Crock Pot Stuffing

stuffing

With the holiday season approaching quickly, we thought we’d share some of our favorite holiday meal recipes. So, beginning today, we’ll share a new recipe each Friday!

To stuff or not to stuff? That is the question. I’m talking about stuffing your Thanksgiving turkey. Mom always stuffed hers and it was what stuffing dreams were made of. There is nothing like that moist juicy center of the stuffing and the crust that formed from sticking out of the turkey’s…whatever it stuck out of. The thing is, there was (and still is) the debate of whether or not it was actually safe to cook the stuffing in the bird. So when I started hosting Thanksgiving, I felt that if there were any safety concerns about the stuffing, I was just going to forgo stuffing good old Tom Turkey. I baked my stuffing in a casserole dish instead. Still tasty, but not the same as mom’s stuffing.

 

Then one day I came across a crockpot stuffing recipe! I couldn’t wait to try it out for the mere fact of freeing up oven space. Let’s save that space for the yams and green bean casserole! By the time dinner was ready to serve, I nervously dove into the stuffing. Guess what?!?! It was the next best thing to mom’s stuffing! There was the moist center! There was a crust where the stuffing cooks against the sides of the crockpot! I can not stress how good this stuffing is. Seriously. You need to have it in your life.

 

Crock Pot Stuffing

  • Servings: 10-12
  • Difficulty: Easy
  • Print

1 c butter
2 c chopped celery
2 c chopped onion
1/4 c parsley (fresh)
12 c dry bread cubes***
1 tsp poultry seasoning
1 1/2 tsp dried sage
1/2 tsp dried marjoram
1 tsp dried thyme
1 1/2 tsp salt
1/2 tsp pepper
4 1/2 c chicken broth
2 eggs, beaten

  1. Melt butter in skillet over medium heat. Cook onion, celery and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, marjoram, thyme, salt and pepper.
  3. Pour enough broth to moisten and mix in eggs.
  4. Transfer mixture to slow cooker and cover. Cook on high for 45 minutes, then reduce heat to low. Cook on low for 4-8 hours.

***I use about 2 bags of seasoned stuffing and 1 bag of cornbread stuffing and omit the dried seasonings.

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