Free up some oven space and time by making your Thanksgiving stuffing in the crockpot. Here’s my recipe:
- 12 cups bread crumbs (approximately 2-3 loaves)
- 2 cups onion, chopped
- 2 cups celery, chopped
- 2 sticks butter
- 1-2 cups broth (chicken, turkey or vegetable)
- 2 eggs, beaten
- 1 Tbsp poultry seasoning (here’s how to make it yourself)
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
What You Do:
Slice bread into one-inch cubes. French bread works well, but any bread will do. Then, leave it out uncovered overnight, so it dries out. This will ensure that it’s ready to absorb all of the yummy things that you’re going to add later.
If you don’t have time to let your bread cubes air-dry, you can dry them out in the oven. Just stick them on a cookie sheet, and bake them at 300 degrees for 10-15 minutes, or until they feel dry to the touch.
Melt the butter in a pan over medium-high heat. Add the celery and onions, and cook until the onions are translucent.
Place the bread crumbs in a really big bowl (I actually used my stock pot). Then, pour the vegetable-butter mixture over them, and stir to combine.
Add the seasonings, and stir to combine.
Add the eggs. Stir to combine. Then, add the broth. Start with a cup, and continue to add broth until the bread crumbs are moist, but not soggy. You don’t want to add any more than the bread crumbs are able to absorb.
Transfer your stuffing mixture to a crockpot (use a 5-quart pot, or divide it between two smaller pots). Cover, and cook on high for an hour. Then, turn the pot down to low, and cook for an additional 4-6 hours. Be sure to stir regularly, so you don’t get any burning around the edges.
Serve hot, and enjoy!
Optional Add Ins:
Make the recipe your own by adding a cup of dried cranberries, fresh mushrooms, sausage, nuts or chopped apple to the stuffing mixture.
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