to scoop. Use a slow cooker liner for effortless cleanup, saving you time later.

Underneath that lightly crisped top, the stuffing is wonderfully moist and tender, with the earthy mushrooms and sweet leeks weaving through every bite. The herbs whisper rather than shout, making it a cozy companion to roast turkey or even served alongside a simple pan-seared chicken. Leftovers, if there are any, reheat beautifully the next day, perhaps with a fried egg on top for a humble, satisfying breakfast.

Savory Bacon and Herb Crockpot Stuffing

There’s something quietly comforting about filling the house with the scent of herbs and slow-cooked bread on a crisp autumn afternoon. This savory bacon and herb crockpot stuffing feels like a warm embrace, with each ingredient melding together over hours until it’s perfectly tender and rich. I love how it fills the kitchen with nostalgia, reminding me of family gatherings where everyone lingered a little longer at the table.

Ingredients

– 1 lb thick-cut bacon, chopped (I find it crisps up better when cut cold)
– 1 large yellow onion, finely diced
– 3 celery stalks, sliced thin (the crunch adds such nice texture)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 8 cups day-old French bread cubes (I always save ends from loaves for this)
– 2 cups chicken broth, warmed (homemade if you have it, but store-bought works too)
– 2 large eggs, lightly beaten (room temp helps them blend smoothly)
– 1/4 cup unsalted butter, melted (I use salted if that’s all I have on hand)
– 2 tbsp fresh sage, chopped (dried can sub, but fresh is so aromatic)
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground

Instructions

1. Heat a large skillet over medium heat and cook the chopped bacon for 8–10 minutes, stirring occasionally, until crisp and browned.
2. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
3. Add the diced onion and sliced celery to the skillet and sauté for 6–8 minutes, until the onion is translucent and the celery is tender.
4. Stir in the minced garlic and cook for 1 minute, just until fragrant, then remove the skillet from the heat.
5. In a large mixing bowl, combine the French bread cubes, cooked bacon, and the onion-celery mixture.
6. In a separate medium bowl, whisk together the warmed chicken broth, beaten eggs, melted butter, chopped sage, thyme leaves, kosher salt, and black pepper until fully incorporated.
7. Pour the liquid mixture over the bread mixture and gently toss with a large spoon until all the bread is evenly moistened.
8. Lightly grease the inside of a 6-quart slow cooker with butter or non-stick spray.
9. Transfer the stuffing mixture to the slow cooker and spread it into an even layer.
10. Cover and cook on low heat for 4 hours, or until the stuffing is heated through and the top is lightly golden.
11. Let the stuffing rest uncovered for 10 minutes before serving to allow the flavors to settle.

Notably, the finished stuffing is wonderfully moist with a tender, pillowy texture from the slow cooking, while the bacon adds a smoky richness that pairs beautifully with the earthy herbs. Serve it alongside roasted turkey or as a cozy main dish with a drizzle of gravy, and watch how it brings everyone back for seconds.

Vegetarian-Friendly Crockpot Stuffing with Mushrooms

When the autumn air turns crisp and the leaves begin their slow descent, I find myself drawn to the kitchen, craving the comforting aromas that fill the house for hours. This vegetarian-friendly crockpot stuffing with mushrooms has become my quiet ritual, a gentle simmer that transforms simple ingredients into something deeply nourishing.

Ingredients

• 1 loaf day-old sourdough bread, cubed (I save ends from the week—they add wonderful texture)
• 8 ounces cremini mushrooms, sliced (their earthy flavor becomes so rich when slow-cooked)
• 1 large yellow onion, diced (I like the sweetness it develops over time)
• 3 celery stalks, chopped (the crispness softens beautifully)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 tablespoons unsalted butter (I always use unsalted to control seasoning)
• 2 cups vegetable broth (homemade if you have it, but store-bought works fine)
• 2 large eggs, lightly beaten (room temperature helps them incorporate smoothly)
• 1 teaspoon dried sage (rubbed between my palms to release its fragrance)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon salt (I add this gradually, tasting as I go)

Instructions

1. Spread cubed sourdough bread in a single layer on a baking sheet and bake at 300°F for 15 minutes until lightly toasted and dry to the touch.
2. Melt butter in a large skillet over medium heat until it foams and bubbles slightly, about 2 minutes.
3. Add diced onion and chopped celery to the skillet, cooking for 8-10 minutes until onions turn translucent and celery softens.
4. Stir in sliced mushrooms and cook for 6-8 minutes until they release their liquid and become tender.
5. Add minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. Transfer vegetable mixture to a 6-quart slow cooker, spreading it evenly across the bottom.
7. Layer toasted bread cubes over the vegetable mixture in the slow cooker.
8. In a medium bowl, whisk together vegetable broth, beaten eggs, dried sage, dried thyme, black pepper, and salt until fully combined.
9. Pour broth mixture evenly over the bread cubes in the slow cooker, pressing down gently with a spatula to ensure all bread absorbs liquid.
10. Cover and cook on LOW heat for 4 hours until the top is golden and the edges are slightly crisp.
11. Remove the lid and let the stuffing rest for 15 minutes before serving to allow the texture to set properly.

