November 13, 2013

Slow Cooker Stuffing {or Dressing ... or whatever you call it!}

Stuffing in the slow cooker?  You bet!  This Slow Cooker Stuffing is moist, flavorful, and easy.



My favorite part of our Thanksgiving meal is, by far, the stuffing ... Or dressing, as some call it.  And I'm a  cook-it-inside-the-bird kinda girl.  My Mom has always stuffed our Thanksgiving turkey full of delicious stuffing.  And I've always happily gobbled it up {no pun intended} as soon as its hit the table ... and sometimes usually even before its hit the table, picking at clumps of it as Mom spoons it out onto the serving platter.  I can't get enough of the stuff.

But I have a confession to make.  I have actually never cooked a whole turkey myself.  A small turkey breast, yes.  But a whole turkey?  Nope.

And you want to know the trouble with cooking just a turkey breast? ... There's nowhere to stuff the stuffing!  Oh, what's a stuffing-girl to do?  Well, I now have the answer ...

... a stuffing-girl can make a delicious batch of stuffing in the slow cooker!  That's right.  In the slow cooker.


Now I know there are lots of recipes for baking dressing in the oven.  But most of the ones I've tried turn out too dry for me ... I'd really rather have stuffing that's more of a 'scoopable' consistency than a cut-it-in-little-squares consistency.  I like it nice and moist.

And this slow cooker version fit the bill.

When I told my Mom I was making stuffing in the slow cooker, she was concerned that it would get really dry around the edges.  We've had that happen with making mac & cheese in the slow cooker.  Well, I'm happy to report that, at least in my slow cooker, this stuffing didn't dry out around the edges at all.  It stayed nice and moist throughout.

Chock full of fresh bread cubes, celery, onion, sage, thyme, and fresh parsley, this stuffing is not only moist but flavorful, too.


So if you're a cook-stuffing-in-the-bird kinda person but don't want to cook a whole turkey ... or like to make your stuffing separate from the turkey but don't want to tie up space in your oven ... give this slow cooker version a try.  It's moist, flavorful, and easy!


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Slow Cooker Stuffing {or Dressing}
Source:  Adapted from Best-Loved Holiday Recipes

Ingredients
  • 12 c. dry bread cubes*
  • 2 c. chopped celery (about 4 stalks)
  • 1 c. finely chopped onion (about 1 large)
  • 1/2 c. chopped fresh parsley
  • 2 tsp. dried sage
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 3/4 c. chicken broth (about a 14.5 oz. can)
  • 1/3 c. butter, melted
Directions
  1. Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
  2. Place mixture in a slow cooker. Cover and cook on low heat setting for 4 to 5 hours.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread).  Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking.  I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes.  I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.

Enjoy!


Enjoy these other scrumptious Thanksgiving-ish dishes from The Kitchen is My Playground ...

Creamed Pearl Onion Gratin

Turkey Crescent Bites {great for turkey leftovers!}

Corn Pudding

Cabernet Cranberry Sauce

4 comments:

  1. Looks yummy! How many servings do you think this recipe makes? Thanks!

    ReplyDelete
    Replies
    1. Thanks, Angie! Hmmmm ... that would depend on how a big a serving size! :-) I think it could comfortably serve 10. Enjoy!

      Delete
  2. Your stuffing recipe looks really yummy. Stuffing is by farm my favorite part of the Thanksgiving meal, which is weird, since I don't eat bread at all. I still make my Mom's old stuffing recipe from forever ago. Has a lot of the same things you use except all those spices. We use Bell's seasoning. Mmmmm, I can smell it and taste it right now! I never stuff the bird, I was always told that you shouldn't do that because of salmonella. I make mine on the stove and then put it in a baking dish and keep it warm in the oven.

    ReplyDelete
  3. Your recipe looks really yummy and I would love to try making this in my crockpot. What size crockpot did you use?

    ReplyDelete

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