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Nana’s Easy 11- Step Crockpot Stuffing

by Courtney Gaffey

Recipe Credit: Robin Gaffey


1 Cup Celery

2 Cups Onions

1 Cup Butter/Margarine

12 Cups Dry Bread Cubes

1 ½ Teaspoons Salt

½ Teaspoons Black Pepper

1 Teaspoon Poultry Seasoning

2 Eggs

Approximately 2 Cups Chicken Broth


  1. Dice 1 cup celery and 2 cups onion
  2. Melt 1 cup butter/margarine in skillet
  3. Then, sauté celery and onions until translucent
  4. In large bowl, measure 12 cup bread cubes
  5. Add 1 ½ teaspoons salt, ½ teaspoon black pepper, and 1 teaspoon poultry seasoning to breadcrumbs. Mix well with breadcrumbs for even distribution, set aside.
  6. In a separate bowl, beat two eggs with fork
  7. Add vegetables to breadcrumb mixture, mix lightly
  8. Add two eggs to mixture, mix well
  9. Add chicken broth (1 cup at a time), enough to moisten all cubes (usually approximately 2 cups), stir for even distribution
  10. Transfer mixture to slow cooker and cover, cook on high for 45 minutes, then reduce heat to low, cook for 4-8 hours.
  11. If after a few hours, your stuffing appears too moist, gradually add more dry bread crumbs.

**Cooks recommendation: Use a Crockpot cooking bag for easy clean up!

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