This classic bread stuffing conveniently cooks on your countertop in the slow cooker. This way you leave plenty of room in your oven for the turkey.

Yield: Serves 10.



  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1/4 cup salted butter
  • 1 tbsp sage, crumbled
  • 1/2 tsp marjoram, crumbled
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp savory, crumbled
  • 1/4 tsp thyme, crumbled
  • 12 cups bread cubes, lightly toasted
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups chicken broth


  1. In a large frypan, sauté onions and celery in butter until tender, about 5 minutes. Stir in sage, marjoram, salt, pepper, savory and thyme.
  2. Combine vegetable mixture with bread cubes and parsley. Pour broth over bread mixture and toss to combine. Spoon mixture into a slow cooker.
  3. Cover and cook on high heat setting for 1 hour. Reduce to low heat setting and continue cooking, stirring every hour, until piping hot, about 2 - 3 hours.
Nutritional analysis per serving:

203 calories, 6.5 g fat, 5.7 g protein, 30.5 g carbohydrate, 2.4 g fibre, 508 mg sodium


Cooking time may vary with makes and models of slow cookers.