Stuffing is one of my favorite holiday foods. My early efforts weren't terribly successful though. I like it moist, not dry. It was moist if it was cooked in the bird, but you're not supposed to stuff it inside the turkey nowadays. It was too dry if I made it in a casserole dish. I resorted to prepackaged stuffing-on-the-stove for several years.
Now that I'm eating "real food" as much as possible, I've given up "the box". I discovered this slow-cooker dressing recipe several years ago and adore it. I can't remember where I found it though; if you know, please tell me.
The slow-cooker ensures that the stuffing will be moist and delicious. Another bonus: it doesn't take room in your oven, or a pan on top of the stove, and once you have the vegetables chopped (which I do the day before), it's very quick and easy to prepare.
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 cups of sliced mushrooms, or 2 8-ounce cans sliced mushrooms, drained
12 cups day old bread cubes
1 tsp poultry seasoning
2 eggs, well beaten
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 tsp pepper
1/4 tsp garlic powder
3 1/2 cups chicken or turkey broth
In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms, and cook and stir for 2-3 minutes.
Add the seasonings and mix well.
Put twelve cups of bread cubes in a large bowl. Mine is REALLY large.
Pour the vegetable/seasoning mixture over the bread cubes and toss well. Pour in enough broth to moisten, tossing with a fork. Add eggs and mix well.
Spoon lightly into slow cooker. Do not pack it in or the stuffing will be sticky and heavy.
Cover and cook on Low for 6-8 hours. (I cooked mine for eight hours this time. The bottom was a bit crusty and crunchy. Next time I will cook for six hours.)
Dig in and enjoy! This is so delicious; I hope you will love it as much as my family does.
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