Slow-cooker Stuffing

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Thanksgiving is upon us!  What’s your favorite food?  Mine is always the stuffing, unless it has celery in it.  Stop ruining a good dish with such a gross vegetable.  Just let me be chubby and eat my mounds of fluffy warm starch, please and thank you!

The one problem on Thanksgiving is trying to time out everything that needs to be baked, right?  Pretty much everything except the gravy and the cran sauce needs the oven, which makes for a very stressful day for the cook.  Add a slew of in-laws, rugrats, and additional pets, and you’re bound to pull your hair out.  Luckily, there’s a solution:  cook your stuffing in the slow cooker!  I made mine in the crock pot, and not only was it delicious, but my place smelled awesome forever.  I highly recommend this.

I did try a new method that I don’t recommend:  if you’re not going to be around to turn off your slow cooker at the correct time and are worrying about burning the stuffing, you can place the ingredients in a smaller dish inside the crock, and surround with water.  IMG_6416

The result:  still delicious, but soggy.  It was in a steam bath for about 12 hours, so totally understandable.  I will definitely make this again, but this time on a day when I am around to monitor.  It’ll be great for tomorrow!  Enjoy, and happy Thanksgiving!


 

Materials:

  • large bowl
  • measuring cups and spoons
  • spoon or spatula

Ingredients:

  • 5 cups of dry/stale bread, any kind (I used wheat), cubed
  • 1 c chicken broth
  • 1 T butter
  • 1 T rosemary
  • 1 T sage
  • 2 tsp oregano
  • onion powder, optional
  • salt and pepper to taste

Directions:

  1. Melt butter in a microwave-proof dish.
  2. Place bread cubes into a large bowl.
  3. Pour melted butter, broth, and seasonings over bread.  Stir to combine.IMG_6414
  4. Cook on HIGH for 3 hours, on LOW for 5 hours (be careful to watch the time, the CAN OVERCOOK!).  FullSizeRender
  5. Enjoy!

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Slow-cooker Stuffing

  • Servings: 4-6
  • Time: 4 hours
  • Difficulty: easy
  • Print

Materials:

 

  • large bowl
  • measuring cups and spoons
  • spoon or spatula

Ingredients:

  • 5 cups of dry/stale bread, any kind (I used wheat), cubed
  • 1 c chicken broth
  • 1 T butter
  • 1 T rosemary
  • 1 T sage
  • 2 tsp oregano
  • onion powder, optional
  • salt and pepper to taste

Directions:

  1. Melt butter in a microwave-proof dish.
  2. Place bread cubes into a large bowl.
  3. Pour melted butter, broth, and seasonings over bread.  Stir to combine.
  4. Cook on HIGH for 3 hours, on LOW for 5 hours (be careful to watch the time, the CAN OVERCOOK!).
  5. Enjoy!

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