20 Savory Crockpot Stuffing Recipes for Holidays

Just imagine your holiday table graced with the warm, inviting aromas of savory crockpot stuffing—each recipe a testament to comfort and convenience. Whether you’re a seasoned home cook or just starting out, our roundup of 20 delectable variations promises to simplify your feast without sacrificing flavor. Dive into these crowd-pleasing favorites and discover your next holiday centerpiece!

Classic Herb Crockpot Stuffing

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving the comforting embrace of a classic herb crockpot stuffing. It’s that time of year when the simplicity of herbs and bread comes together to create something magically comforting. I love how this dish fills the house with an aroma that feels like a warm hug.

Ingredients

• 1 loaf (16 oz) day-old white bread, cubed
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your crockpot on the high setting for 15 minutes while you prepare the ingredients.
2. In a large skillet over medium heat, sauté the onion and celery in the melted butter until soft, about 5 minutes. Add the garlic and cook for an additional 1 minute.
3. Transfer the sautéed vegetables to the crockpot. Add the cubed bread, chicken broth, beaten eggs, parsley, sage, thyme, salt, and pepper. Gently mix until all ingredients are evenly combined.
4. Cover and cook on high for 2 hours or on low for 4 hours, stirring once halfway through to ensure even cooking.
5. After cooking, let the stuffing sit for 10 minutes before serving to allow it to set properly.

Delightfully moist with a perfect balance of herbs, this stuffing is a testament to the beauty of simplicity. Serve it alongside your favorite roasted meats or enjoy it as a hearty vegetarian main. The edges get slightly crispy, offering a delightful contrast to the soft, flavorful center.

Sausage and Apple Crockpot Stuffing

This time of year always has me craving cozy, comforting dishes that fill the house with irresistible aromas. That’s why I’m sharing my go-to Sausage and Apple Crockpot Stuffing recipe—it’s a game-changer for busy weeknights or holiday gatherings.

Ingredients

• 1 lb Italian sausage
• 4 cups cubed bread
• 2 cups diced apples
• 1 cup chopped onions
• 1 cup chopped celery
• 2 cups chicken broth
• 2 tbsp butter
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, cook the Italian sausage until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Transfer the cooked sausage to a 6-quart crockpot, leaving the drippings in the skillet.
3. Add the butter to the skillet with the sausage drippings and melt over medium heat.
4. Sauté the onions and celery in the butter until softened, about 5 minutes, then add to the crockpot.
5. Layer the cubed bread and diced apples over the sausage and vegetables in the crockpot.
6. In a small bowl, whisk together the chicken broth, dried sage, dried thyme, salt, and black pepper.
7. Pour the broth mixture evenly over the bread and apples in the crockpot.
8. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the stuffing is heated through and the bread has absorbed most of the liquid.
9. Give the stuffing a gentle stir before serving to distribute the ingredients evenly.

Zesty and hearty, this stuffing strikes the perfect balance between savory sausage and sweet apples. Serve it alongside your favorite roasted meats or enjoy it as a standalone dish for a satisfying meal that’s sure to impress.

Cranberry Pecan Crockpot Stuffing

During the hustle of the holiday season, I stumbled upon a recipe that not only saved me time but also became a crowd favorite. It’s a twist on the traditional stuffing, combining the tartness of cranberries with the crunch of pecans, all made effortlessly in the crockpot. Let me share how this dish became a staple at my family gatherings.

Ingredients

• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 cups cubed day-old bread
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. In a large skillet over medium heat, sauté the onion and celery in 2 tbsp of the melted butter until soft, about 5 minutes.
2. In a large bowl, combine the bread cubes, sautéed vegetables, cranberries, pecans, sage, thyme, salt, and pepper.
3. Whisk together the remaining melted butter, chicken broth, and eggs in a separate bowl.
4. Pour the wet mixture over the bread mixture and stir until evenly coated.
5. Transfer the mixture to a greased crockpot and cover.
6. Cook on low for 4 hours or on high for 2 hours, stirring once halfway through to ensure even cooking.
7. Check for doneness by ensuring the stuffing is hot throughout and the edges are slightly crispy.

