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Slow Cooker Mushroom Stuffing

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  • 1 16-ounce stale loaf of white or sourdough bread, cut into 1-inch cubes
  • 4 tablespoons butter
  • 1 extra-large or 2 medium onions, diced
  • 4 large celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb mushrooms, chopped
  • 1/4 cup chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 2 eggs
  • 3 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3/4 cup chopped walnuts


  1. In a large saute pan, melt butter over medium-high heat. Add the onions, celery and garlic and cook until tender, about 5-7 minutes.
  2. Add mushrooms, sage, rosemary and thyme and cook until mushrooms are tender, about 5 minutes.
  3. In a medium bowl, whisk together eggs, chicken broth, salt and pepper.
  4. In a greased slow cooker, add bread and fold in walnuts.
  5. Pour broth mixture over bread and gently toss to evenly coat the bread.
  6. Cover and cook on low for 3-4 hours.