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
Butter, 2 sticks
Onion, small dice
Celery, small dice
4 oz cans mushrooms (trust me, you want canned, not fresh)
Dried bread cubes
Dried corn bread cubes/crumbles
1 1/2 teaspoons
2 1/2 cups
Chicken broth, maybe more
In This Recipe
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.