But what truly sets this stuffing apart is its perfect balance of textures—soft and moist inside with a delightful crunch from the pecans. Serve it alongside your main dish or, for a creative twist, use it as a filling for stuffed mushrooms or bell peppers.

Cornbread and Sage Crockpot Stuffing

Back when I first stumbled upon the idea of combining cornbread with sage in a crockpot stuffing, I was skeptical. But let me tell you, the moment that first bite hit my taste buds, I was sold. It’s the perfect blend of sweet and savory, with a texture that’s just right.

Ingredients

• 6 cups cubed cornbread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat your crockpot on the high setting for 20 minutes.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes.
3. Stir in the sage, salt, and pepper, cooking for another minute until fragrant.
4. Tip: Toasting the sage slightly before adding other ingredients can enhance its flavor.
5. In a large bowl, combine the cornbread cubes with the onion mixture.
6. Gradually pour in the chicken broth and beaten eggs, mixing gently to avoid breaking the cornbread cubes.
7. Transfer the mixture to the preheated crockpot, spreading it evenly.
8. Cover and cook on low for 4 hours, or until the top is golden and the edges are crispy.
9. Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.
10. Let the stuffing rest for 10 minutes before serving to allow it to set.
11. Tip: If you prefer a moister stuffing, add an additional 1/4 cup of chicken broth before cooking.

Zesty and comforting, this cornbread and sage crockpot stuffing is a game-changer for holiday dinners. The edges get delightfully crispy, while the center stays moist and fluffy. Serve it alongside roasted turkey or as a standalone dish with a drizzle of gravy for an extra touch of indulgence.

Mushroom and Thyme Crockpot Stuffing

Nothing says comfort like the aroma of herbs and mushrooms wafting through the house, especially when it’s coming from a crockpot. I remember the first time I made this Mushroom and Thyme Crockpot Stuffing; it was a chilly November evening, and the dish turned out to be the star of our dinner table. Since then, it’s become my go-to recipe for gatherings, and today, I’m sharing it with you.

Ingredients

• 1 cup unsalted butter
• 2 large onions, diced
• 4 celery stalks, diced
• 1 lb cremini mushrooms, sliced
• 3 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 12 cups day-old bread, cubed
• 2 1/2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Melt 1 cup unsalted butter in a large skillet over medium heat.
2. Add 2 large diced onions and 4 diced celery stalks to the skillet; cook until softened, about 5 minutes.
3. Stir in 1 lb sliced cremini mushrooms and cook until they release their juices, about 8 minutes.
4. Add 3 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper; stir to combine.
5. Place 12 cups of day-old bread cubes in a large mixing bowl.
6. Pour the vegetable mixture over the bread cubes and toss to coat evenly.
7. Whisk together 2 1/2 cups chicken broth and 2 beaten eggs in a separate bowl.
8. Pour the broth mixture over the bread mixture and stir until all the bread is moistened.
9. Transfer the mixture to a greased crockpot and cover.
10. Cook on low for 4 hours or on high for 2 hours, until the top is golden and crispy.

Finally, this stuffing comes out perfectly moist with a crispy top, thanks to the slow cooking process. The thyme and mushrooms add an earthy depth that pairs wonderfully with roasted meats or can stand proudly on its own. For a twist, try serving it with a drizzle of truffle oil or alongside a sharp cranberry sauce to cut through the richness.

Bacon and Onion Crockpot Stuffing

Very few dishes can bring the comfort and nostalgia of a family gathering quite like a hearty stuffing. I remember my grandmother’s version, always bursting with flavors, and this Bacon and Onion Crockpot Stuffing is my modern twist on that beloved classic. It’s perfect for those who love the convenience of a crockpot without sacrificing the depth of flavor.

