Make ahead Crock Pot stuffing can be prepped up to 24 hours in advance and then just cooked before serving to save space in your oven during busy holiday dinner prep. Serve the golden brown, crispy stuffing straight from the slowcooker on the buffet table to keep it warm for hours.
PREP TIME 20 minutesminutes
COOK TIME 2 hourshours30 minutesminutes
TOTAL TIME 4 hourshours20 minutesminutes
YIELD 12servings
Ingredients
1(2-pound) loaf of Italian breadcut into cubes, see notes for substitution
8tbsp(1 stick) butter
1onionchopped
3stalks celerychopped
1tbsppoultry seasoning
1/2tspkosher salt
1/2tspblack pepper
2eggs
2cupschicken broth
OPTIONAL: 1 pound bulk Italian sausagesee notes
Instructions
Make the Stuffing Croutons (Up to 48 hours in advance)
Preheat the oven to 250°F. Cut the loaf of bread into small cubes about the size of a pair of dice. You may also find it easier to just rip the bread by hand into small pieces for a more rustic looking stuffing.
Lay the cubed bread on a large baking sheet in a single layer. Bake it for 7 - 10 minutes or until the bread feels crispy to the touch and firm. It is helpful to toss the bread once or twice while it bakes so every piece gets nice and crispy.
The dried stuffing croutons can be kept in an airtight container at room temperature for up to 2 days if you want to do this step ahead of your holiday cooking.
Prepare the Stuffing (Up to 24 hours in advance)
In a large skillet, melt the butter over medium-high heat. Add the chopped onion and celery and stir. Season the vegetables with the poultry seasoning, salt, and pepper. Continue to cook until the onions are softened but not charred, about 8 - 10 minutes.
OPTIONAL: If you prefer a sausage stuffing, you can brown the bulk Italian sausage in a separate skillet, breaking it up as it cooks. Be sure to cook it until a deep toasted brown color so it isn't chewy. Stir the cooked sausage into the stuffing along with the cooked vegetables.
Scrape all the cooked vegetables and all the melted butter into a large mixing bowl. Add the dried croutons and gently stir together. You will find it easiest to use a large spatula and one hand to help gently toss and coat the bread in the melted butter. It is important to keep the bread cubes in shape so the stuffing doesn't turn to mush so just work lightly and stop once the croutons are coated.
Crack the eggs into a small bowl. Whisk them with a fork to break the yolks. Add 1 cup of the chicken broth to the eggs and whisk until smooth. Pour the mixture over the bread and gently fluff it together with a large spatula. Be careful to not overmix.
Drizzle the remaining 1 cup chicken broth into the stuffing mixture just a little at a time. You may not need the entire cup. The mixture should be moistened but not soggy.
Spray the bowl of a 6 qt Crock Pot with cooking spray or rub additional softened butter over the bottom and sides. Transfer the stuffing to the bowl and smooth into an even layer.
At this point, the stuffing can be covered and kept in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature on the counter for 1 hour before the final cooking.
Cook the Stuffing (4 - 5 hours before your meal)
Cook the stuffing on HIGH temperature for 30 minutes. Lower the temperature to the LOW setting and continue to cook for 3 - 4 hours or until the stuffing is cooked through. You can then turn the Crock Pot to the "keep warm" setting while your dinner prep finishes up.
Recipe Notes
How to Use Store Bought Stuffing Croutons in This Recipe
If you prefer to not use a fresh Italian bread for this stuffing, you can substitute store bought dried croutons.Use 12 cups of dried croutons and increase the chicken stock to 3 - 4 cups. The remaining instructions and ingredients would remain the same.