Community Pick
Crock Pot Stuffing
"Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas."
photo by SharonChen
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 473.18 ml chopped onions
- 354.88 ml thinly sliced celery
- 236.59 ml diced tart apple, peeled and cored
- 59.14 ml butter
- 14.79 ml ground sage
- 4.92 ml ground marjoram
- 4.92 ml salt
- 4.92 ml pepper
- 2.46 ml savory
- 2.46 ml thyme
- 2839.08 ml lightly toasted bread, cubes
- 59.14 ml fresh parsley, chopped
- 354.88 ml chicken stock or 354.88 ml vegetable stock
directions
- In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
- Stir in sage, marjoram, salt, pepper, savory and thyme.
- Combine vegetable mixture with the bread cubes and parsley.
- Toss well.
- Pour stock over mixture, tossing well.
- Spoon into your crock-pot.
- Cover and cook on high for one hour.
- Reduce to low and continue cooking for 2-3 hours, stirring every hour.
- As stated for Vegetarians use vegetable stock.
Questions & Replies
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What's the best type of bread to use? -
Is it safe to make this a day ahead? Would you make it completely and refrigerate? Thanks!
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After it is done cooking can you leave your crockpot on "warm" ? I wanna do a buffet style friendsgiving party, but I don't wanna dry it out. THANK YOU FOR THE VEG OPTION ? -
Did anyone add egg or eggs? -
How many days can i prepare ahead? Also, why was apple added to this recipe?
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Reviews
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I have made this recipe for years, but never included apple. Will do that this year. I have one thing that I add to this, that makes it just like "in the bird" stuffing. I buy a turkey thigh, or wing, or similar size piece of turkey in the fresh meat case, and put that on top of the stuffing when I let it cook. It cooks for about three hours, and the turkey is cooked all the way through, plus the stuffing has the taste of turkey that makes it so delicious! It just adds a scrumptious flavor, and you can always use more dark meat! -
Excellent easy recipe. It was so nice to not have to fuss with stuffing in the oven when cooking a big turkey dinner. I took your advice and doubled the sage and savory. I also added 1/2 C dried cranberries which I usually have in my stuffing. It adds a nice colour to it. I cooked it for 41/2 hours total as my turkey took a little longer than I had planned. It was still nice and moist. It went well with your master brine recipe which is the only way to cook a turkey for me from now on. Thanks Di.
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It took me a while to get back here, but I did make the stuffing and it went over great with my daughter. She loved it and I used it as a topping for a savory vegetable pie I made her a few days later. Nice flavor and I did double the sage and savory-I was worried that it would not be moist enough, however the sweat from the lid helped. I will make it again. Di -
I doubt that I will ever stuff another turkey. Mine was a tad soggy - I added a little too much chicken broth when stirring, but do learn from my mistakes. This was still delicious and I didn't have to worry about it being contaminated by the turkey and not cooked well enough. I added cooked sausage as per my usual recipe and will definitely make this again. Update: It may be that my slow cooker runs hot, but I find the results better if I cook on low for the entire time. Otherwise I've been getting burned bits.
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Love this! I added an additional bit of sage. I also added 5 hot Italian sausages. Casings removed and fried and crumbled, then added to the stuffing mixture. BIG HIT!!!
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Tweaks
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OMG this recipe is TO DIE FOR! It was my first time making stuffing but I am obsessed with moist stuffing. I followed the advice of others that doubled the spices and I also doubled the apple amount. I added lots of Rosemary as well. I followed the one hour on high, then 90 min on low. I still found it wet so decided to do one hour following this in the oven and it was AMAZING omg! A total hit. Still sooooo moist. Everyone loved it!
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This is a dish I have never eaten or had before, but was so intrigued and had to try. I left out the savoury (didn't have any), substituted fresh parsley for celery tops (which taste like parsley and I already had) and I added a chicken wing (as suggested for extra flavour). My only suggestion is: grease your croc pot VERY well as this will stick. Great dish served with roast chicken and lashings of homemade gravy - yum! thanks for posting. -
I tweeked the recipe with adding raisins and used GF bread instead.
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I chose this recipe for Christmas this year because it had the "feel" of the stuffing I normally "wing". To make it even more like mine, I substituted carrots for the apple, added 1 cup of chopped mixed nuts, and reduced the bread to 10 cups (5 white, 5 brown). I followed advice here to double the sage and savory (for which I used boullion cube), plus I used garlic salt instead of plain salt. <br/><br/>I couldn't understand why the long time in the crockpot, besides this being an easy, forget-about-it method good for festive-cooking-madness, but it actually does take that long to take the spongey-ness out of the bread. Family really enjoyed the end result (even better on the second day) and I am planning on returning to this recipe in future years! Thanks! -
Wow, this is awesome! It turned out perfect in the slow cooker. I did change a few things: I added 1 pound of hamburger (fried and drained), only used 1 cup of onions, 1 cup of celery,1 tsp. of sage, olive oil instead of butter, no savory, added 1 tsp. of poultry seasoning and 1 egg. This was so delicious, thanks for a new favorite!
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