Resting transforms the stuffing into a cohesive dish where the bread maintains a delicate structure while soaking up all the savory flavors. The mushrooms become almost meaty in their richness, and the herbs perfume every bite with autumn warmth. I love serving scoops of this alongside roasted vegetables or even as a bed for poached eggs the next morning.

Crockpot Stuffing with Fennel and Italian Sausage

Unfolding the soft aromas of fennel and sage through the quiet hum of the crockpot feels like a gentle promise of comfort, the kind that settles deep into a slow afternoon. I love how this stuffing becomes its own little world in the pot, with the Italian sausage lending its savory warmth and the bread cubes soaking up every bit of flavor. It’s a dish that asks for patience but gives back so much tenderness.

Ingredients

• 1 lb sweet Italian sausage, casings removed—I like to pinch it into small, rustic chunks for better browning.
• 1 large fennel bulb, cored and finely chopped; don’t skip the fronds, they add a lovely herbal note.
• 1 yellow onion, diced—sweet varieties work beautifully here.
• 2 celery stalks, sliced thin for a subtle crunch.
• 3 cloves garlic, minced; fresh is key for that bright, aromatic punch.
• 8 cups day-old rustic bread, cubed into 1-inch pieces—stale bread soaks up the broth without turning mushy.
• 2 large eggs, lightly beaten; I take them out of the fridge early to blend smoothly.
• 2 cups chicken broth, low-sodium so you can control the seasoning.
• 4 tbsp unsalted butter, melted—it adds a rich, golden finish.
• 1 tbsp fresh sage, chopped; dried can work, but fresh makes all the difference.
• 1 tsp fennel seeds, lightly crushed to release their licorice-like essence.
• 1/2 tsp black pepper, freshly ground for a sharper bite.

Instructions

1. Heat a large skillet over medium-high heat and cook the sausage, breaking it into small pieces with a wooden spoon, for 8–10 minutes until browned and no longer pink.
2. Transfer the cooked sausage to a 6-quart slow cooker, leaving about 1 tablespoon of drippings in the skillet.
3. Add the chopped fennel, onion, and celery to the skillet and sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Tip: Sautéing the veggies first deepens their flavor and prevents sogginess in the final dish.
6. Scrape the vegetable mixture into the slow cooker with the sausage.
7. Add the bread cubes, sage, fennel seeds, and black pepper to the slow cooker, and toss gently to combine.
8. In a medium bowl, whisk together the eggs, chicken broth, and melted butter until fully incorporated.
9. Pour the wet mixture evenly over the bread and sausage in the slow cooker, and fold gently to coat everything without crushing the bread.
10. Tip: Let the mixture sit for 10 minutes before cooking to allow the bread to absorb the liquid evenly.
11. Cover and cook on low heat for 4 hours, or until the top is golden and the edges are crisp.
12. Tip: Avoid lifting the lid during cooking to maintain steady heat and ensure even texture.
13. After cooking, let the stuffing rest uncovered for 15 minutes to firm up slightly before serving.

Out of the crockpot comes a stuffing that’s wonderfully moist inside with a lightly crisped top, each bite layered with the sweet anise notes of fennel and the hearty richness of sausage. I love scooping it into shallow bowls alongside a simple green salad, or packing any leftovers into sandwiches the next day—it holds its shape beautifully and feels like a secret treat.

Gluten-Free Crockpot Stuffing with Turkey

Falling leaves outside my window always stir that deep craving for Thanksgiving flavors, even in early October. This gluten-free crockpot stuffing with turkey has become my quiet kitchen companion on these reflective afternoons. There’s something profoundly comforting about letting ingredients slowly transform while I putter around the house.

