December 2, 2013

Crockpot Stuffing





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.


Crockpot Stuffing

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.



This post has been shared at some of
 my favorite blog hops.


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11 comments:

  1. My girls love stuffing!
    I will have to give it a try.
    We do cook it in the Turkey on Thanksgiving. I had never heard that you shouldn't. Ignorance is bliss, I guess :)

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  2. Hi Sandra! Yes, "they" say you shouldn't cook it in the bird anymore, too much chance of bacteria in that environment. :-(

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  3. Oh wow! This looks so delicious! What a great idea to put this in a slow cooker! Angie xo

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    Replies
    1. I can't take credit for the idea, Angie, but it keeps it moist and delicious.

      Delete
  4. This sounds wonderful! Using the crockpot frees up a spot in the oven! -Marci @ Stone Cottage Adventures

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  5. Yes, Marci! I like that it doesn't use the oven or the stovetop, leaving room for other things!

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  6. I LOVE this! Good stuffing has always had a soft spot i my heart, and this sounds like 'good' stuffing!

    I love that it's in the crock pot, too. That just means it is one less thing to fuss with when I'm working on other things.

    Thank you for bringing this lovely recipe over to *Mostly* Homemade Mondays last week. I will be featuring this on tomorrow's new edition. I hope you'll stop back by, share more, and feel free to grab a badge while you are there.

    Thanks again,
    Jess
    www.scratchmommy.com

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  7. Thank you for featuring my post, Jessica! And thank you for the invitation.

    ReplyDelete
  8. Love the idea of making the stuffing in a crockpot!

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  9. Wow, this looks wonderful! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

    ReplyDelete
  10. Thank you, Kathy and Nancy.

    ReplyDelete

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