Monday, November 30, 2009

Slow Cooker Stuffing

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

1 cup butter
2 cups chopped onion
2 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).
**This post and photos are property of**


LadyJayPee said...

I had just printed this for my Christmas menu list! Thought I'd use my turkey stock from T'giving. ~Feeling smug about that! ;D

HoneyB said...

My mom made crockpot stuffing when I was a kid and that was the only kind she would make after the first time! It looks a lot like her recipe except she also uses fresh mushrooms :o)

What A Dish! said...

I'd be smug, too, JPee.

Debbie said...

I've never made crockpot stuffing. Looks and sounds delicious!

LadyJayPee said...

I made this for our Christmas dinner, using your version, and it was delish!