Ingredients

– 1 lb ground turkey (I like the 93% lean variety for better moisture)
– 8 cups gluten-free bread cubes (stale works beautifully here)
– 2 cups chopped celery (the inner stalks with leaves add lovely flavor)
– 1½ cups diced yellow onion (sweet varieties caramelize so nicely)
– ¾ cup unsalted butter (melted, and I always use the good European-style)
– 2 large eggs (room temperature helps them incorporate smoothly)
– 1½ cups chicken broth (homemade if I have it, but good quality store-bought works)
– 1 tbsp dried sage (rubbed between my palms to release the oils)
– 2 tsp dried thyme (from my little kitchen garden when possible)
– 1½ tsp salt (I prefer fine sea salt for even distribution)
– ½ tsp black pepper (freshly ground makes all the difference)

Instructions

1. Place your 6-quart slow cooker insert on the counter and lightly grease the interior with butter or cooking spray.
2. Brown 1 lb ground turkey in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Transfer the cooked turkey to the slow cooker, spreading it evenly across the bottom.
4. Layer 8 cups gluten-free bread cubes over the turkey in the slow cooker.
5. In the same skillet, sauté 2 cups chopped celery and 1½ cups diced yellow onion in 2 tablespoons of the melted butter over medium heat for 6-7 minutes until softened but not browned.
6. Spread the celery and onion mixture evenly over the bread cubes in the slow cooker.
7. In a medium bowl, whisk 2 large eggs until frothy and pale yellow, about 1 minute.
8. Slowly pour 1½ cups chicken broth into the eggs while continuously whisking to temper them.
9. Whisk in the remaining melted butter, 1 tbsp dried sage, 2 tsp dried thyme, 1½ tsp salt, and ½ tsp black pepper until fully combined.
10. Pour the egg and broth mixture evenly over the contents in the slow cooker.
11. Gently press down on the stuffing with the back of a spoon to ensure the liquid saturates all ingredients.
12. Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the top is golden and the center reaches 165°F on an instant-read thermometer.
13. Let the stuffing rest uncovered for 15 minutes before serving to allow the texture to set properly. Our slow-cooked stuffing emerges with a beautifully crisp golden crust giving way to a moist, tender interior where the savory turkey and aromatic herbs have mingled completely. Occasionally I’ll serve it alongside roasted Brussels sprouts or spoon it over mashed cauliflower for a comforting weeknight meal that feels like a holiday hug.

Cheesy Crockpot Stuffing with Spinach

Beneath the soft hum of the crockpot, there’s a quiet comfort in watching simple ingredients transform into something deeply nourishing, a gentle reminder that the best meals often require nothing more than patience and care. This cheesy spinach stuffing feels like a warm embrace on a crisp autumn day, each ingredient chosen not just for flavor but for the memories it holds. It’s the kind of dish that fills the kitchen with a savory aroma, inviting you to slow down and savor the moment.

Ingredients

– 1 loaf (about 12 oz) of day-old sourdough bread, cubed—I find it holds its texture beautifully against the moisture.
– 2 cups fresh spinach, roughly chopped; I love using the vibrant, dark green leaves for a pop of color.
– 1 cup shredded sharp cheddar cheese, because its bold flavor cuts through the richness so well.
– 1/2 cup unsalted butter, melted—I always opt for unsalted to control the seasoning myself.
– 1/2 cup finely chopped yellow onion, which caramelizes so sweetly in the slow cooker.
– 2 large eggs, lightly beaten; I let them sit out for 10 minutes to take the chill off for even mixing.
– 1 1/2 cups whole milk, warmed slightly to help everything blend smoothly.
– 1 tsp dried thyme, crushed between my fingers to release its earthy fragrance.
– 1/2 tsp garlic powder, my secret for a subtle, savory depth without overpowering.
– 1/2 tsp black pepper, freshly ground for that gentle kick.
– 1 tsp fine sea salt, adjusted to taste but starting here for balance.

Instructions

1. Place the cubed sourdough bread into a large mixing bowl, ensuring the pieces are roughly 1-inch for even absorption.
2. In a separate bowl, whisk together the lightly beaten eggs, warmed whole milk, melted unsalted butter, dried thyme, garlic powder, black pepper, and fine sea salt until fully combined.
3. Pour the egg and milk mixture over the cubed bread, using a spatula to gently fold until every piece is evenly coated—let it sit for 10 minutes to allow the bread to soak up the liquid.
4. Add the finely chopped yellow onion and roughly chopped fresh spinach to the bowl, folding them in until distributed evenly without overmixing.
5. Gently stir in the shredded sharp cheddar cheese, reserving a small handful for topping later to create a golden crust.
6. Lightly grease the inside of a 4- to 6-quart crockpot with a bit of butter or non-stick spray to prevent sticking.
7. Transfer the stuffing mixture to the prepared crockpot, spreading it into an even layer with the spatula.
8. Sprinkle the reserved cheddar cheese evenly over the top of the stuffing for a cheesy finish.
9. Cover the crockpot with its lid and cook on low heat for 3 to 4 hours, or until the edges are golden and the center is set—avoid peeking too often to maintain steady temperature.
10. Check for doneness by inserting a knife into the center; it should come out clean, with no liquid residue, indicating the eggs are fully cooked.
11. Turn off the crockpot and let the stuffing rest, uncovered, for 15 minutes to firm up slightly before serving. How the creamy cheese melts into every tender bite, with the spinach adding a subtle earthiness, makes this stuffing a star on its own or paired with roasted vegetables. For a cozy twist, I love scooping it into hollowed-out acorn squash halves, letting the sweet squash complement the savory richness.

