Every Thanksgiving, I make this Crock Pot Stuffing with Mushrooms and it never fails to bring that warm, savory comfort we all crave. It’s rich, earthy, and ridiculously easy. Just toss everything in the slow cooker and let it simmer into something special.. It’s one of those dishes that quietly steals the show.
Not a fan of mushrooms, then try my Rice Stuffing and Homemade Bread Stuffing both are delicious.
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Why this Homemade Mushroom Stuffing Side Dish Recipe is a Keeper
This easy dressing with mushrooms is as delicious as it is simple to make. I love it because it’s saves oven space, it’s moist and the slow cooker keeps it warm until you’re ready for it.
- Ultimate Oven Space Saver: This is the primary reason. On high-volume cooking days (like Thanksgiving), the oven is always packed. Using the slow cooker for stuffing ensures the side dish is ready without fighting for oven real estate.
- Guaranteed Moist Texture: The slow cooker creates a steamy, moist environment, which prevents the stuffing from drying out, resulting in a creamy, tender interior that traditional oven stuffing often struggles to achieve.
- “Meaty” Umami Flavor: The use of a full pound of sautéed mushrooms (often Cremini or Baby Portobello) provides an incredibly rich, savory, and “meaty” depth of flavor that satisfies both vegetarians and meat-eaters.
- Holds on Warm: The slow cooker’s “Keep Warm” setting is perfect for holiday buffets, allowing the stuffing to stay at serving temperature for hours without drying out.
Will this Stuffing Get Crispy Edges Like Oven-Baked Stuffing, and How Do I Prevent it from Being Soggy?
No this stuffing will not get as crispy as it might in the oven, but it stays nice and moist. If you add the right amount of liquid and bread cubes, this mushroom stuffing recipe will not get too soggy. Plus you can prop it under the broiler right before serving if you desire that crispiness.
Pro Tip to Make Stuffing
Amp up the flavor in your homemade stuffing by adding in some more veggies.
Ingredient Notes for Crockpot Stuffing
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Stuffing Cubes: Cube some stale bread to make this recipe without it soaking up all the broth.
- Mushrooms: Chop some baby portabella mushrooms to make this crockpot stuffing.
- Broth: You will need 3 cups of vegetable broth to keep your vegetarian stuffing moist.
Variations and Substitutions for Crock Pot Stuffing
Mushroom dressing recipes are super customizable. Take this moist stuffing to the next level by trying different veggies, different protein or a different broth.
- Protein: Substitute with cooked sausage, to make sausage stuffing, or bacon, draining excess fat before adding to the slow cooker.
- Broth: Use chicken broth instead of vegetable broth. Chicken stock adds more flavor depth and savoriness. Use homemade or low-sodium canned broth.
- Bread: Use sourdough, brioche, or cornbread cubes. Sourdough is great for a slightly tangy flavor. Cornbread requires less liquid, so reduce the broth slightly and check consistency. You can also make your own bread.
- Add-ins: Add nuts or dried fruit to this easy crockpot seasoned stuffing. Stir in toasted, chopped pecans or walnuts, or of dried cranberries for a textural and sweet-tart contrast.
- Spices: Use a mix of fresh herbs (sage, thyme, rosemary) in slow-cooker stuffing. Fresh herbs provide a much brighter, more intense holiday flavor than dried.
- Cream of Mushroom Soup: Some versions of this stuffing side dish call for cream soup to ensure maximum creaminess and binding, in addition to the eggs and broth.
Special Equipment Needed for Side Dish
Sometimes a specific piece of equipment/item is needed to make slow cooker mushroom stuffing just right. In this case, all that’s needed is a crock pot.
- Slow Cooker Liner: Highly recommended for easy clean-up, as mushroom stuffing can stick to the sides.
How to Make this Slow Cooker Stuffing Recipe
This pepperidge farms stuffing recipe comes together in 3 easy steps. This crock-pot stuffing is so good, it’s one of my favorite vegetarian Thanksgiving stuffing recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Ingredients: Melt the butter in a large bowl, and add the chopped mushrooms, celery, onion, stuffing cubes, parsley, sage, thyme, salt and pepper. Toss to coat.
- Add the Wet Ingredients: Whisk the egg and add it to the broth. Pour it over the stuffing mixture.
- Cook the Stuffing: Spoon the wet stuffing into the crock pot. Cover and cook on low for 3-4 hours.
Prep Ahead Suggestions for Thanksgiving Stuffing
When I prepare ingredients ahead of time I can just toss everything into the crock pot and set it to cook.
- Up to 3 Days Ahead (Vegetables): Chop the onions, celery, and mushrooms. Sauté them in the butter and herbs until softened and set aside. Store the mixture in an airtight container in the refrigerator.