Ingredients

• 1 lb bacon, chopped
• 2 cups onion, diced
• 4 cups chicken broth
• 1/2 cup unsalted butter, melted
• 1 tbsp sage, dried
• 1 tbsp thyme, dried
• 1 tsp black pepper
• 12 cups bread cubes, stale
• 2 eggs, beaten

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, sauté the diced onions in the bacon fat until translucent, about 5 minutes. Tip: This step builds layers of flavor by using the bacon fat.
3. In a large bowl, combine the bread cubes, cooked bacon, sautéed onions, sage, thyme, and black pepper.
4. Pour the melted butter and chicken broth over the bread mixture, stirring gently to combine. Tip: Ensure the bread is evenly moistened but not soggy.
5. Fold in the beaten eggs until fully incorporated. This helps bind the stuffing together.
6. Transfer the mixture to a greased crockpot, spreading it evenly. Cover and cook on low for 4 hours. Tip: Avoid opening the lid frequently to maintain consistent temperature.
7. After cooking, let the stuffing sit for 10 minutes before serving to allow it to set.

Kindly note how the edges get slightly crispy while the center remains moist and fluffy. The smoky bacon and sweet onions create a perfect balance, making it a standout side dish. Try serving it with a drizzle of maple syrup for an unexpected sweet and savory twist.

Wild Rice and Cranberry Crockpot Stuffing

Unbelievably, the first time I tried making Wild Rice and Cranberry Crockpot Stuffing was on a whim during a chilly November evening, and it’s been a staple at my holiday table ever since. There’s something about the combination of wild rice’s nuttiness and the tart pop of cranberries that feels like a hug in a bowl.

Ingredients

• 1 cup wild rice
• 1 cup dried cranberries
• 2 cups chicken broth
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped

Instructions

1. Rinse the wild rice under cold water until the water runs clear to remove any debris.
2. In a crockpot, combine the rinsed wild rice, dried cranberries, chicken broth, melted butter, diced onion, diced celery, salt, black pepper, and fresh thyme.
3. Stir all the ingredients together until well mixed. Tip: For an extra flavor boost, toast the wild rice in a dry skillet over medium heat for 5 minutes before adding it to the crockpot.
4. Cover the crockpot and cook on low for 4 hours or until the rice is tender and has absorbed most of the liquid. Tip: Avoid lifting the lid during cooking to keep the heat and moisture trapped inside.
5. Once cooked, give the stuffing a gentle stir to fluff it up. Tip: If the stuffing seems too dry, add a splash of warm chicken broth and stir it in.

Now, this stuffing is a masterpiece of textures—chewy wild rice, soft cranberries, and a slight crunch from the celery. Serve it alongside your favorite roasted meats, or for a twist, use it as a filling for stuffed bell peppers.

Garlic Parmesan Crockpot Stuffing

Kicking off the holiday season with a dish that’s become a staple in my home, this Garlic Parmesan Crockpot Stuffing is a game-changer. It’s the perfect blend of comfort and convenience, especially when you’re juggling multiple dishes and guests. I remember the first time I made it; the aroma filled the house, and everyone thought I’d been slaving away in the kitchen all day—little did they know, the crockpot did all the work!

Ingredients

• 1 loaf (16 oz) French bread, cubed and dried
• 1/2 cup unsalted butter, melted
• 1 cup grated Parmesan cheese
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, combine the dried French bread cubes with melted butter, tossing until evenly coated.
2. Add the grated Parmesan cheese, minced garlic, salt, and black pepper to the bowl, mixing well to distribute the flavors evenly.
3. Pour in the chicken broth and beaten eggs, stirring gently to ensure the bread absorbs the liquid without becoming too mushy.
4. Transfer the mixture to a greased crockpot, spreading it out evenly. Tip: For extra flavor, let the mixture sit for 10 minutes before cooking to allow the bread to soak up more of the broth.
5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the top is golden and the edges are crispy. Tip: Avoid opening the lid too often to maintain a consistent temperature.
6. Once cooked, sprinkle the chopped fresh parsley over the top for a fresh, colorful finish. Tip: For a richer taste, add an extra sprinkle of Parmesan cheese before serving.

