Nov 23 2008
Making Stuffing in your Slow Cooker
Everyone in my family absolutely adores stuffing. It’s seriously the tastiest stuff ever—but we don’t like the box stuffings. They are okay for regular dinners. But for Thanksgiving meals, you want to go above and beyond regular stuffing. The problem is that Thanksgiving is such a busy time. We don’t always have time to cook very thing homemade.
I, personally, never put stuffing in a raw turkey. If you do, you have to increase the cooking time because you want to absolutely make the stuffing healthy enough (and no e.coli) to eat. You can also just wait to stuff the turkey, when it’s already cooked. You’ll still get some of the juices, and the stuffing won’t be too salty.
Today’s recipe is a slow cooker recipe. Slow cookers are the best! You just do the basic preparations, and the slow cooker takes care of the cooking, letting you prepare the other dishes that you want to prepare.
You can start this recipe in the morning, and it’ll be ready by the time dinner rolls around! This recipe yields 12 servings.
Slow Cooker Traditional Stuffing
Ingredients
1 cup butter
2 cups chopped celery
2 cups chopped onion
1 lb fresh white button mushrooms, chopped into bite-sized pieces
1 tablespoon dried parsley
2 teaspoon garlic powder
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons sea salt
2 eggs, beaten
3 cups chicken broth
Directions
Melt butter in a skillet over medium heat. Saute the celery and onions until they are soft. Add mushrooms, dried parsley, and garlic powder until mushrooms are soft. Remove from heat.
Spray the slow cooker with olive oil. Combine the bread pieces and sauteed vegetables. Add the rest of the seasonings, and mix together. Add the beaten egg and chicken broth.
Cover and cook on high for 40 minutes. Reduce the slow cooker’s heat to low and let it cook for an aditional 6-8 hours.
Serve and enjoy as a side dish to your Thanksgiving dinner!