Buttery Herb and Onion Crockpot Stuffing

Looking out my kitchen window at the golden October light, I find myself craving the kind of comfort that only comes from slow-cooked dishes filling the house with warmth. This buttery herb and onion stuffing has become my autumn ritual, the kind of recipe that asks for patience but rewards you with layers of flavor that deepen over hours. There’s something almost meditative about preparing it, knowing each ingredient will meld into something greater than the sum of its parts.

Ingredients

– 1 loaf day-old French bread, torn into 1-inch pieces (I always save the crusty ends from earlier in the week for this)
– 1 large yellow onion, diced (the sweet variety makes all the difference here)
– 3 celery stalks with leaves, chopped (those tender inner stalks are perfect)
– 8 tablespoons unsalted butter, divided (I find European-style butter gives it that rich depth)
– 2 cups chicken broth, warmed (homemade if you have it, but good quality store-bought works beautifully)
– 2 large eggs, lightly beaten (room temperature helps them incorporate smoothly)
– 1/4 cup fresh parsley, finely chopped (I always add the stems to the broth for extra flavor)
– 1 tablespoon fresh sage leaves, minced (rubbing them between your palms releases their oils)
– 1 teaspoon fresh thyme leaves (those tiny leaves hold so much fragrance)
– 1/2 teaspoon black pepper, freshly ground
– 1/2 teaspoon kosher salt (I prefer the flaky kind for better distribution)

Instructions

1. Spread the torn bread pieces in a single layer on two baking sheets.
2. Bake the bread at 300°F for 15 minutes until lightly toasted and dry to the touch.
3. Melt 6 tablespoons of butter in a large skillet over medium heat until it begins to foam.
4. Add the diced onion and chopped celery to the skillet, stirring to coat with butter.
5. Cook the vegetables for 8-10 minutes until the onion becomes translucent and the celery softens slightly.
6. Transfer the toasted bread to a large mixing bowl, breaking any larger pieces with your hands.
7. Pour the warm vegetable mixture over the bread, including all the butter from the skillet.
8. Add the chopped parsley, minced sage, thyme leaves, salt, and pepper to the bowl.
9. Gently toss everything together until the herbs are evenly distributed throughout.
10. Whisk the beaten eggs into the warmed chicken broth until fully combined.
11. Slowly pour the broth mixture over the bread while stirring with a wooden spoon.
12. Continue mixing until all the bread pieces are moistened but not soggy.
13. Grease the inside of your crockpot with the remaining 2 tablespoons of butter.
14. Transfer the stuffing mixture to the crockpot, spreading it evenly without packing it down.
15. Cover the crockpot and cook on low heat for 4 hours until the top is golden and the edges are crisp.
16. Remove the lid during the last 30 minutes of cooking to allow the top to develop a slight crust.

Coming out of the crockpot, this stuffing has the most wonderful contrast of textures—the top forms a delicate crust while the interior stays remarkably moist and tender. The buttery onions melt into every bite, carrying the earthy sage and bright parsley through each fluffy bread pocket. I love serving it alongside roasted chicken, but it’s equally wonderful the next day, reheated and topped with a sunny-side-up egg for the most comforting breakfast imaginable.

Chunky Veggie Crockpot Stuffing for Turkey

There’s something deeply comforting about the way vegetables soften and meld together in the slow cooker, creating a stuffing that feels both rustic and refined. This chunky veggie version has become my go-to for holiday meals, where it patiently waits while the turkey rests, filling the kitchen with an aroma that promises warmth and togetherness.

