Stuffing from the Slow Cooker
If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. —Donald Seiler, Macon, Mississippi
Reviews
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.
Why the eggs? My stuffing recipe doesn't call for eggs.
very good! I lay chix wings all over the top to get the wonderful flavoring all through the dressing. Remove them before placing the insert under the broiler to crisp the top before serving. Remove the small amount of meat from the wings, chop and put in the finished gravy before serving. Wow! What a treat
Brilliant idea for stuffing in a crockpot! This recipe is so good. It reminded me of my German grandma's stuffing; she always used eggs & sage. It went together easily. I had no issues with moistness or dryness. Flavor was good. Next time (there will be many more next times) I will omit poultry seasoning since family doesn't like it; I'll keep the sage & pepper & only use 1/2 tsp. salt. Donald, thanks for sharing. I wish I had had this recipe 25 years ago!
how do you share
I make mine similar to this but instead of just bread I use half stouffers herb bread cubes and half bread cubes which gives it a nice seasoning. HappyThanksgiving and thank you for the recipe!