Slow Cooker Stuffing

Our own version of this stuffing is really easy; in fact, the hardest part might be either chopping the onions or wiping away your tears.

First of all, a major shoutout to the website; their recipe served as the inspiration for this post. BUT, to be honest, we had to do some tweaking, which we’ll walk you through as we progress. This is a modified version of their recipe – we link to their site to give them props, but we also felt we needed to clarify a few things on their recipe. Enough: here is Slow Cooker Stuffing in all its glory.

Slow Cooker Stuffing

Let’s get down to the nitty-gritty: you don’t have to have stuffing “stuffed” in something. Doesn’t seem to be the in thing anyway, because there’s always a concern about the proper temperature if it’s inside of a bird.

And, the slow cooker can be a big help – if you’re like us and you don’t have multiple ovens to use, and you’re afraid of crowding your oven.

So the slow cooker it is.


  • 2 sticks butter (equal to one cup)
  • 2 cups onion, chopped (about two small onions)
  • 2 cups celery, chopped
  • 2 cups sliced mushrooms (pre-sliced are fine)
  • 2 loaves of white bread (day old, or dried out a little), cut into 1-inch cubes
  • 1 teaspoon poultry seasoning
  • 1 tablespoon dried parsley (you can substitute fresh, about 1/4 cup fresh)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sage
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 4 cups (32 oz.) chicken or turkey broth


You’ll need a large frying pan or saucepan. First, melt the butter in the saucepan and, when it’s melted, sautee the onion, celery, and mushrooms. (If you’re using fresh parsley, sautee that with the other vegetables.) Sautee for about ten minutes; you’ll want some translucency out of the onions.

Get the biggest bowl you can find, and put all the bread – there will be a boatload of cubes – into the bowl. Start with the vegetable and butter mixture, and pour that over the bread, then add your seasonings and stir until coated well. (Trust us on the big bowl request – we had to use a bowl AND the saucepan to start our mixing.)

Next, add all of the broth, then the eggs. Stir – don’t worry if you break up some of the bread.

When it’s all stirred up…into the slow cooker. Cover, turn to HIGH and cook for 30-45 minutes on high. Then, turn the heat to low and give yourself anywhere from 4 to 6 hours. (You could even cook it longer.)

Serving Notes

Of course, this is a tremendous holiday side dish. Or a side for a roast – we roasted a pork loin and this was the perfect accompaniment. Serve with gravy if you wish.

You might find the consistency to be too moist or pudding-like for your tastes; after experimenting, we’ve found that you can cut back on the broth by a cup or two if that’s the case.

Finally, if you want to make this a day ahead, we have found it reheated in the oven or toaster oven for 15-20 minutes at 350 is best.



Slow Cooker Stuffing Spices

Onion, mushrooms, celery

Slow Cooker Stuffing Onions

Bread cubes

Slow Cooker Stuffing Bread Cubes

Mix it up

Slow Cooker Stuffing Mix It Up

Into the slow cooker

Slow Cooker Stuffing


7 Ways to Cook Steak

Ah, the listicle! The bane of the everyman’s existence – but a necessity with any new blog.

7 ways steakWe are not alone here at Metakitchen Headquarters: we love listicles. (Why are they called that, anyway? Who knows.) So as we were researching some videos – which you can see here on the site under, um, Videos – we discovered that there are several ways to cook steak. Thousands. Tens of thousands. Or, at least…seven. That’s why we call this post 7 Ways to Cook Steak.

Take a look – you’re sure to find a method you didn’t know of, or learn something new about one of your favorite cuts.

1. Simple, Pan-Seared Steak shows us how here. 3-minute video.

2. Steak au Poivre

Watch this video from Laura Vitale:

3. 32-ounce Cowboy Steak

4. New York Strip Steak – on a Big Green Egg

You have to have a “Big Green Egg” – or a Costco knock-off – because there’s a 600-degree heat need here.

5. Gordon Ramsay Cooks Steak at Home

This video is from Food World Malaysia. Gordon adds butter. And uses an oil we have never heard of…”groundnut oil.” (That’s what the Brits call “peanut oil.”)

6. Filet. Kobe Filet.

Mark Spelman, a chef in El Paso, has his own seasoning for this Kobe beef. (Which is expensive, mind you.) Shallots! Butter! Cognac! FLAMES!!!

7. Start in Oven, Finish with Sear.

These guys do it backwards. But…oh, my!

There have to be more videos, but we don’t have all night, so let’s start with seven. (Maybe the next one will be called “8 Ways to Cook Steak.”)

Will It Goo?

Metakitchen LogoSomething tells us this sort of thing could catch on. Will It Goo? Great question. Take something, boil it down, and see if it turns into goo. (Or another substance. Lava? Something crunchy? The possibilities are semi-endless.)

Longtime friend Gary Unger shared this video and asked: “Is this the kind of thing that will work for Metakitchen?”

Short answer: YES.

Here’s the video, called “Will It Goo?”

BTW, if you have a video to share, or a kitchen hack you think would be dynamite for us to put on the site, let us know! Email hack [at] metakitchen [dot] co. (Note that it’s a dot-co; we use the “m” for “yumm.”)

Introducing Metakitchen

We’ve had some fun at Metasip – and we’re quietly building a pretty robust network over there…reviews, user-generated content, videos…all aimed at the wine, beer, and spirits world.

Now, it’s time to take it, as they say, to the next level – a network for ALL food bloggers…tools, tricks, videos, recipes, reviews, kitchen gadgets, cuts of meat, vegan sprouts…you name it!

Plus, Metakitchen is built around the Food and Wine Blogger – it’s about making connections with brands, ad publishing tools that help you monetize, and interaction with influencers that can get your site noticed. (And can help get you paid!)

Stay tuned – there’s MUCH more to come.