Apple Bacon Cheddar Stuffing: Slow Cooker Holiday Side Step-by-step instructions

Before you start

Before starting, cut the sourdough into 1-inch cubes and let them sit out to dry slightly, if time allows. Cook the bacon until crisp, then crumble it. Dice the apples, shred the cheddar, and chop the sage.

Measure the cider, broth, butter, salt, and pepper. Have a 6-quart slow cooker ready. This recipe comes together quickly once the ingredients are prepped.

Instructions

Phase 1: Prep and Mix

1. 1Prepare the Ingredients
   Cut the sourdough bread into 1-inch cubes and place them in a very large mixing bowl. Dice the Honeycrisp apples into 1/2-inch pieces, leaving the skin on for texture. Cook the thick-cut bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble into bite-size pieces. Shred the sharp white cheddar and chop the fresh sage leaves.
   Look for The bread cubes are dry and crusty, the apples are diced, the bacon is crisp and crumbled, and the cheese is shredded.
   Tip Use slightly stale or toasted sourdough for better texture; fresh bread can become too soft during slow cooking.
2. 2Whisk the Cider Broth
   In a small bowl, whisk together the apple cider, chicken broth, melted butter, kosher salt, and black pepper until well combined. Set the broth mixture aside while assembling the stuffing.
   Look for The broth is a uniform amber liquid with the butter fully incorporated.
   Tip Warm the broth slightly before adding to the bread to help it absorb more evenly.

At the end of this phase, you should have a large bowl of sourdough cubes mixed with apples, bacon, cheddar, and sage. The cider broth is whisked and ready.

The mixture looks colorful and inviting, with the cheese and bacon distributed throughout. The bread cubes are still dry, but the aroma of sage and apple is already present.

Phase 2: Assemble and Slow Cook

3. 3Combine the Stuffing Base
   Add the diced apples, crumbled bacon, shredded cheddar, and chopped sage to the bowl with the sourdough cubes. Toss gently with your hands or a wooden spoon until the ingredients are evenly distributed throughout the bread.
   Look for The bread cubes are coated with cheese shreds, apple pieces, and bacon bits evenly dispersed.
   Tip Toss gently to avoid crushing the bread cubes; the goal is to keep them intact.
4. 4Pour the Broth Over the Mixture
   Pour the cider broth mixture evenly over the bread mixture. Use a spatula or your hands to gently fold and turn the mixture until all the bread cubes are moistened with the broth. The bread should be damp but not soggy.
   Look for Every bread cube is lightly coated; the mixture looks moist but holds its shape when pressed.
   Tip If the bread seems too dry, add a little more broth or cider; if too wet, let it sit for a few minutes before cooking.
5. 5Transfer to the Slow Cooker
   Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray. Transfer the stuffing mixture into the slow cooker and spread it into an even layer. Press down gently with the back of a spoon to compact it slightly.
   Look for The slow cooker is filled with the stuffing mixture, leveled and slightly packed.
   Tip Do not overpack; leave a little room for the bread to expand as it absorbs moisture.

After transferring to the slow cooker and cooking on LOW for 3 1/2 hours, the stuffing should be steaming and fragrant. The top is golden, the edges are slightly crisp, and the cheese is melted and bubbly. The apples are tender and caramelized. The kitchen smells richly of sage, bacon, and sweet apple.

Phase 3: Rest and Serve

6. 6Slow Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 3 1/2 hours. Do not lift the lid during cooking, as this releases heat and extends the cooking time. The stuffing is done when the apples are tender and caramelized, the cheese is melted, and the top is golden and slightly crisp around the edges.
   Look for The aroma is sweet and savory; the top is golden, and the edges are slightly crusty.
   Tip If a crisper top is desired, transfer the stuffing to a baking dish and broil for 2-3 minutes after slow cooking.
7. 7Rest and Fluff
   After cooking, turn off the slow cooker and let the stuffing rest, covered, for 10 minutes. This allows the bread to absorb any remaining liquid and the flavors to meld. Gently fluff the stuffing with a fork before serving.
   Look for The stuffing is steaming and moist, with visible melted cheese and caramelized apple pieces.
   Tip Resting helps the stuffing set slightly; do not skip this step for the best texture.
8. 8Garnish and Serve
   Spoon the warm stuffing into a serving dish. Garnish with extra crispy bacon crumbles and fresh sage leaves before serving. Serve immediately while warm.
   Look for The garnish adds color and a final pop of smoky, herbal flavor.
   Tip For a festive touch, sprinkle with a few extra apple cubes if reserved.

After resting for 10 minutes, the stuffing has set slightly and is ready to serve. It is moist and cohesive, with visible strands of melted cheddar and soft apple pieces. The garnish of fresh sage and extra bacon adds a final touch of color and flavor. The stuffing is warm and inviting, perfect for a holiday table.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Also, do not overmix the stuffing when adding the broth, as this can break the bread cubes.

Using too much liquid can make the stuffing gummy, so start with the recommended amount and add more only if needed. Finally, do not use stale or overly dry bread, as it may not rehydrate properly.

How to tell it’s done

The stuffing is done when the apples are tender and easily pierced with a fork, the cheese is fully melted, and the bread cubes are moist but not soggy.

The top should be golden brown, with some crispy edges around the sides of the slow cooker. The internal temperature of the stuffing should reach at least 165°F (74°C) for food safety, though the slow cooking process ensures this.