Ingredients

– 8 cups day-old sourdough bread cubes (I love the slight tang it adds)
– 2 cups chopped celery, about 4 stalks (the crispness holds up beautifully)
– 1½ cups diced yellow onion, roughly chopped (sweet varieties work wonderfully here)
– 1 cup unsalted butter, melted (I always use the good European-style butter)
– ¾ cup vegetable broth (homemade if you have it, but store-bought works fine)
– 2 large eggs, lightly beaten (room temperature helps them incorporate smoothly)
– 2 tbsp fresh sage, finely chopped (the fragrance is worth the extra minute of chopping)
– 1 tbsp fresh thyme leaves (rubbed between fingers to release their oils)
– 1 tsp kosher salt (I prefer the larger crystals for better distribution)
– ½ tsp freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Spread the day-old sourdough bread cubes evenly across a large baking sheet.
2. Toast the bread cubes in a 300°F oven for 15 minutes, until they feel dry but haven’t taken on color.
3. Transfer the toasted bread cubes to your 6-quart slow cooker insert.
4. Melt the unsalted butter in a small saucepan over medium-low heat, watching carefully to prevent browning.
5. Pour the melted butter evenly over the bread cubes in the slow cooker.
6. Add the chopped celery and diced yellow onion directly onto the buttered bread.
7. Sprinkle the fresh sage, thyme leaves, kosher salt, and black pepper over the vegetable mixture.
8. Gently toss everything together with clean hands until all bread cubes are coated.
9. Whisk the room temperature eggs with vegetable broth in a separate bowl until fully combined.
10. Pour the egg-broth mixture evenly over the bread and vegetable mixture.
11. Fold everything together gently with a spatula, being careful not to crush the bread cubes.
12. Cover the slow cooker and cook on LOW heat for 4 hours.
13. After 3 hours, remove the lid and gently fluff the stuffing with a fork to redistribute moisture.
14. Continue cooking uncovered for the final hour to allow the top to develop a slight crust.
15. Check for doneness by inserting a knife into the center—it should come out clean with no liquid pooling.
What makes this stuffing special is how the vegetables retain just enough bite against the pillowy bread, while the herbs infuse every morsel with earthy warmth. I sometimes serve it alongside roasted chicken on weeknights, or pack leftovers into bell peppers for a clever next-day lunch—each variation feels like discovering the recipe anew.

Apricot and Almond Crockpot Stuffing

A quiet autumn afternoon finds me drawn to the kitchen, where the gentle hum of the crockpot promises something warm and comforting to fill the house with its subtle perfume. There’s something deeply satisfying about letting ingredients mingle slowly, transforming into a dish that feels both nourishing and nostalgic. This apricot and almond stuffing has become my go-to when I want something that feels special yet requires little fuss.

Ingredients

– 1 loaf day-old French bread, torn into 1-inch pieces (I find stale bread absorbs flavors better without getting mushy)
– 1 cup dried apricots, chopped (the Turkish variety has such lovely sweetness)
– 1/2 cup sliced almonds (toasting them first makes all the difference)
– 1 large yellow onion, diced (I like the milder flavor compared to white onions)
– 2 celery stalks, finely chopped (the inner pale stalks are my preference for tenderness)
– 4 tablespoons unsalted butter (I always use unsalted to control the seasoning)
– 2 cups chicken broth (homemade if you have it, but good quality store-bought works beautifully)
– 2 large eggs, lightly beaten (I take them out about 30 minutes before using)
– 1 teaspoon dried sage (rubbing it between your palms before adding releases more flavor)
– 1/2 teaspoon black pepper, freshly ground
– 1/2 teaspoon salt

Instructions

1. Spread the torn French bread pieces in a single layer on a baking sheet and let them sit uncovered overnight to stale.
2. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until they turn golden brown and fragrant.
3. Melt the unsalted butter in a large skillet over medium heat until it bubbles gently.
4. Add the diced yellow onion and chopped celery to the skillet and cook for 8-10 minutes, stirring occasionally, until the vegetables become soft and translucent.
5. Transfer the vegetable mixture to a 6-quart slow cooker.
6. Add the stale bread pieces, toasted almonds, and chopped dried apricots to the slow cooker.
7. Sprinkle the dried sage, salt, and freshly ground black pepper over the bread mixture.
8. Pour the chicken broth evenly over everything in the slow cooker.
9. Drizzle the lightly beaten eggs over the mixture.
10. Gently fold all ingredients together with a large spoon until everything is evenly moistened and combined.
11. Cover the slow cooker and cook on LOW heat for 4 hours.
12. Remove the lid and fluff the stuffing with a fork before serving.

Luxuriously moist with pockets of sweet apricot that burst against the savory backdrop of herbs and vegetables, this stuffing feels like autumn comfort in every bite. The almonds provide just enough crunch to contrast the soft bread, making it wonderful alongside roasted chicken or turkey, though I’ve been known to enjoy a generous bowlful on its own with a simple green salad.

Garlic and Parmesan Turkey Stuffing in the Crockpot

Autumn evenings find me craving the kind of warmth that fills not just the kitchen but the whole house, the sort that comes from slow-cooked comfort. This garlic and parmesan turkey stuffing, simmered gently in the crockpot, is exactly that—a humble, savory embrace that makes any meal feel like a quiet celebration. It’s the dish I turn to when I want something deeply flavorful without much fuss, letting the crockpot do the work while I simply breathe in the aroma.