Zesty and aromatic, this stuffing boasts a crispy top with a moist, flavorful interior that pairs wonderfully with roasted meats or as a standalone dish. Try serving it in a hollowed-out pumpkin for a festive touch that’ll wow your guests.

Sweet Potato and Pecan Crockpot Stuffing

Oh, the joys of fall cooking! There’s something about the combination of sweet potatoes and pecans that just screams comfort food to me. I remember the first time I tried making this stuffing; it was a chilly November evening, and the aroma filling my kitchen was absolutely irresistible.

Ingredients

• 3 cups cubed sweet potatoes
• 1 cup chopped pecans
• 1/2 cup melted butter
• 1/4 cup maple syrup
• 1 tbsp cinnamon
• 1 tsp salt
• 4 cups cubed bread
• 2 cups vegetable broth

Instructions

1. Preheat your crockpot on the low setting.
2. In a large bowl, combine the sweet potatoes, pecans, melted butter, maple syrup, cinnamon, and salt. Mix well to ensure all pieces are evenly coated.
3. Add the cubed bread to the bowl and gently toss to combine, being careful not to break the bread pieces.
4. Pour the vegetable broth over the mixture, stirring lightly to moisten the bread without making it soggy.
5. Transfer the mixture to the preheated crockpot, spreading it evenly.
6. Cover and cook on low for 4 hours, or until the sweet potatoes are tender. Tip: Resist the urge to stir too often, as this can make the stuffing mushy.
7. After cooking, let the stuffing sit uncovered for 10 minutes to allow any excess moisture to evaporate. Tip: This step helps achieve the perfect texture.
8. Before serving, give the stuffing a gentle stir to fluff it up. Tip: For an extra crunch, sprinkle some additional chopped pecans on top.

Combining the sweetness of maple syrup with the earthy tones of pecans and sweet potatoes creates a stuffing that’s both flavorful and satisfying. Serve it alongside your favorite roast or enjoy it as a standalone dish for a vegetarian option that doesn’t skimp on taste.

Rosemary and Walnut Crockpot Stuffing

Back when I first stumbled upon this Rosemary and Walnut Crockpot Stuffing recipe, I was skeptical about how the flavors would meld together. But let me tell you, the aromatic rosemary paired with the crunchy walnuts creates a stuffing that’s not only easy to make but also irresistibly delicious.

Ingredients

• 1 loaf (16 oz) day-old bread, cubed
• 1 cup walnuts, chopped
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 2 tbsp fresh rosemary, finely chopped
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your crockpot on the high setting for 15 minutes.
2. In a large bowl, combine the cubed bread and chopped walnuts.
3. In a skillet over medium heat, melt the butter and sauté the onion and celery until soft, about 5 minutes. Tip: This step builds the flavor base, so don’t rush it.
4. Add the sautéed vegetables and rosemary to the bread mixture, tossing to combine.
5. Whisk together the chicken broth, eggs, salt, and pepper in a separate bowl. Tip: Ensure the broth is cool to avoid cooking the eggs prematurely.
6. Pour the broth mixture over the bread, stirring gently to ensure even coating. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
7. Transfer the mixture to the preheated crockpot, cover, and cook on low for 4 hours or until the top is golden and crispy.

Rich in flavor with a perfect contrast of textures, this stuffing is a standout side dish. Serve it alongside your favorite roast or as a hearty base for a poached egg breakfast bowl.

Maple Glazed Crockpot Stuffing

Perfect for those cozy fall evenings, I stumbled upon this Maple Glazed Crockpot Stuffing recipe during a weekend getaway in Vermont. There’s something about the combination of maple syrup and savory herbs that just screams comfort food to me.

