Slow Cooker Butternut Squash and Sage Stuffing

Total Time
4 hr 55 min
20 min
4 hr 30 min
Sure, you can make stuffing (AKA dressing) in the slow cooker. Here’s a luxurious version for turkey or ham, stocked with plenty of vegetables and enough sage and cranberries to give it that holiday feeling.


unsalted butter

1 Tbsp

uncooked butternut squash

2 cup(s), diced

uncooked onion(s)

1½ cup(s), chopped

uncooked celery

1 cup(s), thinly sliced

sourdough bread

10 oz, cut into 1-inch pieces

dried cranberries

½ cup(s), chopped

fresh sage

1 Tbsp, leaves, minced


1 tsp, fresh, chopped

table salt

½ tsp

black pepper

½ tsp, freshly ground

fat-free reduced sodium chicken broth

1¼ cup(s)


2 large, at room temperature

cooking spray

2 spray(s)


  1. Melt butter in a large skillet set over medium heat. Add squash, onion and celery; cook, stirring often, until onion softens, 5 minutes.
  2. Scrape vegetable mixture into a large bowl; add bread, cranberries, sage, rosemary, salt and pepper and stir well.
  3. Whisk broth and eggs in a small bowl until smooth; pour over bread mixture and toss well until liquid has been absorbed.
  4. Lightly coat insides of a 4- to 6-quart slow cooker with cooking spray; add bread mixture in an even layer. Lay paper towels across top of slow cooker so they hang over edges, completely covering stuffing but not touching ingredients below; cover and cook on low until set, 4 ½ hours.
  5. Serving size: 2/3 cup.


The paper towels catch drips that condense on the lid and absorb excess moisture that can fall down on the top of the stuffing and turn it soggy. Don’t remove the crusts from the bread: they give the dressing more texture and flavor after long-cooking.The dish can stay on the keep-warm setting for 30 minutes before serving.Save some of the celery leaves for garnish.

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