Ingredients

• 1 loaf of day-old French bread, torn into 1-inch pieces (stale bread soaks up the broth beautifully)
• 1 cup unsalted butter, melted (I always use unsalted to control the seasoning myself)
• 1 large yellow onion, finely chopped (sweet onions work nicely here for a mellow base)
• 4 celery stalks, diced (I like the crisp texture they add)
• 6 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups turkey or chicken broth, low-sodium (homemade broth is my preference, but store-bought works too)
• 2 large eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1 cup grated Parmesan cheese (I use freshly grated for the best melt)
• 2 tbsp fresh parsley, chopped (fresh herbs brighten the whole dish)
• 1 tsp dried sage (rubbed between my fingers to release its fragrance)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Place the torn bread pieces into a large mixing bowl.
2. Pour the melted butter over the bread, and toss gently with your hands until every piece is lightly coated.
3. Add the chopped onion, diced celery, and minced garlic to the bowl, and mix evenly with the bread. Tip: Let the vegetables mingle with the buttered bread—this helps them soften and meld during cooking.
4. In a separate medium bowl, whisk together the broth, beaten eggs, grated Parmesan, chopped parsley, dried sage, and black pepper until fully combined.
5. Pour the liquid mixture over the bread and vegetable blend, and fold gently with a spatula until everything is moistened and evenly distributed.
6. Transfer the mixture to a 6-quart crockpot, spreading it into an even layer without packing it down. Tip: Avoid pressing the stuffing—this keeps it light and allows steam to circulate.
7. Cover the crockpot with its lid, and cook on Low heat for 4 hours. Tip: Resist the urge to peek often; keeping the lid on ensures even cooking and prevents moisture loss.
8. After 4 hours, check that the stuffing is hot throughout (internal temperature should reach 165°F) and the top is golden with crispy edges.
9. Turn off the crockpot, and let the stuffing rest, uncovered, for 10 minutes before serving.

You’ll find the texture wonderfully tender with a slight crispness at the edges, each bite rich with the savory depth of garlic and nutty Parmesan. I love scooping it straight from the crockpot into shallow bowls, maybe with a drizzle of pan juices from a roast turkey, or simply enjoying it as a cozy standalone supper with a side of steamed greens.

Four-Ingredient Simple Crockpot Stuffing

Just thinking about how the simplest things often bring the most comfort, especially as the air turns crisp and golden leaves begin to fall. This stuffing requires so little effort yet fills the kitchen with that nostalgic, savory aroma that feels like a warm hug. It’s the kind of dish that quietly simmers while you go about your day, ready to welcome you home.

Ingredients

– 1 (14-ounce) bag of seasoned cubed stuffing mix—I always grab the one with sage and thyme for that classic holiday feel.
– 2 cups (one 14.5-ounce can) chicken broth, preferably low-sodium so you can control the saltiness.
– 1/2 cup (1 stick) unsalted butter, cut into slices—I find room temp butter melts more evenly into the bread.
– 1 large yellow onion, finely diced—I love the sweet, caramelized notes it adds after slow cooking.

Instructions

1. Lightly grease the inside of your 4- to 6-quart crockpot with non-stick cooking spray to prevent sticking.
2. Pour the entire bag of seasoned cubed stuffing mix into the crockpot, spreading it into an even layer.
3. Sprinkle the finely diced yellow onion evenly over the top of the stuffing mix.
4. Arrange the slices of unsalted butter across the surface of the stuffing and onion mixture.
5. Slowly pour the 2 cups of chicken broth over everything, aiming to moisten the bread cubes uniformly.
6. Gently stir all ingredients just once to combine, being careful not to overmix—this helps keep some texture intact.
7. Cover the crockpot with its lid and set it to cook on LOW heat for 3 to 4 hours.
8. Check the stuffing at the 3-hour mark; it should appear moist, fragrant, and lightly golden at the edges.
9. If the top seems dry, drizzle 1-2 additional tablespoons of broth over it and re-cover for the remaining time.
10. Once cooked, turn off the crockpot and let the stuffing rest, covered, for 10 minutes before serving to allow flavors to meld.

Once you scoop it into a bowl, notice how the top is delicately crisp while the underside stays wonderfully soft and soaked in broth. That gentle sage and onion melody pairs beautifully with roasted chicken or even spooned over a bowl of creamy soup. Leftovers? Try pan-frying scoops in a little butter for a crispy next-day treat that feels entirely new.

Wild Rice and Cranberry Crockpot Stuffing

Under the soft glow of the kitchen light, as autumn leaves dance outside the window, this slow-cooked stuffing becomes more than a side dish—it’s a quiet ritual, a gentle simmer of memories and comfort that fills the home with warmth. Using the crockpot lets the wild rice and cranberries meld together effortlessly, while the scent of herbs drifts through the air like a cozy embrace. It’s the kind of recipe that asks for patience, rewarding you with a dish that feels both nourishing and nostalgic.