Ingredients

• 1 loaf (16 oz) day-old bread, cubed
• 1/2 cup unsalted butter, melted
• 1 cup chicken broth
• 1/2 cup maple syrup
• 2 large eggs, beaten
• 1 tbsp dried sage
• 1 tbsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced celery
• 1 cup diced onion

Instructions

1. Preheat your crockpot on the low setting for 15 minutes to warm it up.
2. In a large bowl, combine the cubed bread, melted butter, chicken broth, maple syrup, beaten eggs, sage, thyme, salt, and pepper. Mix well to ensure all the bread is coated.
3. Add the diced celery and onion to the bowl, stirring to distribute evenly throughout the mixture.
4. Transfer the mixture to the preheated crockpot, spreading it out evenly.
5. Cover and cook on low for 4 hours, or until the stuffing is set and the top is lightly crispy. Avoid opening the lid too often to keep the heat consistent.
6. Once cooked, let the stuffing sit for 10 minutes before serving to allow it to firm up slightly.

Unbelievably moist with a hint of sweetness from the maple glaze, this stuffing pairs wonderfully with roasted meats or can stand alone as a hearty vegetarian option. For an extra crunch, try broiling the top for a couple of minutes before serving.

Spinach and Feta Crockpot Stuffing

Over the years, I’ve found that the best dishes are those that bring comfort without requiring you to hover over the stove. That’s why this Spinach and Feta Crockpot Stuffing has become a staple in my home, especially during the busy holiday season. It’s a dish that promises warmth, flavor, and the convenience of slow cooking.

Ingredients

• 1 loaf (16 oz) day-old French bread, cubed
• 1 cup unsalted butter, melted
• 1 large onion, diced
• 4 cloves garlic, minced
• 10 oz fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 4 cups chicken broth
• 4 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your crockpot on the high setting for 20 minutes to warm it up.
2. In a large bowl, combine the cubed French bread and melted butter, tossing until the bread is evenly coated.
3. Add the diced onion, minced garlic, chopped spinach, and crumbled feta cheese to the bowl, mixing well to distribute the ingredients evenly.
4. In a separate bowl, whisk together the chicken broth, beaten eggs, salt, black pepper, and dried oregano until well combined.
5. Pour the broth mixture over the bread mixture, stirring gently to ensure all the bread is moistened.
6. Transfer the mixture to the preheated crockpot, spreading it out evenly.
7. Cover and cook on high for 2 hours, then reduce the heat to low and cook for an additional 2 hours, or until the stuffing is set and the top is golden brown.
8. Let the stuffing sit for 10 minutes before serving to allow it to firm up slightly.

Perfectly moist with a slightly crispy top, this stuffing is a delightful blend of savory feta and earthy spinach. Serve it alongside your favorite roasted meats or enjoy it as a hearty vegetarian main dish.

Caramelized Onion and Sage Crockpot Stuffing

As the leaves start to turn and the air gets a bit crisper, my mind always wanders to the comforting aromas of holiday cooking. There’s something about the combination of caramelized onions and sage that feels like a warm hug, and this crockpot stuffing is my go-to for stress-free, flavorful sides that please everyone at the table.

Ingredients

• 1/4 cup unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 loaf day-old French bread, cubed
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh sage, chopped
• 1 tsp dried thyme

Instructions

1. In a large skillet over medium heat, melt the butter. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 25 minutes. Tip: Resist the urge to stir too often to allow the onions to caramelize properly.
2. Transfer the caramelized onions to a large mixing bowl. Add the cubed French bread, chicken broth, beaten eggs, sage, and thyme. Gently mix until all the bread is moistened. Tip: Let the mixture sit for 10 minutes to allow the bread to fully absorb the liquids.
3. Lightly grease the inside of your crockpot. Transfer the stuffing mixture into the crockpot, spreading it evenly. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the top is golden and the edges are crispy. Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

With its crispy edges and soft, savory center, this stuffing is a textural dream. Serve it alongside your favorite roast or, for a twist, use it as a hearty base for a poached egg breakfast.

Apple and Sausage Crockpot Stuffing

Last weekend, as the crisp autumn air began to sneak in, I found myself craving the comforting flavors of fall. That’s when I decided to whip up this Apple and Sausage Crockpot Stuffing, a dish that perfectly blends sweet and savory with minimal fuss. It’s become a staple in my household during the cooler months, and I’m excited to share it with you.

