30656✽
and you have lots of extra for the next day meals. I always make homemade as its one of my families favourite part of the Turkey and there is never enough so I decided to try it in the slow cooker. Just make sure you stir it up or it will burn on the edges.
Jerri
Comments (3)
92391✽
Thanx so much! I have always wondered if slow cooker would work for stuffing!!! My DH always makes Cornbread dressing, but I like my Stuffing. I do not put it in turkey anymore, so I usually do some in the oven wrapped in foil. Now I will do it in slow cooker. How long do you cook it? Thanx again, Hugs, Judy
109774✽
by
crafter2243
24 Nov 2010
+3✽
Yes that is how I cook my stufing as well for the past 2 years. Comes out really well.
SLOW COOKER STUFFING
1 cup butter and margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoon salt
½ teaspoon ground black pepper
4 ½ cups chicken broth or as needed
2 eggs, beaten
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl, season with spices. Pour enough broth to moisten and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.
SLOW COOKER STUFFING
1 cup butter and margarine
2 cups chopped onion
2 cups chopped celery
¼ cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 ½ teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 ½ teaspoon salt
½ teaspoon ground black pepper
4 ½ cups chicken broth or as needed
2 eggs, beaten
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl, season with spices. Pour enough broth to moisten and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low and cook for 4 to 8 hours.
2 comments
thanks for the recipe - that is how I would do it, too.
I boil up the giblets and neck and use it as well as broth and save some for the gravy, I will also sometimes add a bottle of liquid bovril. Gives the stuff and gravy so much flavour I also fry up pork sausage and mix in the stuffing. You can add fresh or frozen cranberries too. Sky is the limit with stuffing
211079✽
by
shirlener88
24 Nov 2010
+1✽
Jerri, Thank you - Happy Thanksgiving to all the USA CUTE family members, too. *