Ingredients

– 1 cup uncooked wild rice, rinsed well to remove any grit—I find this step essential for a clean, earthy base
– 1/2 cup dried cranberries, which I love for their sweet-tart pop against the savory notes
– 1 medium yellow onion, finely chopped; I prefer a sharp knife here for even, translucent pieces
– 2 celery stalks, diced small to blend seamlessly into the texture
– 3 cups vegetable broth, using low-sodium so I can adjust the seasoning later
– 1/4 cup unsalted butter, melted—I always opt for unsalted to control the saltiness
– 1 tsp dried sage, crushed between my fingers to release its fragrant oils
– 1/2 tsp dried thyme, for that subtle, woodsy undertone
– 1/2 tsp black pepper, freshly ground for a bit of warmth
– 1/2 tsp salt, added gradually to suit your palate

Instructions

1. Rinse 1 cup of uncooked wild rice under cold water in a fine-mesh strainer until the water runs clear, which helps prevent a gritty texture in the final dish.
2. Add the rinsed wild rice, 1/2 cup dried cranberries, 1 finely chopped yellow onion, and 2 diced celery stalks to a 4-quart or larger crockpot.
3. Pour in 3 cups of low-sodium vegetable broth, ensuring it covers the ingredients evenly for consistent cooking.
4. Drizzle 1/4 cup melted unsalted butter over the mixture, stirring gently to coat everything lightly.
5. Sprinkle 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt into the crockpot, mixing well to distribute the herbs evenly.
6. Cover the crockpot with its lid and cook on low heat for 4 hours, resisting the urge to peek too often to maintain a steady temperature.
7. After 4 hours, check that the wild rice has absorbed most of the liquid and the grains have split open, indicating doneness.
8. Fluff the stuffing gently with a fork to separate the grains and let it sit uncovered for 10 minutes to thicken slightly.

During those final moments of resting, the wild rice firms up just enough to hold its shape, while the cranberries soften into juicy bursts that contrast with the savory herbs. Dollop it alongside roasted turkey or serve it warm in a bowl with a drizzle of gravy for a cozy, standalone meal that whispers of autumn evenings.

Zesty Cranberry-Orange Crockpot Stuffing

Wandering through the crisp autumn air today, I found myself craving the warmth of slow-cooked comfort, the kind that fills the kitchen with nostalgic scents and settles the soul. This zesty cranberry-orange stuffing, simmered gently in the crockpot, feels like a quiet conversation with the season itself, each ingredient adding its own soft whisper to the whole. It’s a dish that doesn’t rush, much like these reflective October afternoons when time seems to stretch and soften around the edges.

Ingredients

– 1 loaf (about 12 cups) of day-old sourdough bread, cubed—I love how its tang balances the sweetness, and using stale bread helps it hold up beautifully without turning mushy.
– 1 cup unsalted butter, melted—I always opt for unsalted to control the seasoning, and gently browning it first adds a nutty depth that elevates the whole dish.
– 2 large yellow onions, finely diced—sweating them slowly until translucent brings out their natural sweetness, a step I never skip for richer flavor.
– 4 celery stalks, chopped—their crisp freshness cuts through the richness, and I like to include the tender leaves for extra herbal notes.
– 3 cloves garlic, minced—freshly minced garlic, rather than jarred, infuses the stuffing with a bright, aromatic punch that lingers pleasantly.
– 1 cup dried cranberries—their chewy texture and tartness are essential here, and I sometimes soak them in orange juice beforehand to plump them up even more.
– Zest and juice of 2 large oranges—I zest them first, carefully avoiding the bitter white pith, then juice them for a double dose of citrusy brightness.
– 2 large eggs, lightly beaten—room temperature eggs blend more smoothly into the mixture, creating a cohesive binder without curdling.
– 2 cups chicken broth—homemade broth is my preference for its clean flavor, but a low-sodium store-bought works well too; just adjust salt accordingly.
– 1 tbsp fresh thyme leaves—rubbed between my fingers before adding to release their earthy fragrance, which pairs so well with the citrus.
– 1 tsp kosher salt—sprinkled in layers as I go, as it helps deepen the flavors without overwhelming the delicate balance.
– ½ tsp black pepper, freshly ground—its subtle heat complements the sweet and tart notes, and I always grind it fresh for the best aroma.

