Stuffing from the Slow Cooker
Total TimePrep: 30 min. Cook: 3 hours
This is amazing. I used all white bread, and the chicken broth. I am blown away at how delicious this is, l stuffed the 7 lb chicken as well but that is never enough. I will make this all the time, reheated so well!!!!!!! Janet VFE
I tripled the ingredients and substituted the can of broth with chicken Zuppa bone broth, and it turned out great! Everyone loved it!
I use all white bread and toast the bread and tear it into pieces.
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I presume the slow cooker is set to high and not low. I made this once before and it came out well.
This is an excellent recipe. I added a cup of diced carrot and an extra cup of water and cooked on low somewhere between 90 to 120 minutes. Very moist and flavorful. Definitely will make again.
this is a good way to make stuffing
This is really good and moist. I used all white bread and replaced the celery with 2 teaspoons celery seed. Not having poultry seasoning, I used TOH's recipe which is: for 1 teaspoon of poultry seasoning: combine 3/4 teaspoon rubbed sage and 1/4 teaspoon dried thyme or marjoram.
This was good! I will make my stuffing this way all the time now. I basically used my regular stuffing recipe with lots of celery, onion and butter using two loaves of bread and added two cans of broth and 3 eggs. I should have dried out the bread more than I did as it was a little wet or not added the third egg. Not sure why I did that. Loved the way it stayed hot in the crock all through dinner and edges were a little crisp. I usually stuff the bird and do the extra in a pan and then mix them, but this time I did it all in the crock and it was as good as in the bird without the yuck factor of stuffing the bird.
I love this recipe and have made my stuffing this way since it was first published. It's perfect for traditional stuffing, but last year as we were frying the turkey with a spice injected marinade, I mixed things up a little though still cooked it in the crock pot. First, the day old bread I used was half white bread and half Jalapeno cheese bread. Second, I fried and drained chorizo and added it to the sauteed onions and celery which I had sauteed with seeded, sliced Jalapenos. I still added the sage, cut less by half, omitted the poultry seasoning, and still added salt, pepper, broth, and eggs to the bread cubes. Per another couple of reviews, I used the paper towel between the pot and lid, and I crisped the top under the broiler. Different and a little Southwestern, but it was so good and went perfect with the deep fried turkey. This is such an excellent and easy recipe that can stand on its own for a traditional stuffing or you can use it as a base. I've used it as both and have never regretted making it.