This year, Dallan and I have been holding Thanksgiving Dinner “run-throughs”. While this isn’t the most ideal situation for people a person who is watching their weight, it makes for good blog content. During our most recent “run-through” I tried out a crock pot stuffing recipe. This recipe had great flavor; however, I made a big flub – I added too much liquid to my stuffing. Who doesn’t love a good stuffing soup? Luckily, I was able to resurrect it. Here is a delicious recipe for the non-soupy version. (Dear John & Jamie – I’m sorry you had to try botched version)
- 1/2 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley
- 12 ounces sliced mushrooms
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 1/2 – 4 cups chicken broth, or as needed
- 2 eggs, beaten
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs (Warning: don’t add too much chicken broth to the stuffing or it will become soupy). Transfer mixture to slow cooker, and cover.
- Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.