Instructions

1. Spread the cubed sourdough bread in a single layer on two baking sheets and bake at 300°F for 15 minutes, until lightly toasted and dry to the touch—this prevents the stuffing from becoming soggy later.
2. Melt the unsalted butter in a large skillet over medium heat, then swirl it continuously for 3–4 minutes until it turns golden brown and smells nutty, taking care not to burn it.
3. Add the diced onions and chopped celery to the browned butter and sauté for 8–10 minutes, stirring occasionally, until the onions are translucent and the celery is tender but still slightly crisp.
4. Stir in the minced garlic and cook for 1 minute exactly, just until fragrant—overcooking garlic can make it bitter, so I watch it closely here.
5. Remove the skillet from heat and fold in the dried cranberries, orange zest, orange juice, thyme leaves, kosher salt, and black pepper, mixing gently to coat everything evenly.
6. In a large bowl, combine the toasted bread cubes with the vegetable-cranberry mixture, tossing carefully to avoid breaking the bread.
7. Whisk the room-temperature eggs into the chicken broth until fully incorporated, then pour this liquid evenly over the bread mixture, folding it in with a spatula until every piece is moistened.
8. Transfer the mixture to a greased 6-quart slow cooker, spreading it into an even layer without packing it down too tightly—this allows steam to circulate for even cooking.
9. Cover and cook on low heat for 4 hours, resisting the urge to peek until the last 30 minutes, as lifting the lid releases heat and can extend the cooking time.
10. After 4 hours, remove the lid and check that the stuffing is heated through (internal temperature of 165°F) and the top is lightly crisped; if needed, cook uncovered for another 15–20 minutes to achieve desired texture.
11. Let the stuffing rest off heat for 10 minutes before serving to allow the flavors to meld and the structure to set, making it easier to scoop.

Offering a delightful contrast of soft, savory bread and bursts of tart cranberry, this stuffing feels like a cozy embrace on the plate. The orange zest weaves a bright thread through each bite, while the slow cooking gives it a tender, almost custardy interior that holds its shape beautifully. I love serving it alongside roasted turkey or even as a standalone meal, topped with a drizzle of herb-infused gravy for an extra layer of comfort.

Sweet Potato and Sage Crockpot Stuffing

Sometimes the most comforting meals are the ones that quietly bubble away while you go about your day, filling the house with the earthy scent of sage and sweet potato. This crockpot stuffing feels like a warm embrace on chilly afternoons, the kind of dish that asks for nothing but gives everything in return.

Ingredients

– 4 cups cubed day-old sourdough bread (I love how its tang balances the sweet potatoes)
– 2 large sweet potatoes, peeled and diced into ½-inch cubes (their natural sweetness caramelizes beautifully)
– 1 large yellow onion, finely chopped (I always let the tears flow—it’s part of the process)
– 3 tablespoons unsalted butter (melted, for that rich, golden coating)
– 2 tablespoons fresh sage leaves, minced (rubbing them between your palms releases their oils)
– 1 cup vegetable broth (low-sodium lets the other flavors shine)
– 2 large eggs, lightly beaten (room temp helps them blend smoothly)
– 1 teaspoon kosher salt (I find it distributes more evenly than table salt)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Spread the cubed sourdough bread in a single layer on a baking sheet and let it sit uncovered overnight to stale—this prevents the stuffing from becoming mushy.
2. Peel the sweet potatoes and dice them into uniform ½-inch cubes so they cook evenly in the crockpot.
3. Finely chop the yellow onion, aiming for pieces no larger than ¼ inch to ensure they soften completely.
4. Melt the unsalted butter in a small saucepan over low heat until fully liquid, about 2–3 minutes, then set it aside to cool slightly.
5. Mince the fresh sage leaves by stacking them, rolling tightly, and slicing crosswise into thin ribbons—rubbing them briefly between your palms before chopping intensifies their fragrance.
6. In a large mixing bowl, combine the staled sourdough cubes, diced sweet potatoes, chopped onion, and minced sage.
7. Pour the melted butter over the mixture and toss thoroughly until every piece is lightly coated.
8. In a separate small bowl, whisk the room-temperature eggs with the vegetable broth, kosher salt, and black pepper until fully blended.
9. Pour the egg-broth mixture over the bread and vegetable combination, and fold gently with a spatula to distribute the liquid evenly without crushing the bread.
10. Transfer the mixture to a 6-quart slow cooker, spreading it into an even layer without pressing down too firmly.
11. Cover the crockpot and cook on LOW heat for 4 hours, or until the sweet potatoes are tender when pierced with a fork and the top is lightly crisped.
12. Let the stuffing rest uncovered for 10 minutes before serving to allow the steam to escape and the texture to set. On cooler evenings, I love serving this straight from the crockpot, its edges crisped and center pillowy soft, with a drizzle of sage-brown butter for an extra layer of warmth.

Conclusion

You now have 35 delicious ways to make crockpot stuffing turkey! These recipes make holiday cooking easier and more flavorful. We’d love to hear which ones become your family favorites—leave a comment below with your top picks. Don’t forget to share this helpful roundup on Pinterest so other home cooks can discover these tasty ideas too!