Ingredients

• 1 lb Italian sausage
• 4 cups cubed bread
• 2 cups diced apples
• 1 cup chopped onions
• 1 cup chopped celery
• 2 cups chicken broth
• 2 tbsp melted butter
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Brown the Italian sausage in a skillet over medium heat for 5-7 minutes, breaking it apart as it cooks.
2. Transfer the cooked sausage to a crockpot, leaving the grease in the skillet for added flavor.
3. In the same skillet, sauté the onions and celery over medium heat for 5 minutes until they begin to soften.
4. Add the diced apples to the skillet and cook for an additional 3 minutes.
5. Combine the sautéed vegetables and apples with the sausage in the crockpot.
6. Add the cubed bread, chicken broth, melted butter, dried sage, dried thyme, salt, and black pepper to the crockpot, stirring gently to mix.
7. Cover and cook on low for 4 hours, stirring once halfway through to ensure even cooking.
8. Check the stuffing for moisture after 4 hours; if it’s too dry, add a little more chicken broth.

This stuffing comes out wonderfully moist with a perfect balance of sweet apples and savory sausage. Try serving it alongside roasted chicken or as a hearty standalone dish for a cozy night in.

Pumpkin Spice Crockpot Stuffing

This time of year always has me craving the warm, comforting flavors of fall, and nothing says autumn quite like pumpkin spice. That’s why I’m thrilled to share my go-to recipe for Pumpkin Spice Crockpot Stuffing, a dish that’s as easy to make as it is delicious. Trust me, your kitchen will smell like a cozy autumn dream in no time.

Ingredients

• 1 loaf (16 oz) day-old bread, cubed
• 1 cup unsalted butter, melted
• 2 cups chicken broth
• 1 can (15 oz) pumpkin puree
• 4 large eggs, beaten
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the cubed bread, melted butter, chicken broth, pumpkin puree, and beaten eggs. Mix until all the bread is evenly coated.
2. Add the chopped celery, onion, pumpkin pie spice, salt, and black pepper to the bowl. Stir well to distribute the ingredients evenly throughout the mixture.
3. Transfer the mixture to a greased crockpot, spreading it out evenly. Cover with the lid.
4. Cook on LOW for 4 hours or on HIGH for 2 hours, until the stuffing is set and the top is lightly browned. Tip: For a crispier top, remove the lid during the last 30 minutes of cooking.
5. Once cooked, let the stuffing sit for 10 minutes before serving. This allows it to set further, making it easier to scoop. Tip: If the stuffing seems too wet, you can add a bit more bread to absorb the excess moisture.
6. Serve warm. Tip: For an extra touch of fall, drizzle with a little maple syrup before serving.

Fluffy, flavorful, and packed with the essence of fall, this Pumpkin Spice Crockpot Stuffing is a game-changer for your holiday table. The pumpkin adds a subtle sweetness that pairs beautifully with the savory notes of the celery and onion. Try serving it alongside roasted turkey or as a standalone dish for a vegetarian-friendly option.

Chestnut and Herb Crockpot Stuffing

Zesty flavors and the comforting aroma of herbs fill your kitchen when you start preparing this Chestnut and Herb Crockpot Stuffing. I remember the first time I made it; the chestnuts added such a unique texture that my family couldn’t stop raving about it. It’s become a staple at our holiday gatherings, and I’m excited to share how you can bring this dish to your table.

Ingredients

• 1 cup unsalted butter
• 2 cups diced yellow onion
• 2 cups diced celery
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp dried sage
• 1 tbsp dried thyme
• 1 cup chopped chestnuts
• 8 cups cubed day-old bread
• 2 cups chicken broth
• 2 large eggs

Instructions

1. Melt 1 cup unsalted butter in a large skillet over medium heat.
2. Add 2 cups diced yellow onion and 2 cups diced celery to the skillet, cooking until soft, about 5 minutes.
3. Stir in 1 tbsp minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tbsp dried sage, and 1 tbsp dried thyme, cooking for 1 minute until fragrant.
4. Transfer the mixture to a crockpot and add 1 cup chopped chestnuts and 8 cups cubed day-old bread, tossing to combine.
5. In a separate bowl, whisk together 2 cups chicken broth and 2 large eggs, then pour over the bread mixture in the crockpot.
6. Cover and cook on low for 4 hours, stirring once halfway through to ensure even cooking.
7. Tip: For a crispier top, remove the lid during the last 30 minutes of cooking.
8. Tip: If the stuffing seems too dry, add a little more chicken broth until the desired moisture is reached.
9. Tip: Let the stuffing sit for 10 minutes after cooking to allow the flavors to meld together beautifully.

