My favorite part of Thanksgiving is all the food. And the expectation that you will overeat. Thank you very much, I think I will.
My favorite dish is stuffing. Probably not a shocker given my admitted addiction to carbs. I feel it’s my duty to eat copious amounts of it since stuffing is rarely served outside of Thanksgiving.
This recipe comes from a former landlord. She was a home economist and being invited to dinner was a real treat. I love this recipe because the stuffing stays moist and flavorful even though it’s not cooked in the bird. Overtime my mom has perfected the recipe in my opinion.
I hope you’ll consider adding it to your Thanksgiving menu this year. You won’t regret it!
TO PRINT RECIPE: Click on the print icon located with the other social media icons below my signature. It is the last icon. You can print the entire article or the recipe only.
Recipe from Debbie and perfected by my Mom
- 1 cup butter
- 1 cup onion, finely chopped
- 2 cups celery, finely chopped
- 1/4 cup parsley, chopped)
- 12 cups bread cubes (approx. 26 slices of bread)
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sage
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 4 cups chicken broth (may need extra)
- 2 eggs, beaten
- Melt butter and saute onion, celery and parsley together until softened.
- Combine eggs, broth and seasonings.
- Mix seasoning mixture with butter mixture.
- Pour over bread cubes and stir carefully.
- Add extra broth, if needed.
- Spray 4 quart crockpot with non-stick spray or use crockpot liner.
- Add stuffing and cook on high for 45 minutes.
- Turn down to low and cook for 3 1/2 hours.
- Stir occasionally so edges don’t burn.
- Okay, my mom has a few extra tips to help you out.
- Toast the bread cubes at 300 degrees for 45 minutes. Turn every 15 minutes. Let bread sit overnight in oven (turned off, of course!).
- Vent the crockpot for the last 30 minutes, particularly if the stuffing is too moist.
- Confession time. I didn’t really read my mom’s instructions beforehand. I didn’t toast the bread the night before but instead right before I made it. I didn’t saute the onions and celery in the butter (which I deeply regret). It still turned out great. But I would still follow my mom’s directions.