Grandma Nancy's Cookbook

Traditional Crockpot Stuffing

36 :servings



total time


3 cup butter

6 cups chopped onion

6 cups chopped celery

¾ cup chopped parsely

36 cups day old bread cubes

3 teaspoon poultry seasoning

4 ½ teaspoon dried sage leaves

3 teaspoon dried thyme leave

¾ teaspoon pepper

3 teaspoon sea salt

4 cups chicken or turkey broth

6 eggs, beaten


1. In a heavy skillet, melt the butter over low heat. Add onion, celery, and parsley, cook and stir for 2-3 minutes until vegetables are crisp-tender.

2. Meanwhile, place the bread cubes in large stainless steel roaster.

3. Pour the onion mixture over bread cubes, then add all seasonings and toss well.

4. Add beaten eggs and mix well.

5. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing to wet.

6. Spoon lightly into greased slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking


Recipes 3x

36 :servings



total time
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