Delicious Crockpot Sage Stuffing with Mushrooms is the perfect side dish for Thanksgiving and Christmas dinner. Free up your oven for that big turkey with this moist and savory sage stuffing recipe. It’s destined to be the star of your fabulous party!
It is gorgeous leaf-dropping autumn and this means that two of the biggest holidays of the year, Thanksgiving and Christmas are fast approaching. Whether you call it stuffing or dressing, this delicious Crockpot Sage Stuffing with Mushrooms recipe is a must even if you are not serving turkey for dinner. Who says you can only eat stuffing with turkey?
My Mother made the best stuffing. As a kid growing up, I never ate it. I reserved all my tummy room for turkey, fluffy dinner rolls, and homemade pumpkin pie topped with loads of fresh whipped cream. But my Dad and brothers devoured the stuffing.
It wasn’t until I was married that I learned how to make stuffing. Our first Thanksgiving, hubby Steve asked for stuffing with the turkey. So I made a quick call to Mom to get her recipe. Have been making it ever since. And surprise, I as an adult found out that I liked stuffing. Funny how that works!
I actually made and photographed this Crockpot Sage Stuffing with Mushrooms recipe for Thanksgiving in 2015. Unlike the approximate 50% of American who do, I do not stuff my turkey with stuffing. It’s just a personal preference kind of thing.
I prefer to bake stuffing in a casserole dish in the oven with the turkey. Last Thanksgiving I knew I would not have room in the oven to do so. Our daughter Renee wanted me to make a Cheesy Twice Baked Potato Casserole recipe that’s out of this world. That’s a thing with us, requesting foods we love for special occasions.
So, I went to Google to find a recipe for making stuffing in the crockpot. I found a lovely recipe for Crock Pot Stuffing on Julie’s Eats & Treats blog. Her recipe called for many of the same ingredients as my Mother’s recipe so I knew this was the one to use to learn how to cook stuffing in a crockpot. Also, she included canned mushrooms in her recipe, something new to try.
Julie has a lovely blog with tons of great sounding recipes. So be sure to check out her blog. Her photography will tempt you – just warning you.
I made two big changes to Julie’s recipe. First, I added cooked giblets and neck meat to the recipe. My Mother always included these tasty turkey parts in her stuffing, thus do I.
Secondly, I used whole wheat bread instead of plain white bread for the first time. I wanted to see if it would work – it does, but I learned that you need to increase the amount of seasonings you use. If you traditionally use white bread when making stuffing, you may want to try making it with half white and half whole wheat. Just to see if you like the different taste. Remember, food is all about taste and how it works for your family!
Plus, I also used plenty of fresh herbs. Fresh or dried, herbs are so important to making a great tasting stuffing. Oh, and then there’s the butter, onion, celery, and mushrooms – all add immense flavor. Speaking of butter, I reduced that amount in half, always concerned about fat and calories.
Fun Fact: According to Stuffing Fun Facts, grocery stores sell about 60 million boxes of Stove Top Stuffing around Thanksgiving. Stove Top introduced their famous stuffing in 1972, about 45 years ago.
And for all you young cooks who may be intimidated by making stuffing from scratch, go ahead and make Stove Top – it’s ok. I use it occasionally when in a hurry – no affiliate marketing here, just telling it like it is. Fresh is best, but Thanksgiving is about family and friendships, not about guilt over making stuffing from a box.
Since I made this recipe with whole wheat bread, I choose this ingredient to feature for the nutritional spotlight.
One slice commercially prepared whole wheat bread has:
Manganese – 0.6 mg or 30% DV (Dietary Value)
Selenium 11.3 mcg or 16% DV
Thiamin – 0.1 mg or 7% DV
Niacin – 1.3 mg or 7% DRI
Protein – 3.6 grams or 7% DV
Dietary Fiber – 1.9 grams or 8% DV
Calories – 69 or 3% DV
Whole wheat bread is very low in cholesterol. It is a good source of dietary fiber. It also contains vitamin K, riboflavin, vitamin B6, folate, phosphorus, magnesium, sodium , copper, and iron.
