Mrs Cubbison’s Crock-Pot Stuffing Recipe: Herbed Bread Cubes Soak in Savory Broth

Mrs. Cubbison’s Crock-Pot Stuffing Recipe transforms traditional holiday sides into a hands-off, flavor-packed masterpiece that’s easier than you’d expect. The secret lies in herbed bread cubes simmering in savory broth until tender and infused with deep, aromatic notes—no oven required. I first tried this recipe during Thanksgiving when last-minute guests arrived, and it became an instant tradition. The slow cooker does all the work while you focus on the main dish, delivering restaurant-quality results with minimal effort.

This method preserves the classic texture of stuffing—moist, flavorful cubes that hold their shape—while adding convenience. Mrs. Cubbison’s technique involves toasting the bread cubes and sautéing onions separately before combining them in the crock-pot with herbs, celery, and broth. The result?

A dish that’s rich in flavor but light enough to pair with anything from turkey to roasted vegetables. It’s the kind of recipe that makes holiday cooking feel effortless, yet still feels special enough for a festive table.

What sets this apart is how the slow cooker enhances the flavors—herbs like thyme and sage steep into the broth, while the bread absorbs just the right amount of liquid to stay tender without turning soggy.

The optional add-ins, like sausage or mushrooms, give you flexibility to customize it to your taste. By the time you’re ready to serve, your kitchen will smell like a holiday feast, and your guests will never guess it took only 30 minutes of prep.

Perfect for Thanksgiving, Christmas, or any gathering where you want a crowd-pleasing side that’s foolproof and full of flavor. The best part? Leftovers reheat beautifully, making this a recipe you’ll reach for all year round. Let’s get started on creating Mrs. Cubbison’s signature stuffing.

Ingredients for mrs cubbison’s crock-pot stuffing

Six ingredients make the base—herbs, bread, and broth do the heavy lifting here.

The bread is everything—stale sourdough gives that perfect texture, but French or Italian loaves work too. Grab a loaf from Whole Foods or your local bakery if you want extra flavor. Toast the cubes in butter until golden (don’t skip this—it’s what makes the stuffing crispy). For the herbs, fresh is best, but dried works in a pinch. I always double-check the thyme and sage—if it smells like dust, toss it. The chicken broth should be rich but not salty; homemade is ideal, but Pacific Foods low-sodium is a solid store-bought option.

No fresh herbs? Dried works at half the amount—just remember to toast them with the bread cubes for extra flavor. Short on time? Pre-chopped frozen onions and celery save steps, though fresh is always better. Want to add sausage or mushrooms? Dice them small so they blend right in. The heavy cream is what makes this stuffing extra luscious—don’t use light cream, trust me. If you’re avoiding dairy, sub coconut milk, but the texture won’t be the same. The garlic can be powdered if fresh isn’t handy, but minced fresh gives the best depth.

This stuffing reheats beautifully—cover with foil to keep it moist, then pop it in the oven at 350°F for 15-20 minutes. Keeps for 4-5 days in the fridge, or freeze portions for up to 3 months. I always make extra because it’s perfect for sandwiches later. The optional add-ins? Freeze them separately if you’re not using them right away—they’ll keep fresh longer.

Step-by-step instructions for Mrs Cubbison’s crock-pot stuffing

Transforming stale bread into rich, herbed perfection takes patience and precision—here’s exactly how to do it.

Begin by cutting the 12 cups stale sourdough bread into 1-inch cubes—uniform size ensures even cooking. Spread them in a single layer on two baking sheets and bake at 350°F for 15-20 minutes, stirring once halfway, until the cubes are light golden brown and crisp around the edges. This step removes excess moisture and creates the perfect texture for soaking up the broth later.

While the bread toasts, melt the 0.5 cup unsalted butter in a large skillet over medium heat. Add the 1 whole yellow onion and 3 whole celery stalks, both diced small, and sauté for 5-6 minutes until softened but not browned. This aromatic base forms the flavor foundation for your stuffing. Transfer the sautéed vegetables to a large mixing bowl once they’re ready.

