Sunday, January 2, 2011

Slow Cooker Stuffing

Serves 8

1/2 cup butter or margarine

1 cup chopped onion

1 cup chopped celery

2 tablespoons chopped fresh parsley

6 ounces sliced mushrooms

6 cups dry bread cubes

1/2 teaspoon poultry seasoning

3/4 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cups chicken broth, or as needed depending how dry your bread is

1 egg, beaten

1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
  • If desired, cook, drain and add, 1# of Jimmy Dean sausage with sage
  • If too soggy, simply take the lid off the last hour or put it in the oven

  • The issue with the ammount of broth does depend on the kind of bread you use. Use less for fresh bread and more for store bought hard packaged. I used the packaged and used all the broth. I think taking the time to mix it thourghly to absorb the liquid is essential also. I also got the feeling it was on edge of being over cooked, so I skipped the 45 min high setting and I put the crock pot on Low for 4 hours and it was perfect.