Just out of the crockpot, this stuffing is wonderfully moist with a slight crunch from the chestnuts, offering a perfect balance of textures. Serve it alongside your favorite roast or as a hearty standalone dish for a vegetarian option.

Jalapeño Cornbread Crockpot Stuffing

Kicking off the holiday season with a twist on a classic side dish, I stumbled upon this Jalapeño Cornbread Crockpot Stuffing during a chilly November evening. It’s the perfect blend of spicy and sweet, with a comforting texture that’ll have everyone asking for seconds.

Ingredients

• 4 cups crumbled cornbread
• 1 cup diced onion
• 1 cup diced celery
• 2 jalapeños, seeded and diced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh sage

Instructions

1. Preheat your crockpot on the high setting for 20 minutes.
2. In a large skillet over medium heat, melt the butter and sauté the onion, celery, and jalapeños until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. In a large bowl, whisk together the chicken broth, eggs, salt, pepper, and sage until well combined.
4. Add the crumbled cornbread and sautéed vegetables to the bowl, gently folding until everything is evenly mixed. Tip: Don’t overmix to keep the stuffing light.
5. Transfer the mixture to the preheated crockpot, spreading it out evenly.
6. Cover and cook on high for 2 hours or until the top is golden and the edges are crispy. Tip: For extra crispiness, remove the lid during the last 30 minutes of cooking.

Vibrant with a kick, this stuffing pairs wonderfully with a drizzle of honey or a side of cool sour cream to balance the heat. The edges get delightfully crispy, while the center stays moist and fluffy, making every bite a perfect mix of textures.

Blue Cheese and Pear Crockpot Stuffing

How many times have you found yourself staring into your crockpot, wondering how to turn the usual into something extraordinary? I stumbled upon this Blue Cheese and Pear Crockpot Stuffing during a chilly autumn evening when I was craving something rich yet subtly sweet. It’s become a staple in my household, especially during the holidays, and I’m thrilled to share it with you.

Ingredients

• 1 cup unsalted butter
• 2 cups diced yellow onion
• 2 cups diced celery
• 1 tbsp minced garlic
• 12 cups cubed day-old bread
• 2 cups diced ripe pear
• 1 cup crumbled blue cheese
• 2 cups chicken broth
• 2 large eggs
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Melt 1 cup unsalted butter in a large skillet over medium heat.
2. Add 2 cups diced yellow onion and 2 cups diced celery to the skillet, cooking until soft, about 5 minutes.
3. Stir in 1 tbsp minced garlic and cook for an additional 1 minute until fragrant.
4. Transfer the mixture to a large bowl and combine with 12 cups cubed day-old bread, 2 cups diced ripe pear, and 1 cup crumbled blue cheese.
5. In a separate bowl, whisk together 2 cups chicken broth, 2 large eggs, 1 tsp salt, and 1 tsp black pepper.
6. Pour the wet ingredients over the bread mixture, stirring gently to combine without breaking the bread cubes.
7. Transfer the mixture to a greased crockpot, spreading it evenly.
8. Cover and cook on low for 4 hours or on high for 2 hours, until the top is golden and the edges are crispy.
9. Let the stuffing sit for 10 minutes before serving to allow it to set.

Now, this stuffing isn’t just about the melt-in-your-mouth pears or the bold blue cheese; it’s the crispy edges against the soft center that truly make it unforgettable. Serve it alongside your favorite roast or enjoy it as a standalone dish for a vegetarian option that doesn’t skimp on flavor.

