Classic Slow-Cooker Sourdough Stuffing for Easy Holiday Meals Tips, FAQ & printable recipe

Tips for success

If you prefer a more rustic texture, cut the bread into slightly larger, irregular chunks. This provides a pleasant variety of textures, with some pieces remaining firmer than others.

Adding a small amount of finely chopped parsley at the very end can brighten the flavor profile and add a fresh pop of color before serving.

To enhance the savory depth, you can sauté the onions and celery in the butter before adding them to the slow cooker, though this is optional.

Doing so provides a caramelized note that pairs beautifully with the sourdough. Simply melt the butter in a pan, cook the vegetables until soft, and then combine with the remaining ingredients.

Variations

• Sausage and Apple: Add one pound of browned ground sausage and one cup of diced Granny Smith apples to the bread mixture for a savory and slightly sweet flavor profile.
• Mushroom and Thyme: Incorporate two cups of sautéed cremini mushrooms and one tablespoon of fresh thyme leaves to provide an earthy, umami-rich depth to the stuffing.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in the oven at 350°F until warmed through, adding a splash of stock if needed.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the stuffing has cooled completely to room temperature before covering it to prevent condensation from making the bread soggy. When reheating, add a tablespoon of chicken stock to keep the stuffing moist and flavorful.

You can prepare the bread cubes and chop the vegetables up to two days in advance. Keep the dry ingredients in a sealed bag and the fresh vegetables in a separate container. When ready to cook, simply toss everything into the slow cooker, add the liquid components, and proceed with the cooking instructions as written.

Serving ideas

Serve the stuffing warm, straight from the slow cooker, to keep it at the ideal temperature throughout the meal. It pairs beautifully with roasted turkey, glazed ham, or even a simple herb-roasted chicken.

Garnish with a few fresh, crispy sage leaves if desired to enhance the presentation and highlight the primary flavor profile of the dish.

For a festive presentation, scoop the stuffing into a decorative heirloom bowl or a warm ceramic serving dish. Providing a large serving spoon allows guests to easily scoop the fluffy stuffing onto their plates.

It complements classic holiday sides like cranberry sauce, roasted root vegetables, and creamy mashed potatoes, rounding out a complete and satisfying seasonal dinner.

Frequently asked questions

Recipe card

Classic Slow-Cooker Sourdough Stuffing for Easy Holiday Meals

Prep 15 minCook 3 h 45 minTotal 4 hServes 8

Ingredients

• 12 cups sourdough bread cubes
• 2 sticks unsalted butter, melted
• 2 cups celery, diced
• 1 cup sweet onion, diced
• 1/4 cup fresh sage, chopped
• 2 cups chicken stock

Instructions

1. Place the dried sourdough bread cubes into the ceramic slow cooker. Add the diced celery, diced sweet onion, and fresh chopped sage. Pour the melted butter and chicken stock over the bread mixture, ensuring all pieces are evenly coated with the liquid.
2. Cover the slow cooker with the lid. Set the device to HIGH and cook for forty-five minutes. This initial burst of heat helps the bread absorb the butter and stock quickly while beginning to soften the vegetables.
3. Reduce the heat setting to LOW and continue cooking for three hours. This long, gentle simmer allows the aromatics to fully infuse the bread cubes, resulting in a fluffy and flavorful stuffing. Once finished, fluff the stuffing gently with a fork before serving.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

320

Protein

6.5 g

Carbohydrates

38 g

Fat

16 g

Fiber

2.5 g

Sugar

3.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.