I’m not going to debate the good and bad of eating bread, any type of bread, in this recipe. I’ve written on this topic in my Healthy Homemade Breads and Muffins post. Please check in out for more information on breads. Let’s just celebrate an American tradition and enjoy this tasty, savory stuffing.
Crockpot Sage Stuffing with Mushrooms – great for the holidays and frees up your oven. #food… Click To Tweet
This Crockpot Sage Stuffing with Mushrooms recipe is easy to make, but it does take time and planning. The first thing you need to do is lay the bread slices out to dry. I like to do this the night before, as I usually end up using fresh, not stale bread (stale is dryer and takes less time to dry out). Take the bread slices out of the bag and place on a cookie sheet right before going to bed. I turn them first thing in the morning, to make sure both sides are dry.
Hint: If you forget to lay your bread out to dry, don’t worry. You can do the drying in the oven before you start the turkey. Tear your bread into quarters and bake in a 350 degree oven for 15-20 minutes until crunchy and slightly browned.
Next, cook the turkey giblets and neck. I do this early Thanksgiving morning. You can do it the night before if your frozen turkey is thawed. Place giblets and neck into a medium saucepan. Cover with water. Bring to a boil, reduce heat to low, cover, and simmer for 1-2 hours until tender. Remove from heat.
Drain giblets – be sure to reserve the tasty liquid to use in the stuffing. When cool enough to handle, remove neck meat from bones, chopping into small pieces. Cut giblets into small chunks. Refrigerate until ready to make stuffing.
When ready to mix up the stuffing, tear bread into small cubes or pieces, placing in a large bowl. Then melt the butter in a medium skillet. Look at all these healthy veggies all prepped for cooking!
Sauté onions, celery, and parsley for about 10 minutes until tender. Add canned mushrooms and stir. Remove from heat.
Now it is time to mix everything together. Add neck meat, giblets, salt, pepper, sage, rosemary, and thyme to bread pieces. Toss to combine.
Pour butter vegetable mixture over bread cubes and mix together. Stir in beaten eggs and broth. Spoon stuffing into greased slow cooker. Just look at all that goodness! YUM!
Cook on high for 45 minutes. After 45 minutes reduce to low for 4 hours. Check after 3 hours to see if more stock needs to be added. We like a moist stuffing.
Hope you make this recipe because it’s:
Delicious side dish
Full of flavor
Packed with herbs and veggies
Perfect for the holidays
I love making this crockpot sage stuffing recipe because it tastes just as good as if you baked it in the oven. Not sure which appliance gets used the most when fixing a big family meal, the microwave or the oven, but freeing up the oven makes a difference.
Once you pack this stuffing into the crockpot, you are free to attend to other items on the menu. Works for me! Besides, the crockpot is already on the kitchen counter, just waiting for someone to dive in and grab a big spoonful of tasty goodness.
Hint: Leftover stuffing freezes well. Pack up turkey, potatoes, and stuffing for later meals rather than facing all those leftovers for days to come. Be sure to top all with mouth-watering gravy. Or send those leftovers home with the kids – I do.
Make with white or whole wheat bread, gluten-free if needed, or a combination.
Use fresh mushrooms for canned ones. Sauté along with the onions and celery. Don’t like mushrooms? Leave them out.
Use fresh or dried herbs – parsley, sage, rosemary, and thyme.
Don’t like the thought of eating giblets? Leave them out.
While I have not done so, I suspect that a bunch of chopped green onions would be mighty tasty in stuffing.
If you make this crockpot sage stuffing recipe, please let us know. Leave a comment and tell us how you liked it cooked in a crockpot as opposed to baked in the oven. Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see your savory creation.
Until next time,
Linda and Steve
Equipment recommended for this recipe:
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P.S. Need more ideas for delicious tasty side dishes? Check out this post on Healthy Side Dishes to Go with Dinner – in “Start Here” menu on the blog.