Stuffing made in the slow cooker rather than the oven, with dried gluten-free bread, mushrooms and a full herb load.
It takes about four and a half hours start to finish, and it frees the oven on the one day of the year when that is worth something.
Why This Recipe Works
- Drying the bread is what lets it absorb three cups of broth and still hold its shape. This is the step that separates stuffing from bread pudding.
- Cooking the aromatics in butter first builds flavour the slow cooker cannot. Raw onion and celery added straight to the crock stay watery and taste raw.
- The eggs set the mixture so it holds a clean spoonful. They are optional, and without them the stuffing is looser and scoops rather than slices.
- Holding on Warm for up to two hours is a genuine advantage over an oven stuffing, which starts drying the moment it comes out.
Decided Before the Lid Goes On
Four hours of cooking, and almost none of the outcome is decided during them. Three of these four stages happen before the slow cooker is switched on.
Stage 1 of 4
Dry
Steps 1–1 of 7
Twelve cups of bread cubes dried uncovered overnight, or 15 to 20 minutes at 300°F, until crisp but not browned. Crisp, not toasted — colour here means the cubes have started to bake, and baked bread absorbs less broth than dried bread does.
- Dry the breadSpread the gluten-free bread cubes on sheet pans and dry uncovered overnight, or bake at 300°F (150°C) for 15 to 20 minutes, stirring once, until crisp but not browned.
Stage 2 of 4
Build the flavour
Steps 2–3 of 7
Onion, celery, carrot and mushroom softened in butter for 7 to 9 minutes, then the garlic and the whole herb load for one more. This is the only stage with any browning in it, and it is where the stuffing gets its savour — the crock adds none.
- Sauté the aromaticsMelt the butter with the olive oil in a large skillet over medium heat. Add the onion, celery, carrots and mushrooms and cook 7 to 9 minutes until tender. Stir in the garlic, salt, pepper, poultry seasoning, sage, thyme and rosemary and cook 1 minute until fragrant.
- CombineIn a large bowl, combine the dried bread cubes, sautéed vegetables, parsley and apple, then stir in the cranberries and nuts if using.
Stage 3 of 4
Moisten
Steps 4–4 of 7
Three cups of broth whisked with the eggs, poured over, tossed until every cube is wet, then up to half a cup more as needed. The target is exact and worth repeating: very moist, but not soggy.
- Add the liquidWhisk the eggs, if using, with 3 cups of broth. Pour over the mixture and toss gently until every cube is moistened, adding up to 1/2 cup more broth as needed — the mixture should be very moist but not soggy.
Stage 4 of 4
Cook and hold
Steps 5–7 of 7
Into a sprayed 5 to 6 quart crock, pressed level, Low for 3 1/2 to 4 1/2 hours until set with lightly crisped edges. Then it holds on Warm for up to two hours, which is the real reason to make stuffing this way on a day when the oven is full.
- Load the slow cookerCoat a 5 to 6 quart Crockpot with nonstick spray. Transfer the stuffing, press lightly to level, and dot the top with a little extra butter if you like.
- CookCover and cook on Low for 3 1/2 to 4 1/2 hours, or High for 2 to 3 hours, until set with lightly crisped edges. Stir once halfway through for softer stuffing; leave the lid alone for crustier edges.
- Finish and serveTaste and adjust the salt and pepper. Keep on Warm for up to 2 hours, garnish with extra parsley and serve.
Ingredient Notes
- Gluten-free bread cubes
- Twelve cups, about 20 oz, dried overnight. Gluten-free loaves vary a lot in density, so the drying time is a guide — go by how the cubes feel, not the clock.
- Broth
- Three to three and a half cups, low-sodium and gluten-free. Low-sodium matters because two teaspoons of kosher salt are already in the seasoning, and a salty broth on top of that leaves you no room to adjust at the end.
- Cremini mushrooms
- A cup, sliced. They bring the savoury depth that a stuffing cooked without sausage or drippings otherwise lacks.
- Eggs
- Two, lightly beaten, and optional. They are the difference between stuffing that slices and stuffing that scoops.
How to Make It
Dry the bread
Spread the gluten-free bread cubes on sheet pans and dry uncovered overnight, or bake at 300°F (150°C) for 15 to 20 minutes, stirring once, until crisp but not browned.
Sauté the aromatics
Melt the butter with the olive oil in a large skillet over medium heat. Add the onion, celery, carrots and mushrooms and cook 7 to 9 minutes until tender. Stir in the garlic, salt, pepper, poultry seasoning, sage, thyme and rosemary and cook 1 minute until fragrant.
Combine
In a large bowl, combine the dried bread cubes, sautéed vegetables, parsley and apple, then stir in the cranberries and nuts if using.
Add the liquid
Whisk the eggs, if using, with 3 cups of broth. Pour over the mixture and toss gently until every cube is moistened, adding up to 1/2 cup more broth as needed — the mixture should be very moist but not soggy.
Load the slow cooker
Coat a 5 to 6 quart Crockpot with nonstick spray. Transfer the stuffing, press lightly to level, and dot the top with a little extra butter if you like.
Cook
Cover and cook on Low for 3 1/2 to 4 1/2 hours, or High for 2 to 3 hours, until set with lightly crisped edges. Stir once halfway through for softer stuffing; leave the lid alone for crustier edges.
Finish and serve
Taste and adjust the salt and pepper. Keep on Warm for up to 2 hours, garnish with extra parsley and serve.
Success Tips
- Dry the bread properly. Everything downstream depends on it.
- Aim for very moist, not soggy. Add the last half cup of broth by feel — if there is liquid pooling at the bottom of the bowl, you have gone too far.
- Decide early whether you want soft or crusty, then commit. Lifting the lid halfway is the choice, not a check.
- Spray the crock. Stuffing with eggs in it welds to a bare insert.
Serving Ideas
A Thanksgiving side straight from the crock, with extra parsley. It sits happily on Warm through a long meal, which is where this version earns its place over an oven one.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days. It firms considerably when cold, which makes it easier to portion.
Freeze
Freeze up to 2 months, though gluten-free bread comes back softer than wheat bread would. Thaw in the fridge before reheating.
Reheat
Covered in a 325°F oven with a splash of broth, uncovering for the last few minutes to dry the top. The microwave works for single portions but gives you no crisp edges at all.
Frequently Asked Questions
Can I prepare it the day before?
Dry the bread and cook the aromatics ahead and keep them separately — that is most of the work. Combine and add the broth on the day, since bread sitting in liquid overnight goes to paste before the crock ever sees it.
It came out wet in the middle. What went wrong?
Usually bread that was not dried enough, or too much broth. It can also be a crock that was too small for the volume, which makes the mixture deeper than the cook time assumes. Leave the lid off for the last twenty minutes to drive off some moisture.
Can I make it dairy-free as well?
Use dairy-free butter in place of the unsalted butter, and a vegetable broth keeps it meat-free. Nothing else in the recipe contains dairy. Check bread and broth labels, since brands vary.
