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!
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CROCKPOT STUFFING
Recipe from Debbie and perfected by my Mom
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
Serves 10-12.
SPECIAL NOTES:
- 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.
Enjoy!
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