Dried Cherry and Almond Crockpot Stuffing

As the leaves start to turn and the air gets crisp, my kitchen becomes a sanctuary for comfort food experiments. This year, I stumbled upon a combination that’s as delightful to make as it is to eat, especially when shared around the table with loved ones.

Ingredients

• 1 cup dried cherries
• 1 cup sliced almonds
• 8 cups cubed day-old bread
• 1/2 cup unsalted butter, melted
• 2 cups chicken broth
• 1 large onion, diced
• 2 celery stalks, diced
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your crockpot on the high setting for 15 minutes while you prepare the ingredients.
2. In a large bowl, combine the dried cherries, sliced almonds, and cubed bread. Tip: Using day-old bread helps the stuffing absorb the broth better without becoming mushy.
3. In a skillet over medium heat, sauté the diced onion and celery in 2 tbsp of the melted butter until soft, about 5 minutes. Tip: This step builds a flavor base that’s essential for a rich stuffing.
4. Add the sautéed vegetables to the bread mixture along with the remaining melted butter, chicken broth, chopped sage, salt, and pepper. Stir gently to combine. Tip: Be careful not to overmix to keep the bread cubes from breaking down too much.
5. Transfer the mixture to the preheated crockpot. Cover and cook on high for 2 hours or on low for 4 hours, stirring once halfway through.
6. After cooking, let the stuffing sit uncovered for 10 minutes to allow any excess moisture to evaporate, ensuring a perfect texture.

Mmm, the first bite reveals a delightful contrast between the chewy dried cherries and the crunchy almonds, all nestled in a savory, herb-infused bread mixture. Serve this stuffing alongside your favorite roasted meats or enjoy it as a hearty vegetarian main with a side of cranberry sauce for a touch of sweetness.

Turkey and Herb Crockpot Stuffing

As the leaves start to turn and the air gets a bit crisper, my mind always wanders to the comforting aromas of Thanksgiving. But who says you have to wait for the holidays to enjoy a hearty stuffing? This Turkey and Herb Crockpot Stuffing is my year-round go-to for a cozy, flavorful side that practically makes itself.

Ingredients

• 1 cup unsalted butter
• 2 cups diced yellow onion
• 2 cups diced celery
• 1 tbsp minced garlic
• 12 cups cubed day-old bread
• 2 cups turkey broth
• 2 large eggs
• 1 tbsp dried sage
• 1 tbsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 cup chopped fresh parsley

Instructions

1. Melt 1 cup unsalted butter in a large skillet over medium heat.
2. Add 2 cups diced yellow onion and 2 cups diced celery to the skillet, cooking until soft, about 5 minutes.
3. Stir in 1 tbsp minced garlic and cook for an additional 1 minute, until fragrant.
4. Transfer the vegetable mixture to a large bowl and add 12 cups cubed day-old bread, tossing to combine.
5. In a separate bowl, whisk together 2 cups turkey broth, 2 large eggs, 1 tbsp dried sage, 1 tbsp dried thyme, 1 tsp salt, and 1 tsp black pepper.
6. Pour the broth mixture over the bread mixture, stirring until all the bread is moistened.
7. Fold in 1 cup chopped fresh parsley.
8. Transfer the mixture to a greased crockpot, spreading it evenly.
9. Cover and cook on low for 4 hours, or until the stuffing is set and the top is lightly crispy.
10. Let the stuffing sit for 10 minutes before serving to allow it to firm up slightly.

Soaking up the rich flavors of turkey and herbs, this stuffing comes out perfectly moist with a delightful crunch on top. Serve it alongside your favorite roasted meats or, for a twist, use it as a hearty base for a next-day stuffing waffle.

Summary

Perfect for any holiday gathering, our roundup of 20 Savory Crockpot Stuffing Recipes offers a treasure trove of flavors to delight your guests. From classic to creative, there’s a stuffing for every taste. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you found this roundup helpful, please share the love by pinning it on Pinterest. Happy cooking!