This is another great way to free up your oven on Thanksgiving (or any holiday involving stuffing..... stuffing is great for any occasion!). You control the moisture level in this stuffing by adding as much, or as little broth as you want. I've been making this stuffing recipe for a few years and I'm really happy with it. I know Thanksgiving has already passed... keep this on file for next year!
*Note: Next year, I want to try cutting the butter in half and will see if it still tastes just as good. :)
Slow Cooker Stuffing
adapted from Allrecipes.com
1 cup butter
2 cups chopped onion2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes (I use a mix of wheat and sourdough)
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1-3 cups chicken broth, or as needed
1.Melt butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Pour in enough broth to just moisten. Transfer mixture to slow cooker, and cover.
3.Cook on Low for 4-8 hours, stirring every hour or so (adding more broth if necessary).
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