Sunday, November 22, 2009

Crockpot Stuffing

This is my mother-in-law's amazing stuffing recipe which my husband looks forward to every Thanksgiving. The real key is to get the bread dried out really well so that when you add the chicken broth you get a nice sticky but not soaking stuffing. What is really great about this recipe is that you free up oven space on Thanksgiving since this one goes in the slow-cooker. I like to get all the bits cut up and measured out the night before and then throw it all in the crockpot on Thanksgiving Day before I put in the turkey.

Serves 16-18


1 cup butter
2 cups chopped onion
2 cups chopped celery
2 cups chopped mushrooms
12 cups dry bread cubes
2 medium apples, chopped
1 tsp poultry seasoning
2 well beaten eggs
1 1/2 tsp salt
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 tsp pepper
3 1/2 cups chicken broth

How to Make Dry Bread Cubes:

Lay out 1 loaf white bread for 12+ hours on wire cooling racks.

Cut into 1/2 inch cubes


Melt butter in a large skillet and saute onion, celery, mushrooms and apples.

Pour over bread crumbs in large bowl (or large pan like a 9x13 casserole dish). Add seasonings and toss well.

Pour in the broth and mix well. Add eggs and mix well again.

Pack mixture lightly into the crockpot. Cover and set on high for 45 minutes then reduce to low for 4-6 hours. Add a little more chicken broth if it starts to dry out.

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