Slow Cooker Stuffing

It was always a family tradition to fill the cavity of the turkey with bread stuffing during Thanksgiving. Naturally, I continued such a tradition in my early adult years. My entire turkey roasting experience changed when I decided to cook the stuffing in a slow cooker while the bird cooked in the oven. This not only gave me a chance to stuff the bird with other new and exciting aromatics, but it also cut the cooking time in half without overcooking.

I believe stuffing can be a very personal experience. There are so many options with seemingly hundreds of variations. This is how I cook stuffing. I encourage you to view it as a base and adjust the ingredients to make it your own.

Slow Cooker Stuffing
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 4-6 people
  • 2 Tbl. olive oil
  • ¾ cup celery, small diced
  • ¼ cup onion, small diced
  • 1 cup turkey gizzards, rough chopped
  • 1 Tbl. dry sage
  • 1 tsp. dry thyme
  • 1 tsp. garlic powder
  • ½ tsp. cumin
  • 2 ¾ - 3 cups chicken broth
  • salt and pepper
  • ½ loaf sliced white bread
  • ½ loaf sliced wheat bread
  1. Tear the bread into large chunks and add to a large mixing bowl. Heat olive oil in a large fry pan over medium heat. Sauté the onion and celery for 2-3 minutes over medium heat, or until slightly translucent.
  2. Add the turkey gizzards, sage, thyme, garlic powder and cumin. Continue to sauté the mixture, or until the gizzards are slightly cooked through. Add the chicken broth and bring to a boil. Season the ingredients with salt and pepper. Pour the liquid mixture over the bread and toss until completely moist.
  3. Lightly coat the inside of the slow cooker with cooking spray. Add the stuffing and cook on high for 2 hours or until the internal temperature reaches 165 degrees. If cooking at same time as turkey, continue cooking on high for 2 hours and switch to low until turkey is finished. Serves 4 – 6 people.

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  • Trying this this Thanksgiving – since I make two turkey breasts this will save me stuffing the breasts and also cook time on the turkey. I have made my dressing the way my mom did – not with bread but with saltines that are broken up – saves drying out the bread and tastes absolutely wonderful. My mom was Lithuanian and that’s how they make stuffing.

  • My oven died 3 days before Thanksgiving. I ended up getting a Rival roaster oven and put the turkey it it. (ok in a pinch but not great) I put the dressing in the slow cooker. I haven’t stuffed a turkey for 30 years since my husband’s grandmother told me she didn’t…just put a couple of stalks of celery, onion and maybe a lemon half in the cavity. I loved the texture of the slow cooker dressing. An upside of not stuffing the bird…your carcass doesn’t taste like stuffing for whatever soup you choose to make from it. My go to dressing is similar to your’s, but it also includes cornbread.