- Make Stuffing The Day Before (Assembly): Combine the bread cubes, sautéed vegetable mixture, and dried seasonings in the slow cooker insert (without the wet ingredients yet). Store the broth and eggs separately in the fridge.
- The Morning of: Add the whisked broth and eggs to the slow cooker insert, stir gently, cover, and set to cook.
Alternate Cooking Methods for Crock-Pot Stuffing
If you don’t want the best stuffing made in the slow cooker, there’s another way to make this classic stuffing recipe.
- Oven: Saute the veggies in a skillet, then prepare the stuffing mix as directed (including all liquid). Transfer to a buttered casserole dish. Bake, uncovered until the top is golden and the stuffing is cooked through.
- In the Turkey (Traditional): While not recommended for food safety reasons. If you do stuff a turkey, the stuffing will be baked inside the turkey cavity.
Store, Reheat and Use Leftover Classic Stuffing
- Store: Store leftover homemade mushroom stuffing in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Best reheated in the oven at 350 in a covered baking dish with a splash of extra broth for a cook time of 15 to 20 minutes. You can also microwave individual portions, but the oven is better for keeping it moist.
- Use Leftovers: Make this stuffing into savory waffles. Press leftover stuffing into a waffle iron for a crispy, crunchy base for a leftover turkey sandwich or a fried egg.
- Stuffing Balls: Mix with shredded turkey, roll into balls, and bake until crisp, serving with cranberry sauce and gravy.
Common Questions About This Best Stuffing Recipe
If you find that your stuffing is too wet, you can always add some more bread cubes and vegetables. Be sure to not overmix your stuffing because that can also lead to mushy stuffing.
If you’re in a pinch, you can experiment with using canned or dried mushrooms. However, I highly recommend using fresh mushrooms for the best texture and flavor.
The safe internal temperature to cook stuffing to is 165 degrees.
Tips for Slow Cooker Mushroom Stuffing Recipe
- Don’t Skimp on the Sauté: Take the full time to properly brown the mushrooms and onions. This step concentrates the savory flavors and drives out excess moisture, which is critical for good texture in the slow cooker.
- Coat the Slow Cooker: Always use a slow cooker liner or generously spray the insert with non-stick cooking spray to prevent the stuffing from sticking to the bottom, which can cause scorching.
- Use Eggs: Don’t omit the beaten eggs. They act as a binding agent, giving the crockpot stuffing recipe structure and preventing it from becoming a crumbly mess.
- Monitor Moisture: Because recipes cooked in the slow cooker can vary, check the stuffing halfway through. If it looks dry, add extra broth. If it looks too wet, remove the lid for the last hour to let some moisture escape.
- Serve this Recipe: Serve this flavorful stuffing made with mushrooms with other Thanksgiving recipes like Turkey Gravy from the Drippings, Honey Garlic Roasted Baby Carrots or Old Fashioned Baked Macaroni and Cheese.
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Crock Pot Stuffing with Mushrooms
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Ingredients
- ¼ cup Butter
- 1 pound Baby portobello mushrooms, chopped
- 4 stalks Celery, chopped
- 1 Onion, chopped
- 12 ounces Seasoned stuffing cubes
- ¼ cup Parsley, Fresh, chopped
- 1 ½ teaspoons Sage
- 1 teaspoon Salt
- 1 teaspoons Thyme
- ½ teaspoon Pepper
- 2 Eggs, beaten
- 3 cups Vegetable broth
Instructions
- Melt butter in a large bowl and toss in mushrooms, celery, onion, stuffing cubes, and all seasonings.
- Whisk egg and broth together and pour over stuffing mix.
- Stir until well combined.
- Spoon into slow cooker prepared with nonstick spray.
- Cover and cook on low 3-4 hours.
- Serve and enjoy!
Christina’s Notes
- Add Nuts: For extra crunch and nutty flavors, toss in some chopped nuts like almonds or pecans to this thanksgiving stuffing recipe.
- Fresh Herbs: Experiment with fresh herbs like rosemary or thyme for added depth of flavor.
- Add Meat: To make this stuffing even heartier, consider adding cooked sausage, bacon, or pancetta for a savory twist.
- Make Your Bread Cubes: Make your own bread cubes by cutting loaves of sourdough bread or French bread or any other kind of bread into small cubes and season well.
- Other Mushroom Variations: You can use shiitake mushrooms, wild mushrooms, porcini mushrooms, cremini mushrooms or oyster mushrooms.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Can I add oysters to this? If so, how would I do it?
I have never added oyster to this stuffing but i believe that you could. Drain and chop a can of mushrooms or buy a can of pre chopped. Add to the ingredients in the pot and cook following the directions. If you want a little more of the flavor, reserve the juice and add a little to the stuffing.