Prep 25 mins
Cook 5 hrs
This recipe is very good. It doesn't get crusty like oven-baked, but it tastes wonderful! The original recipe called for cream of mushroom soup, but we like the chicken better.
- 12 cups dry bread, cubed
- 1 cup chopped celery
- 1 medium onion, chopped
- 1⁄2 cup butter
- 2 eggs, well beaten
- 8 1⁄2 cups chicken broth
- 1 can cream of chicken soup
- salt, pepper and sage,to taste
- Saute onion and celery in butter.
- Pour this and remaining ingredients to bread cubes.
- Mix well and pack lightly in crockpot.
- Set on high first 45 minutes, then on low 3-4 hours.
- Cooked chicken or turkey may be added.
Great stuff ! I used two 14 oz. bags of seasoned bread cubes and otherwise followed the recipe exactly. This filled my 5-QUART CROCK to the brim with the tasty stuff. The only other change I made was cooking it for 2-3 hours on HIGH. It just didn't seem to be doing much on low but once I could see a few "SIMMER" BUBBLES thorough the glass lid I turned it to low... about 5 hours total. The fam raved. My daughter who does not even usually like stuffing wants this one again at Christmas. Thanks so much for sharing it.
I made this for the Summer 2006 Pick A Chef Contest. I am very GLAD I did!! I was told this is the best dressing I have ever tasted!! This was awesome!! I thought I would never give up my Stove Top but, BYE BYE I got a new love!! Easy to make and has lots of taste!! I was impatient and I used my food dehydrator on the bread. Just awesome!!
Very great tasting stuffing. I made the mistake of not actually measuring my liquids so it was a bit mushy. I cooked it for 4 hours, stirring occassionally. In the end, it was a great palate pleaser.