Old-Fashioned Sage Stuffing

"This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist stuffing or a drier stuffing. It is a versatile recipe."
 
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Ready In:
6hrs 25mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
  • Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
  • Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
  • Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
  • Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
  • Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
  • Cover and cook on HIGH for 1 hour.
  • Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
  • NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
  • Serve hot right out of the crock if you wish.
  • FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
  • White bread will give a lighter textured stuffing than whole wheat or whole grain.
  • You will serve about 1/2 to 1 cup of stuffing per person.

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RECIPE SUBMITTED BY

~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
 
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