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Prep time
45 minutes
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Cook time
4 hours
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Serves
8-10
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
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Ingredients
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1 cup
Butter, 2 sticks
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2 cups
Onion, small dice
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1 cup
Celery, small dice
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1 cup
Apples, diced
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1/4 cup
Parsley, minced
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2
4 oz cans mushrooms (trust me, you want canned, not fresh) (can be omitted if feeding picky eaters)
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7 cups
Dried bread cubes
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5 cups
Dried corn bread cubes/crumbles
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1/2 teaspoon
Poultry seasoning
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1 teaspoon
Dried sage
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1/2 teaspoon
Marjoram
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3/4 teaspoon
Dried thyme
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1 1/2 teaspoons
Kosher salt
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1/2 teaspoon
Black pepper
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2 1/2 cups
Chicken broth, maybe more
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2
Eggs
Directions
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In a 10" skillet, melt butter and saute onion, celery, and apple until softened and just starting to brown.
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Add parsley, remove from heat.
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In a very large bowl, combine bread cubes, sautéed veggies, mushrooms, herbs, seasonings, broth and eggs.
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Mix with a large spoon or just use your hands.
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Grease the crockpot bowl (at least 3 quarts) and add stuffing mixture.
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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.
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Note: Generally, 2 slices of bread=1 cup cubes. 1 Jiffy corn bread mix, prepared as bread=5 cups corn bread cubes.
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