To the mixing bowl with sautéed vegetables, add the 1 tbsp fresh thyme leaves, 1 tbsp fresh sage leaves, 1 tsp fresh rosemary (all finely chopped), 4 cloves garlic cloves (minced), 1.5 tsp salt, and 1 tsp black pepper. If using, dice the 0.5 lb optional smoked sausage and 0.5 lb optional mushrooms (sliced) and add them now. Stir everything together until the herbs are evenly distributed and the sausage begins to brown slightly.

Pour in the 3 cups chicken broth and 0.5 cup heavy cream, mixing gently to combine. The mixture should look like a thick, savory broth with herbs suspended throughout. If you’re using optional ingredients, ensure they’re fully incorporated—this is where all the flavors meld together before the bread absorbs them.

Transfer the toasted sourdough cubes to your 6-quart crock-pot and pour the herb-broth mixture over them. Use a wooden spoon to gently press the cubes down, ensuring they’re fully submerged in the liquid. This step is crucial—if the bread isn’t fully coated, it won’t absorb the broth evenly, leading to dry spots.

Cover the crock-pot and cook on LOW heat for 3-4 hours, stirring every 45 minutes to redistribute the broth. The stuffing is ready when the bread has absorbed all the liquid and the mixture reaches an internal temperature of 165°F. You’ll notice the cubes will have softened and expanded, creating a moist, flavorful texture. If the stuffing looks dry before reaching this temperature, add ¼ cup additional chicken broth to maintain moisture.

Once cooked, let the stuffing rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. If the stuffing appears too thick, stir in 1-2 tablespoons of additional chicken broth to loosen it to your desired consistency.

Serve immediately, garnished with extra fresh herbs if desired. The result should be a rich, herbed stuffing with perfectly balanced textures—crisp edges from the initial toasting and tender, flavorful cubes soaked in savory broth. This method guarantees a stuffing that’s always moist, never dry, and packed with the deep, aromatic flavors Mrs Cubbison is known for.

Regional styles of these flavors

Southern Classic

In the South, this crock-pot stuffing becomes a centerpiece during Thanksgiving and Christmas dinners. The key difference here is the addition of 1 cup cooked and crumbled andouille sausage to the herb-broth mixture, which adds smoky depth.

I also recommend using cornbread instead of sourdough—its slightly sweet flavor complements the sausage beautifully. Serve it alongside fried chicken or turkey for a true Southern feast. 🍗

New England Herb Focus

Up north, the focus shifts to fresh, bright herbs like 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh tarragon, which replace some of the rosemary.

The New England version also calls for ½ cup dried cranberries mixed in during the final 30 minutes of cooking, adding a subtle tartness that cuts through the richness. This works especially well with roasted turkey or seafood mains. 🍁

Midwest Heartland Twist

The Midwest takes this stuffing and makes it heartier by incorporating ½ cup diced bacon (cooked and crispy) and 1 cup frozen corn kernels into the crock-pot mixture. The bacon adds smokiness while the corn brings a touch of sweetness.

This version pairs perfectly with ham or pork roast, making it a staple at holiday gatherings across states like Ohio and Indiana. 🥓

Pacific Northwest Adaptation

Out west, where fresh ingredients are abundant, this stuffing gets a wild mushroom upgrade—swap the optional mushrooms for ½ lb wild mushrooms (like chanterelles or porcini) sautéed with the onions and celery.

Add 1 tbsp soy sauce to the broth for an umami boost. This version shines alongside grilled salmon or roasted duck, balancing rich proteins with earthy flavors. 🍄

Italian-Inspired Version

For an Italian twist, replace the chicken broth with 3 cups vegetable broth and add ½ cup finely chopped sun-dried tomatoes and 1 tsp dried oregano to the herb mixture.

Use ciabatta bread instead of sourdough for a lighter texture. This version pairs beautifully with Italian sausages or roasted vegetables, bringing Mediterranean flavors to your table. 🍅

Vegetarian-Friendly Option

To make this stuffing vegetarian, skip the sausage and mushrooms, then add ½ cup cooked quinoa and 1 cup diced butternut squash (roasted until tender) to the crock-pot. Use vegetable broth instead of chicken broth, and stir in 1 tbsp nutritional yeast for a cheesy flavor.

This version works perfectly with roasted vegetables or a hearty lentil stew. 🌱

Frequently asked questions