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Author Notes: Making stuffing can be tricky. In the bird, you risk it not coming to proper temperature. Outside the bird, it takes up precious oven space. What if you can solve both problems and still have moist, delicious stuffing with a crispy crust? Enter the crockpot. This recipe is brilliant and it yields the traditional stuffing you are accustomed to. Best of all, you can make it any time of year, including summer. I have had this recipe for years. Not sure where it originated from. So while I don't take credit for it, I do pass it on with the confidence that you will enjoy it as much as I do. —janet voris
- 1 cup Butter, 2 sticks
- 2 cups Onion, small dice
- 1 cup Celery, small dice
- 1 cup Apples, diced
- 1/4 cup Parsley, minced
- 2 4 oz cans mushrooms (trust me, you want canned, not fresh)
- 7 cups Dried bread cubes
- 5 cups Dried corn bread cubes/crumbles
- 1/2 teaspoon Poultry seasoning
- 1 teaspoon Dried sage
- 1/2 teaspoon Marjoram
- 3/4 teaspoon Dried thyme
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 2 1/2 cups Chicken broth, maybe more
- 2 Eggs
- In a 10" skillet, melt butter and saute onion, celery, and apple until softened and just starting to brown.
- Add parsley, remove from heat.
- In a very large bowl, combine bread cubes, sautéed veggies, mushrooms, herbs, seasonings, broth and eggs.
- Mix with a large spoon or just use your hands.
- Grease the crockpot bowl (at least 3 quarts) and add stuffing mixture.
- Cook for 4-5 hours on low, or 1 hour on high if your in a hurry. Check occasionally for over-dryness, and add more broth, if necessary.
- Note: Generally, 2 slices of bread=1 cup cubes. 1 Jiffy corn bread mix, prepared as bread=5 cups corn bread cubes.