Prep 20 mins
Cook 6 hrs
This is so similar to my "homemade" stuffing, I decided to try it & it rocks. I chopped up my giblets and sauteed them along with the onions & celery and included them. Beats packing it into the bird! You can double for a large crock pot.
- 1 cup butter
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2 (4 ounce) cans mushrooms, with juice
- 2 (14 ounce) cans chicken broth
- 1 pinch thyme
- 1 dash pepper
- 2 (7 ounce) bags bread, cubes
- 2 eggs, well beaten
- Saute onion and celery in butter.
- Spray small crock pot with cooking spray.
- Mix all ingredients well and pack in crock pot.
- Cook on low 4-8 hours.
This was great and easy! I'm a lazy cook and my family loves Stove Top, so thats all we ever ate. I tried this because it was an off day for me, cause I felt like "fussing". Well, it wasn't much work at all and my whole family loved it. I actually made home made stuffing and it was great! I use the bags of Pepperidge Farms Sage stuffing, crumbled. I've made it twice and even tho its cooked in a large crockpot, its gone the next day. Its even good cold. My stuffing was a bit moist too, so I took off the lid for the last 30 to 60 minutes. For easier clean up, use a crock pot liner. That way you have the best of everything, excellent stuffing and no clean up. Thanks Barb!
I've made this twice now, and it was a bit too wet and "solid" for my preference the first time, so I reduced to broth and the eggs the second time. (I think the amount of broth would have been correct if it had been baked in the oven.) But it was so easy and the taste was great, and the idea of crock pot stuffing is wonderful for saving oven space and for pot lucks.
Made this for family Thanksgiving dinner and it was liked by everyone.. and we are very picky about our dressing! I doubled the recipe, but only used 3 cans of broth because I was worried it would be too soupy. Three cans worked out well for me, but I did puree the mushrooms in their juice (I like the flavor, but not the texture of mushrooms) so there was probably some additional moisture from that. I added some sage and a bit of salt. I cooked it on high for about 3 hours, stirring once in a while to keep the bottom and sides from burning or crusting too hard. This is a great dish for a large meal, frees up the oven and transports well. Will definitely make it again!