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Crock Pot Stuffing

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)

Easy homemade thanksgiving stuffingCROCK POT STUFFING

INGREDIENTS

  • 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

DIRECTIONS

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. 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.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Gobble, Gobble,

Camberley

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