Bring the Amish tradition to your table with a stuffing that's always the star of the show!

There's something so comforting about the aroma of savory stuffing wafting through the house, especially as the weather turns crisp. This slow cooker Amish savory stuffing is a nod to the hearty, simple flavors that I grew up with in the Midwest. It's perfect for those busy days when you want to come home to a warm, delicious meal without spending hours in the kitchen. The slow cooker does all the work, leaving you free to tackle your to-do list or spend time with family.

This stuffing pairs beautifully with roasted chicken or turkey, making it a great choice for holiday meals or Sunday dinners. Add a side of steamed green beans or a fresh garden salad to balance the richness of the stuffing. For a complete meal, consider serving it alongside mashed potatoes and gravy.

Servings: 6-8 servings

1 loaf of day-old bread, cubed
1 cup chopped onion
1 cup chopped celery
1/2 cup butter, melted
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
2 eggs, beaten

Place the cubed bread in a large bowl.

In a skillet, sauté the onion and celery in the melted butter until tender.

Add the sautéed vegetables to the bread cubes.

Sprinkle the sage, thyme, salt, and pepper over the bread mixture and toss to combine.

In a separate bowl, whisk together the chicken broth and beaten eggs.

Pour the broth and egg mixture over the bread mixture and stir until well combined.

Transfer the stuffing mixture to a slow cooker.

Cover and cook on low for 4-5 hours, or until the stuffing is heated through and set.

Fluff with a fork before serving.

For a heartier stuffing, add cooked and crumbled sausage or chopped cooked bacon. You can also mix in a handful of dried cranberries or chopped apples for a touch of sweetness. If you prefer a more herbaceous flavor, increase the amount of sage and thyme, or add a teaspoon of rosemary. For a vegetarian version, use vegetable broth instead of chicken broth.